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Meat cured with saltpetre and sea salt, boiled with carrots or parsnips.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Meat and carrot are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 1,905 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

To Corn Shote

Ingredients

Directions

Cure the meat

  1. Rub the hind‑quarter of meat with saltpetre and coarse sea salt.

  2. Let it sit for ten days.

Boil the meat

  1. Boil the meat.

  2. Place either carrots or parsnips under the meat while boiling.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Meat + carrottop 19% of all pairs
    Smell alikelow
    Cooked together1,905 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Hind-quarter of meat
The main protein, which firms and turns tender and savoury as it cooks in liquid.
Saltpetre
Helps preserve the meat during curing and gives cured meat its pink colour.
Coarse sea salt
Draws moisture out of the meat and helps preserve it during the curing rest.

The step that matters

Let it sit for ten days. Salt and saltpetre need time to penetrate the whole cut and draw out moisture evenly. A shorter rest can leave the centre under-cured and more prone to spoilage.

“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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