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Sesame Sugar Snaps

By biggirlssmallkitchen · From Open Recipes · 7 ingredients
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Why it works: Sugar and sesame are a kitchen classic. They rank in the top 14% of all ingredient pairs, and 1,644 recipes mention both. Both carry guaiacol, which smells smoky, sweet. The science ↓

The recipe

Serves 2-4 Sauce adapted from

Ingredients

Contains: soy, sesame (auto-detected from the ingredients and method; we can miss things, so check labels)

  • Ingredients

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By biggirlssmallkitchen. Recipe from Open Recipes.

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.

  1. Sugar + sesametop 14% of all pairs
    Aroma overlapmoderate
    Mentioned together1,644 recipes

    Shared aroma: guaiacol (smoky, sweet).

  2. Sesame + rice winetop 4% of all pairs
    Aroma overlapstrong
    Mentioned together244 recipes

    Shared aroma: ethyl pentanoate (yeast, fruit).

  3. Sesame + vinegartop 6% of all pairs
    Aroma overlapstrong
    Mentioned together1,133 recipes

    Shared aroma: 2-hydroxy-3-butanone (caramel-like, roast).

  4. Sugar + vinegartop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,804 recipes

    Shared aroma: beta-damascenone (apple, rose).

  5. Sesame + saucetop 9% of all pairs
    Aroma overlaplow
    Mentioned together921 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

Flavor stand-ins for the peas

How well each one fits the dish's main ingredients (sugar, sesame, sauce, rice wine, vinegar):

  1. Peanutbetter flavor fit
  2. Soybeanbetter flavor fit
  3. Beansbetter flavor fit
  4. Peasthe original

Fit is the average pairing score against sugar, sesame, sauce, rice wine, vinegar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).