Why it works: Apple and sauce work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Goose, Roast
Ingredients
Directions
Prepare
Prepare the goose by firmly tying the openings securely.
Roast and serve
Place the goose over a clear, brisk fire and baste it frequently until fully cooked.
Remove the skewers and fastenings from the goose.
Pour a little gravy around the goose and serve with additional gravy and apple sauce.
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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Apple + saucetop 31% of all pairsSmell alikelowCooked together965 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Goose
- Forms the main body of the dish, and its fat and meat cook down during roasting.
- Gravy
- Adds moisture and savoury flavour to the meat, both during cooking and when served.
The step that matters
Basting over a brisk fire. Frequent basting keeps the surface of the goose moist while the fat renders, helping it brown evenly rather than drying out before the inside is fully cooked.
“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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