Why it works: Bread and sauce are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 4,934 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Roast Fowl
Ingredients
Directions
Prepare
Prepare the fowl for cooking.
Place slices of bacon inside the fowl.
Wrap the fowl in greased paper to prevent over-browning.
Roast and serve
Baste the fowl well during roasting.
Serve with brown gravy and bread sauce.
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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Bread + saucetop 22% of all pairsSmell alikelowCooked together4,934 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
- Whole fowl
- Forms the main cooked body of the dish, which roasting cooks through and browns.
- Bacon
- Adds fat and savoury flavour that bastes the meat from inside as it cooks.
- Greased paper
- Shields the surface from direct heat, slowing browning while the bird cooks through.
The step that matters
Wrapping the fowl in greased paper. Paper shields the skin from direct heat, so it can cook through without burning. Too little cover lets the surface darken before the centre is done.
“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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