Why it works: Walnut and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 3,236 recipes. Both carry 1-hexanal, which smells fruit. The science ↓
Walnuts, to Keep
Ingredients
Directions
Wipe walnuts dry and store them in stone jars.
Tie the jars down and keep them in a moderately dry place.
If walnuts are shriveled, soak them in warm milk and water for 6 to 8 hours to plump and peel easily.
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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Walnut + milktop 16% of all pairsSmell alikemoderateCooked together3,236 recipes
Shared aroma: 1-hexanal (fruit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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