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Cold Roast Beef Fried

Fried slices of cold roast beef seasoned with butter, salt, pepper, mustard, Worcestershire sauce, walnut sauce, or tomato ketchup.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Sauce and ketchup match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 1,099 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Cold Roast Beef Fried

Ingredients

Directions

  1. Heat a chafing dish until hot.

  2. Cut the cold beef into thick slices.

  3. Add just enough butter to the chafing dish to prevent burning.

  4. Place the beef in the chafing dish and heat on both sides until hot.

  5. Season with salt, pepper, and your choice of mustard, Worcestershire sauce, walnut sauce, or tomato ketchup.

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.

  1. Sauce + ketchuptop 1% of all pairs
    Smell alikestrong
    Cooked together1,099 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + walnuttop 9% of all pairs
    Smell alikestrong
    Cooked together849 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

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

What each ingredient does

Cold beef
Is the main ingredient, cut into thick slices and heated through in the dish.
Butter
Adds fat to the chafing dish so the beef fries and does not stick or burn.

The step that matters

Add just enough butter to the chafing dish to prevent burning.. Too little fat lets the beef stick and scorch on the hot metal, while too much makes the slices greasy. A thin layer of fat conducts heat evenly and helps the surface brown.

Swap the walnut

How well each one fits the dish's main ingredients (beef, butter, pepper, mustard, sauce, tomato, ketchup):

  1. Beansfits better
  2. Sesamefits about as well
  3. Black-eyed peafits about as well
  4. Walnutthe original

Fit is the average pairing score against beef, butter, pepper, mustard, sauce, tomato, ketchup. Candidates are from the same food group and used in at least 100 recipes.

“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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