Why it works: Veal and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 10,049 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Roaist Veal
Ingredients
Directions
Prepare
Wash the veal loin in cold water.
Sprinkle a little coarse sea salt and black pepper over it.
Roast
Place 1 pint of water in the roasting pan.
Baste the veal often with the drippings.
Cook the veal thoroughly.
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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Veal + peppertop 19% of all pairsSmell alikemoderateCooked together10,049 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal loin
- The main cut of meat, which is cooked through to become the dish.
The step that matters
Cook the veal thoroughly. Veal must reach a fully cooked internal temperature for safety, but overcooking dries lean meat, so checking doneness with a thermometer helps avoid both problems.
“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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