Why it works: Cranberry and oyster work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 48 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Boiled Fowl
Ingredients
Directions
Prepare the fowl as you would for roasting.
Boil the fowl according to its weight, about the same time as for roasting.
Skim the surface carefully to avoid discoloration.
Serve with cranberry jelly and stewed oysters.
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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Cranberry + oystertop 21% of all pairsSmell alikemoderateCooked together48 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
- Fowl
- Forms the main body of the dish, cooked by boiling until tender.
- Cranberry jelly
- Adds tart, sweet flavour that contrasts with the rich, mild meat.
- Stewed oysters
- Adds a briny, savoury flavour to accompany the boiled fowl.
The step that matters
Skim the surface carefully. Foam and impurities rise to the surface during boiling. Removing them promptly keeps the broth clear and the meat looking pale and clean rather than discoloured.
“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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