Why it works: Meat and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Baking
Ingredients
Directions
Sprinkle a little coarse sea salt and flour over the meat.
Place a little dripping on top of the meat.
Add a spoonful or two of water to the baking dish.
If using a baker's oven, give it to him in good time.
If baking at home, allow the same time as for roasting.
Use a baking dish that is four to five inches deep, except for a sucking pig, which needs a shallow tin for a crisp rind.
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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Meat + flourtop 28% of all pairsSmell alikelowCooked together5,529 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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