Why it works: Pork and butter match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 13,848 recipes mention both. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓
The recipe
Ingredients
Contains: milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Fry the meat in salt pork fat or a mixture of lard and butter.
Cook the veal slowly until tender.
Thicken the gravy with 1 tablespoon of flour.
Add enough water to achieve the desired gravy quantity.
Melt a generous amount of butter in the gravy and pour it over the meat.
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 aroma chemistry they share, and how many recipes mention both.
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Pork + buttertop 6% of all pairsAroma overlapstrongMentioned together13,848 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Flour + buttertop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Pork + flourtop 19% of all pairsAroma overlaplowMentioned together10,785 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter share little aroma chemistry, yet 122,858 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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