Why it works: Parsley and meat are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 3,040 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Fried Parsley
Ingredients
Directions
Pick the small sprigs of parsley from the large stalks.
Wash the parsley and soak it in clear cold water.
After frying the meat or fish, bring the remaining fat in the pan to a boil.
Carefully lay the parsley into the hot fat and fry until crimped and still green, being careful not to overcook.
Remove the parsley, drain it, and place it in front of the fire for a few minutes to drain excess fat.
Serve the fried parsley on top of the fish or steaks.
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 + meattop 21% of all pairsSmell alikemoderateCooked together3,040 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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