Why it works: Veal and lemon are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 4,580 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Veal Tenderloins
Ingredients
Directions
Prepare
Remove the tenderloins from the veal.
Reserve them for entrees.
Cook
Cook the tenderloins quickly to keep them moist and juicy.
Add a dash of lemon juice or vinegar during preparation.
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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Veal + lemontop 17% of all pairsSmell alikelowCooked together4,580 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal tenderloins
- Tender, lean meat that is the main component of the dish.
- Lemon juice or vinegar
- Adds a light acidity that brightens the flavor of the veal.
The step that matters
Cook the tenderloins quickly. Veal tenderloins are very lean, so overcooking squeezes out moisture and leaves them dry and tough. A short, fast cook keeps the meat juicy and tender.
“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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