Why it works: Beef and ginger are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 1,410 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓
To Roast Sirloin, or Ribs of Beef
Ingredients
Directions
Hang the joint in a cool place until it is perfectly sweet.
Remove the marrow pipe from the backbone and cut out the kernels from the fat.
In warm or damp weather, guard the meat from flies and check it frequently.
Wipe away any moisture with a dry cloth and dust the surface with powdered ginger or pepper.
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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Beef + gingertop 17% of all pairsSmell alikemoderateCooked together1,410 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
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