Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and 5,886 recipes mention both. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Veal and Oysters
Ingredients
Directions
Cut the veal into thin pieces.
Dredge the veal pieces in flour.
Heat lard in a saucepan until hot.
Add the veal to the hot lard to prevent sticking.
Cook until nearly done.
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 aroma chemistry they share, and how many recipes mention both.
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Veal + flourtop 28% of all pairsAroma overlaplowMentioned together5,886 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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