Why it works: Butter and flour 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 ↓
Stewed Quail
Ingredients
Directions
Place the halved quail in a deep kettle and cover with boiling water.
Stew gently and skim thoroughly.
Season with coarse sea salt and black pepper.
When nearly done, thicken the stew with a paste made from butter and flour.
Pour the paste in slowly and boil for five minutes.
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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Quail + flourtop 14% of all pairsSmell alikemoderateCooked together212 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
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Quail + buttertop 16% of all pairsSmell alikemoderateCooked together512 recipes
Shared aroma: decanal (soap, orange peel).
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Pepper + flourtop 19% of all pairsSmell alikemoderateCooked together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Quail + peppertop 19% of all pairsSmell alikemoderateCooked together391 recipes
Shared aroma: sabinene (woody, terpenic).
Butter and flour 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
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