Why it works: Meat and veal are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 1,890 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Fry with Veal Stuffing
Ingredients
Directions
Prepare
Cut the meat into pieces and place in a stew jar.
Add enough stock to cover the meat and cook in a gentle oven for about two hours.
Make the forcemeat balls
Meanwhile, fry the veal or herb forcemeat balls until browned.
Add the browned balls to the stock or a separate vessel and simmer for an hour before serving.
Serve
Serve the meat with the forcemeat balls arranged around it.
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 + vealtop 18% of all pairsSmell alikelowCooked together1,890 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Meat + vinegartop 31% of all pairsSmell alikelowCooked together1,428 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
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Vinegar + vealtop 33% of all pairsSmell alikelowCooked together948 recipes
Shared aroma: isoamyl acetate (banana, pear).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Meat
- Provides the main body of the stew and becomes tender through slow, gentle cooking.
- Stock
- Supplies liquid that keeps the meat moist and carries flavour through the slow cook.
- Fat
- Helps browning of the forcemeat balls and adds richness to the dish.
- Brown vinegar
- Adds acidity that brightens the flavour of the rich stew.
- Veal or herb forcemeat balls
- Form the stuffing element, browning on the outside while staying tender inside.
The step that matters
Gentle cooking of the meat. A gentle oven with enough stock keeps the meat moist and tender. Too much heat can toughen the muscle fibres and dry the stew 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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