Why it works: Pheasant and pork work together. They rank in the top 8% of all ingredient pairs, and cooks put them together in 240 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Pheasants
Ingredients
Directions
Lard the pheasants with bacon or pork strips.
Dust a little flour over the pheasants.
Baste occasionally while cooking.
Serve with a mild seasoned stuffing.
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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Pheasant + porktop 8% of all pairsSmell alikemoderateCooked together240 recipes
Shared aroma: decanal (soap, orange peel).
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Pheasant + flourtop 14% of all pairsSmell alikemoderateCooked together225 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
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Pork + flourtop 27% of all pairsSmell alikelowCooked together11,187 recipes
Shared aroma: isobutyraldehyde (malty, green).
Pork and flour barely smell alike, yet cooks put them together in 11,187 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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