Why it works: Veal and vinegar work together. They rank in the top 33% of all ingredient pairs, and cooks put them together in 948 recipes. Both carry isoamyl acetate, which smells banana, pear. The science ↓
Spiced Veal
Ingredients
Directions
Cut the thick part of a cold loin of veal into small pieces.
Pour hot spiced vinegar over the veal until it is fully covered.
Add 1 teaspoon of spices to half a pint of vinegar.
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 + vinegartop 33% of all pairsSmell alikelowCooked together948 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal loin
- Provides the main meat, which is cut into small pieces and soaked in the vinegar.
- Vinegar
- Adds acidity that sharpens flavour and begins to firm and season the surface of the meat.
- Spices
- Add aroma and warm flavour that the vinegar carries into the meat.
The step that matters
Pour hot spiced vinegar over the veal until it is fully covered.. The acid in the vinegar only works on the surfaces it touches. If pieces poke out above the liquid, those parts stay unseasoned and may spoil sooner, so the veal should stay fully submerged for even flavour and preservation.
“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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