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Smoked Eel 'jellied' with Apple and Beetroot

By bbcfood · From Open Recipes · 17 ingredients
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Why it works: Apple and beetroot match in chemistry and in kitchens. They rank in the top 8% of all ingredient pairs, and 232 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

Serves 4

Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By bbcfood. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Apple + beetroottop 8% of all pairs
    Aroma overlapstrong
    Mentioned together232 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Horseradish + beetroottop 2% of all pairs
    Aroma overlapstrong
    Mentioned together209 recipes

    Shared aroma: coumarin (sweet, hay).

  3. White wine + appletop 3% of all pairs
    Aroma overlapstrong
    Mentioned together357 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  4. White wine + vinegartop 5% of all pairs
    Aroma overlapstrong
    Mentioned together1,123 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Horseradish + saucetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together775 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

Flavor stand-ins for the horseradish

How well each one fits the dish's main ingredients (white wine, vinegar, sugar, rice wine, apple, beetroot, sauce):

  1. Capsicumbetter flavor fit
  2. Lettucebetter flavor fit
  3. Cucumberbetter flavor fit
  4. Horseradishthe original

Fit is the average pairing score against white wine, vinegar, sugar, rice wine, apple, beetroot, sauce. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).