Roast Hare Baking Meat

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.

1. Milk + buttertop 7% of all pairs
   Smell alikemoderate
   Cooked together81,283 recipes

   Shared aroma: (z)-4-heptenal (biscuit, cream).

2. Pepper + beeftop 10% of all pairs
   Smell alikemoderate
   Cooked together18,971 recipes

   Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

3. Butter + flourtop 12% of all pairs
   Smell alikelow
   Cooked together124,287 recipes

   Shared aroma: isobutyraldehyde (malty, green).

4. Milk + beeftop 12% of all pairs
   Smell alikemoderate
   Cooked together3,759 recipes

   Shared aroma: 1-hexanal (fruit).

5. Ketchup + flourtop 13% of all pairs
   Smell alikemoderate
   Cooked together2,435 recipes

   Shared aroma: ethanol (alcoholic, ethereal).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Hare

Is the main meat, which becomes tender and juicy through slow roasting.

Egg

Binds the moistening coating so it clings to the meat's surface.

Milk

Moistens the surface during basting and helps the flour form a light browned crust.

Butter

Adds fat for basting, promoting browning and a rich flavour on the surface.

Flour

Dusted on the basted hare to help form a crisp, golden-brown crust.

The step that matters

Swap the currant

How well each one fits the dish's main ingredients (pepper, egg, milk, ketchup, butter, flour, beef):

1. Lemonfits better
2. Raisinfits better
3. Figfits better
4. Currantthe original

Fit is the average pairing score against pepper, egg, milk, ketchup, butter, flour, beef. Candidates are from the same food group and used in at least 100 recipes.