Why it works: Veal and cream are a kitchen classic. They rank in the top 27% of all ingredient pairs, and cooks put them together in 3,202 recipes. Both carry 2-heptanol, which smells bitter, floral. The science ↓
Veal, Stewed
Ingredients
Directions
Place the veal in a hot dish.
Add cream to the sauce and season with coarse sea salt to taste.
Strain the sauce over the veal.
If desired, add 1 or 2 drops of caramel to achieve a pale fawn color.
Cook for 2 to 3 hours.
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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Veal + creamtop 27% of all pairsSmell alikelowCooked together3,202 recipes
Shared aroma: 2-heptanol (bitter, floral).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Is the main protein that becomes tender during the long cooking time.
- Cream
- Adds richness and body to the sauce, giving it a smooth texture.
“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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