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A Marinade for Collared Meats

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: White wine and white pepper work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 407 recipes. Both carry methyl butyrate, which smells fruity, apple. The science ↓

A Marinade for Collared Meats

Ingredients

Directions

  1. Make a thin mixture of oatmeal with water.

  2. Season it well with coarse sea salt.

  3. Add white wine and white pepper.

  4. Boil the mixture for 30 minutes.

  5. Allow it to cool before adding the collar.

Recipe from a historical cookbook (Internet Archive).

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.

  1. White wine + white peppertop 20% of all pairs
    Smell alikelow
    Cooked together407 recipes

    Shared aroma: methyl butyrate (fruity, apple).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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