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Meatzza a LA Julie

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Meatzza a LA Julie

Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 29,058 recipes mention both. Both carry furaneol, which smells caramel, strawberry. The science ↓

Meatzza a LA Julie

Serves 2

Ingredients

  • For the base
  • For the sauce
  • For the topping

Directions

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

By bbcgoodfood. 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. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + oreganotop 2% of all pairs
    Aroma overlapmoderate
    Mentioned together3,756 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  3. Nutmeg + oreganotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together141 recipes

    Shared aroma: estragole (anise, licorice).

  4. Pepper + oreganotop 5% of all pairs
    Aroma overlapstrong
    Mentioned together3,449 recipes

    Shared aroma: estragole (anise, licorice).

  5. Pepper + nutmegtop 7% of all pairs
    Aroma overlapstrong
    Mentioned together13,015 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

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

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (turkey, egg, pepper, sauce, nutmeg, garlic, oregano):

  1. Spinachbetter flavor fit
  2. Capsicumbetter flavor fit
  3. Chivebetter flavor fit
  4. Onionthe original

Fit is the average pairing score against turkey, egg, pepper, sauce, nutmeg, garlic, oregano. 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).