Why it works: Parsley and cauliflower match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 233 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓
A Boiled Fowl
Ingredients
Directions
Wash the fowl thoroughly.
To carve, insert a fork firmly in the center of the breast.
Disengage the leg from the skin and remove it with the wing.
Alternatively, remove the wing first and then carve down to the neck-bone to release the leg.
To remove the merrythought, cut through the flesh and lift it from the breast.
Disengage the neck-bones by inserting the knife at the top of the joint and breaking the short bone.
Divide the breast from the fowl by cutting through the ribs on either side.
If further disjointing is needed, lay the fowl back up and cut off the side-bones.
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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Parsley + cauliflowertop 5% of all pairsSmell alikestrongCooked together233 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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