Why it works: Vinegar and meat are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 1,428 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
Salad
Ingredients
Directions
Dress the salad according to French rules.
Use oil and vinegar to enhance the flavor of each leaf and piece of meat.
Ensure the salad is not heaped up to allow for better absorption of the dressing.
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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Vinegar + meattop 31% of all pairsSmell alikelowCooked together1,428 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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