Why it works: Meat and vinegar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 1,428 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
The Breakfast Book
Ingredients
Directions
Roll the boiled meat tightly and enclose it in a sheet of tin.
Boil for five hours.
Stand it on one end to drain.
Place a heavy weight inside the tin at the other end to press it down firmly.
The next day, unbind it and keep it in a mixture of water and vinegar until needed.
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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Meat + vinegartop 31% of all pairsSmell alikelowCooked together1,428 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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