Why it works: Meat and veal are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Meat Glaze
Ingredients
Directions
Make a broth with giblets, uncooked meat trimmings, crushed veal, poultry bones, and vegetables.
Remove fat and clarify the broth.
Strain and cool the broth.
Boil it down, stirring constantly, until it thickens and coats the spoon.
Pour into a jar and let it cool to solidify.
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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Meat + vealtop 18% of all pairsSmell alikelowCooked together1,890 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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