Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and 18,971 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Giblet Soup, and Stew
Ingredients
Directions
Scald the pinions and neck skin to remove feathers.
Scald and skin the feet.
Cut the liver and neck into 2 or 3 pieces.
Remove the beak from the head and split the skull.
Clean all pieces thoroughly and add them to the soup.
Boil until tender, then remove and cut into small pieces.
Strain the broth and return the giblets to it.
Thicken the soup with kneaded flour and butter.
Season with pepper and coarse sea salt, then serve in a tureen.
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 aroma chemistry they share, and how many recipes mention both.
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Beef + peppertop 10% of all pairsAroma overlapmoderateMentioned together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Flour + buttertop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Beef + buttertop 16% of all pairsAroma overlapmoderateMentioned together10,847 recipes
Shared aroma: 2-furfurylthiol (coffee, roasted).
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Liver + beeftop 17% of all pairsAroma overlapmoderateMentioned together431 recipes
Shared aroma: 2-nonenal (fatty, green).
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Flour + peppertop 19% of all pairsAroma overlapmoderateMentioned together50,459 recipes
Shared aroma: isobutyraldehyde (malty, green).
Flour and butter share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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