Why it works: Bread and egg are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 22,662 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Fried Hominy
Ingredients
Directions
Prepare
Cut the cold boiled hominy into small pieces.
Dip the pieces in bread crumbs, then in beaten egg, and again in bread crumbs.
Fry
Heat cottolene in a frying pan over high heat.
Fry the coated hominy pieces until golden brown on all sides.
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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Bread + eggtop 13% of all pairsSmell alikemoderateCooked together22,662 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cold boiled hominy
- Forms the main body of the dish, becoming tender inside while the outside crisps.
- Bread crumbs
- Form a crisp, browned coating that protects the hominy as it fries.
- Egg
- Binds the bread crumbs to the hominy pieces so the coating holds during frying.
- Cottolene
- Conducts heat to the coated pieces, browning and crisping their surface.
The step that matters
Fry the coated hominy pieces until golden brown on all sides. The coating must be fully set and browned before the pieces are removed, since the crumb crust crisps and browns through frying. Turning the pieces lets every side brown evenly.
“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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