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Roasting

A method for roasting various meats over an open fire, basting frequently.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 15 ingredients
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Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Roasting

Ingredients

Directions

  1. Place the meat close to an open fire for a few minutes until the outside is set.

  2. Withdraw the meat and allow it to roast slowly, basting frequently.

  3. Roast beef and mutton for 15 minutes per pound; roast pork and veal for 17 to 20 minutes per pound.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Lamb + pheasanttop 3% of all pairs
    Smell alikestrong
    Cooked together15 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Beef + lambtop 4% of all pairs
    Smell alikestrong
    Cooked together896 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

  4. Turkey + pheasanttop 5% of all pairs
    Smell alikestrong
    Cooked together33 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Lamb + porktop 7% of all pairs
    Smell alikestrong
    Cooked together623 recipes

    Shared aroma: 2,4-nonadienal (fatty, green).

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

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Meat 3

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