Why it works: Parsnip and flour work together. They rank in the top 6% of all ingredient pairs, and 663 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
The recipe
14 peopleIngredients
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 →
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.
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Parsnip + flourtop 6% of all pairsAroma overlapmoderateMentioned together663 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Cheese + breadtop 3% of all pairsAroma overlapstrongMentioned together2,130 recipes
Shared aroma: delta-decalactone (sweet, creamy).
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Bread + eggtop 6% of all pairsAroma overlapstrongMentioned together22,584 recipes
Shared aroma: (e)-2-octenal (fatty, green).
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Flour + eggtop 8% of all pairsAroma overlaplowMentioned together104,138 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Syrup + flourtop 12% of all pairsAroma overlapmoderateMentioned together2,317 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Flour and egg share little aroma chemistry, yet 104,138 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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