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 ↓
Boiled Cod
Ingredients
Directions
Prepare
Place the cod in cold water with a handful of coarse sea salt and let it soak for one hour.
Scrape and wash the fish clean.
Rub a little coarse sea salt and cayenne pepper into the body of the fish.
Cook and serve
Dust a cloth with flour, wrap the fish tightly, and place it in boiling water.
Once boiling, cook for thirty minutes or until done, depending on the size of the fish.
Serve with drawn butter or oyster sauce.
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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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pepper + buttertop 21% of all pairsSmell alikemoderateCooked together85,593 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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
- Cod
- Forms the main body of the dish, cooked gently in water until it flakes.
- Flour
- Dusted on the cloth so the fish wrapping stays dry and does not stick to the skin.
The step that matters
Cooking the wrapped fish in boiling water. The fish should be cooked until done, and time depends on its size. Cooking too long dries out and toughens the flesh, while cooking too briefly leaves it undercooked near the bone.
“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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