Why it works: Onion and potato are a kitchen classic. They rank in the top 3% of all ingredient pairs, and 9,023 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Giblet Pie
Ingredients
Directions
Prepare the filling
Clean the giblets thoroughly.
Stew the giblets with water, onion, black pepper, and sweet herbs until nearly done.
Let the giblets cool.
Assemble and bake
If needed, layer beef, veal, or mutton steaks at the bottom of the pie dish.
Add the stew liquid to the dish.
Optionally, add sliced potatoes for extra flavor.
Bake the pie until cooked through.
Once baked, pour in the cream.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
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Onion + potatotop 3% of all pairsAroma overlapmoderateMentioned together9,023 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Onion + beeftop 7% of all pairsAroma overlapmoderateMentioned together17,092 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Beef + potatotop 8% of all pairsAroma overlapmoderateMentioned together2,052 recipes
Shared aroma: sotolon (curry, maple).
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Pepper + potatotop 9% of all pairsAroma overlapmoderateMentioned together8,305 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Pepper + beeftop 10% of all pairsAroma overlapmoderateMentioned together18,971 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Goose or duck giblets
- Provide the main meat and rich flavor of the filling.
- Onion
- Adds savory sweetness and aroma to the stewing liquid.
- Cream
- Added after baking to give the finished pie a smooth, rich finish.
- Liquid from the stew
- Carries the flavor of the stewed giblets and adds moisture to the pie.
The step that matters
Stew the giblets until nearly done. Giblets must be tender before baking, since the short baking time will not fully break down tough connective tissue. Stopping at nearly done lets the meat finish cooking in the oven without drying out.
“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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