Why it works: Meat and vinegar are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 1,428 recipes. Both carry 3-methylbutanol, which smells malty, whiskey. The science ↓
Meats and Fowls
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Do not wash fresh meat before cooking; instead, scrape and wipe it with a cloth dampened with vinegar if necessary.
Preheat the oven to 400°F (200°C) for the first half hour to sear the meat and retain juices.
Cover the pan closely and reduce the temperature to cook more slowly until done.
For rare roast, cook for 12 minutes per pound; for well done, cook for 20 to 25 minutes per pound.
Avoid piercing the meat with a fork while cooking to prevent losing juices.
To tenderize tough meat, add a little vinegar while cooking.
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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Meat + vinegartop 31% of all pairsSmell alikelowCooked together1,428 recipes
Shared aroma: 3-methylbutanol (malty, whiskey).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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