Name: Yenison Steaks Fkied
Ingredients: venison steaks; flour; butter

Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Yenison Steaks Fkied

Ingredients

venison steaks
flour
butter

Directions

Roll the venison steaks in flour.
Fry the steaks in butter over medium heat, turning them often while cooking.
Serve hot.

Recipe from a historical cookbook (Internet Archive).

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.

Flour + buttertop 12% of all pairs

Smell alikelow

Cooked together124,287 recipes

Shared aroma: isobutyraldehyde (malty, green).
Venison + buttertop 16% of all pairs

Smell alikemoderate

Cooked together957 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Venison + flourtop 28% of all pairs

Smell alikelow

Cooked together667 recipes

Shared aroma: phenylacetaldehyde (hawthorne, honey).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Venison steaks: The main protein, which the frying cooks through and browns.
Flour: Coats the steaks so they brown well and form a light crust.
Butter: Conducts heat to the surface and adds fat for browning and flavour.

“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.