Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Mutton Chops
Ingredients
Directions
Trim off excess fat from the mutton chops.
Broil the chops over a bright fire until cooked through.
Season the chops with salt and pepper.
Butter the chops after cooking.
Alternatively, dredge the chops in flour or bread crumbs.
Fry the dredged chops.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Mutton + peppertop 16% of all pairsSmell alikelowCooked together5,442 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Mutton + buttertop 16% of all pairsSmell alikemoderateCooked together3,781 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + peppertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton chops
- Provide the main meat, whose fat and protein give the dish its body and flavor.
- Butter
- Adds richness and flavor and helps the cooked surface brown.
- Flour or bread crumbs
- Form an optional coating that browns and crisps when the dredged chops are fried.
The step that matters
Broil the chops over a bright fire until cooked through. High direct heat browns the surface quickly, but lean meat dries out and toughens if it stays on the heat too long, so check for doneness rather than relying on time alone.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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