Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
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Ingredients
Directions
Toast the oatmeal over a fire until dry and light brown.
Dip a ladleful of boiling liquid from boiled fat meat into the oatmeal.
Stir briskly, adding more liquid until the mixture reaches a thick batter consistency.
If the meat is not salted, add a little salt and pepper to taste.
For kale browse, add small cut greens boiled in the liquid.
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 + peppertop 19% of all pairsSmell alikelowCooked together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Oatmeal
- Toasted oatmeal thickens the liquid into a batter-like soup and adds a toasted, nutty flavour.
- Boiling liquid from boiled fat meat
- Supplies the savoury broth that hydrates and cooks the oatmeal as it is stirred in.
The step that matters
Stirring in the liquid. Adding liquid in small amounts while stirring briskly lets the starch in the oatmeal swell evenly, so the soup thickens smoothly without lumps.
“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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