Why it works: Pepper and onion are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 68,474 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
Goose Pie
Ingredients
Directions
The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point. The book gives no cooking times either; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
Prepare
Preheat the oven to 350°F (175°C).
Clean the goose and season it with salt and pepper.
Stuff the goose with chopped onion.
Place the goose in a pie dish and add water.
Cover with pie crust and seal the edges.
Bake and serve
Bake for 2 hours or until the goose is cooked through.
Let it rest before serving.
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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Pepper + oniontop 11% of all pairsSmell alikemoderateCooked together68,474 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
- Forms the main filling and supplies the meat that becomes tender during the long bake.
- Pie crust
- Encloses the goose, trapping steam and moisture so the meat stays juicy while baking.
- Onion
- Sits inside the goose, adding aroma and mild sweetness as it softens during cooking.
- Water
- Adds moisture to the pie dish, creating steam that helps cook the goose gently.
The step that matters
Bake until cooked through. Goose is a fatty, dense bird, so it needs enough time for heat to reach the thickest parts. Checking that it is fully cooked protects against undercooked meat, while the sealed crust keeps the inside moist during the long bake.
“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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