Skip to main content

Cooking for Others: Red Wine Reduction

By biggirlssmallkitchen · From Open Recipes · 28 ingredients
Jump to recipe ↓

Why it works: Brussels sprouts and carrot work together. They rank in the top 18% of all ingredient pairs, and 10 recipes mention both. Both carry 2-isobutyl-3-methoxypyrazine, which smells green bell pepper, earthy. The science ↓

The recipe

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. Brussels sprouts + carrottop 18% of all pairs
    Aroma overlapmoderate
    Mentioned together10 recipes

    Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

  2. Onion + garlictop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Red wine + rosemarytop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together320 recipes

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

  4. Beef + oniontop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together17,091 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Carrot + rosemarytop 3% of all pairs
    Aroma overlapstrong
    Mentioned together621 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the brussels sprouts

How well each one fits the dish's main ingredients (red wine, beef, sweet potato, onion, carrot, garlic, rosemary):

  1. Potatobetter flavor fit
  2. Tomatobetter flavor fit
  3. Capsicumbetter flavor fit
  4. Brussels sproutsthe original

Fit is the average pairing score against red wine, beef, sweet potato, onion, carrot, garlic, rosemary. 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).