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Traditional Abalone

"A delicious breaded and pan fried abalone with home made cocktail sauce."

By allrecipes · From Open Recipes · 9 ingredients
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Why it works: Abalone and olive work together. They rank in the top 11% of all ingredient pairs, and 7 recipes mention both. Both carry 1-octen-3-ol, which smells mushroom, earthy. The science ↓

The recipe

4 servings
Prep30 min
Cook10 min

Ingredients

Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By allrecipes. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Abalone + olivetop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together7 recipes

    Shared aroma: 1-octen-3-ol (mushroom, earthy).

  2. Bread + milktop 4% of all pairs
    Aroma overlapstrong
    Mentioned together11,363 recipes

    Shared aroma: 2-undecenal (sweet).

  3. Bread + olivetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together999 recipes

    Shared aroma: 2-undecenal (sweet).

  4. Ketchup + horseradishtop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together223 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Bread + eggtop 6% of all pairs
    Aroma overlapstrong
    Mentioned together22,584 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the lime

How well each one fits the dish's main ingredients (abalone, bread, egg, milk, olive, ketchup, horseradish):

  1. Lemonbetter flavor fit
  2. Appleabout as good a flavor fit
  3. Grapeabout as good a flavor fit
  4. Limethe original

Fit is the average pairing score against abalone, bread, egg, milk, olive, ketchup, horseradish. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).