Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and 3,264 recipes mention both. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Blanquette De Veau En Casserole Au Riz
Ingredients
Directions
The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.
In a stewpan, combine the veal with a good amount of sauce and cover until needed.
In a separate pot, stew the rice in the consommé for 2 to 3 hours.
Add the lean ham to the rice and cook until it forms a stiff paste.
If the mixture is too stiff, add a little more consommé.
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 + hamtop 15% of all pairsAroma overlaplowMentioned together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
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Rice + hamtop 17% of all pairsAroma overlapmoderateMentioned together477 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Veal + ricetop 19% of all pairsAroma overlapmoderateMentioned together1,119 recipes
Shared aroma: 2,4-nonadienal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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