To Boil Cods Sounds

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. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Sauce + buttertop 15% of all pairs
   Smell alikelow
   Cooked together15,338 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

3. Egg + buttertop 17% of all pairs
   Smell alikemoderate
   Cooked together118,967 recipes

   Shared aroma: decanal (soap, orange peel).

4. Milk + eggtop 18% of all pairs
   Smell alikemoderate
   Cooked together88,785 recipes

   Shared aroma: 2-nonenal (fatty, green).

5. Milk + saucetop 29% of all pairs
   Smell alikelow
   Cooked together3,759 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Sauce and butter barely smell alike, yet cooks put them together in 15,338 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

Cods' sounds

The main protein, which turns tender and flaky when gently simmered.

Cold milk

Mild liquid that helps keep the delicate fish pale and gently flavoured while it cooks.

Egg sauce

Rich, creamy accompaniment that adds moisture and contrast to the mild fish.

Plain melted butter

Fat that adds richness and moisture when served over the cooked fish.

The step that matters