Why it works: Mushroom and ketchup are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 2,225 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Salmis of Pigeons
Ingredients
Directions
If using mushrooms, prepare them; if not, use a few drops of mushroom ketchup.
Heat the cooked pigeon meat in the sauce without cooking it further.
Serve the salmis hot.
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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Mushroom + ketchuptop 16% of all pairsSmell alikelowCooked together2,225 recipes
Shared aroma: ethanol (alcoholic, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Pigeons
- Provide the main meat, which is gently reheated in the sauce so it stays tender.
- Mushroom ketchup
- Adds a savoury, umami depth to the sauce.
The step that matters
Heating the pigeon meat in the sauce. The meat is already cooked, so it only needs gentle heating. Extended cooking toughens proteins and dries the meat, so it should be warmed through just until hot.
“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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