Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Roast Veal
Ingredients
Directions
Prepare
Wash the veal if needed.
Dredge the veal in flour.
Roast
Place the veal in a pan with 2 cups of water.
Ensure the water does not dry away.
Roast for 20 to 25 minutes per pound, starting from when it begins to roast.
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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Veal + flourtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal roast
- The main cut; slow roasting turns it tender and juicy.
- Flour
- Dry coating that helps the surface brown and thickens the pan juices.
The step that matters
Ensure the water does not dry away. The water in the pan keeps the environment moist and slows surface drying. Lean veal can dry out and toughen if the liquid evaporates, so the pan needs liquid throughout roasting.
“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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