Why it works: Rabbit and pepper are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,334 recipes. Both carry 2-pentylpyridine, which smells fat. The science ↓
Rabbit Soup
Ingredients
Directions
Cover the rabbit joints with cold water in a pot.
Boil slowly until the rabbit is cooked through.
Strain the broth and season with salt and pepper to taste.
Remove the meat from the bones and add it back to the broth.
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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Rabbit + peppertop 18% of all pairsSmell alikemoderateCooked together1,334 recipes
Shared aroma: 2-pentylpyridine (fat).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rabbit
- Provides the meat and, as it cooks, the flavour and body of the broth.
“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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