Why it works: Egg and butter are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 118,967 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Boiled Codfish-~salt
Ingredients
Directions
Prepare
Soak the codfish in lukewarm water overnight or for several hours, changing the water several times.
Cook
About one hour before dinner, place the codfish in cold fresh water and set it over the fire.
Let it come to a boil or just simmer for fifteen minutes, but do not let it boil hard.
Remove the codfish from the water and drain the codfish.
Serve
Serve with egg sauce or sliced cold boiled eggs on top, with drawn butter or cream gravy poured over.
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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Egg + buttertop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Codfish
- Salted fish that is soaked to remove salt and soften it before gentle cooking.
The step that matters
Simmer, do not boil hard. A hard boil toughens and breaks up the delicate flakes of codfish, so it should only just simmer for the fifteen minutes.
“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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