Why it works: Beef and mushroom are a kitchen classic. They rank in the top 4% of all ingredient pairs, and cooks put them together in 3,232 recipes. Both carry 2,4-nonadienal, which smells fatty, green. The science ↓
Beef Palates
Ingredients
Directions
Simmer the beef palates in water for several hours until they can be peeled.
Cut the palates into slices or leave them whole as desired.
Stew the palates in a rich gravy until tender.
Season with cayenne, coarse sea salt, and catsup before serving.
If the gravy is clear, add butter and flour.
For a white dish, boil the palates in milk and stew them in fricassee sauce, adding cream, butter, mushroom powder, and a little ground mace.
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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Beef + mushroomtop 4% of all pairsSmell alikemoderateCooked together3,232 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
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Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Butter + mushroomtop 7% of all pairsSmell alikemoderateCooked together12,525 recipes
Shared aroma: trans-2-decenal (waxy, orange).
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Butter + creamtop 8% of all pairsSmell alikemoderateCooked together41,516 recipes
Shared aroma: delta-dodecalactone (sweet, creamy).
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Sauce + creamtop 9% of all pairsSmell alikemoderateCooked together4,787 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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