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Bò Bía

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Beef and jicama work together. They rank in the top 23% of all ingredient pairs, and 8 recipes mention both. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓

The recipe

6–8 (as a starter), 4 (as a light lunch)

Ingredients

Contains: egg, milk, shellfish (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 →

Recipe from the Wikibooks Cookbook.

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. Beef + jicamatop 23% of all pairs
    Aroma overlaplow
    Mentioned together8 recipes

    Shared aroma: 2-methylbutyraldehyde (malty, chocolate).

  2. Jicama + lettucetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together26 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Beef + ricetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together2,175 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Garlic + shrimptop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,546 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Shrimp + ricetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together961 recipes

    Shared aroma: 3-methylbutanol (malty, whiskey).

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

Flavor stand-ins for the jicama

How well each one fits the dish's main ingredients (canola oil, garlic, shrimp, beef, egg, lettuce, rice):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Onionbetter flavor fit
  4. Jicamathe original

Fit is the average pairing score against canola oil, garlic, shrimp, beef, egg, lettuce, rice. 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).