Why it works: Vinegar and sauce are a kitchen classic. They rank in the top 26% of all ingredient pairs, and cooks put them together in 3,844 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Boiled Trout
Ingredients
Directions
Bring a pot of water to a rolling boil.
Add coarse sea salt and a dash of vinegar to the water.
Remove any scum that rises to the surface.
Boil the trout until their eyes protrude.
Carefully lift the trout from the pot without breaking them.
Drain off the water and serve on a napkin.
Serve with a sauce made of anchovies or shrimps, if desired.
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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Vinegar + saucetop 26% of all pairsSmell alikelowCooked together3,844 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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