Name: Boiling- Meats
Ingredients: corned beef; mutton; lamb; veal; chicken; fowls; corned pork

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Boiling- Meats

Ingredients

Directions

Boil corned beef for 4 hours.
Boil mutton and lamb for 3 hours.
Boil veal for 2.5 hours.
Boil chicken for 2 hours.
Boil fowls for 3 hours.
Boil corned pork for 3 hours.

Recipe from a historical cookbook (Internet Archive).

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.

Beef + porktop 1% of all pairs

Smell alikestrong

Cooked together5,690 recipes

Shared aroma: 12-methyltridecanal (tallowy, beefy).
Chicken + porktop 2% of all pairs

Smell alikestrong

Cooked together5,417 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Beef + chickentop 4% of all pairs

Smell alikestrong

Cooked together2,148 recipes

Shared aroma: 2-furfurylthiol (coffee, roasted).
Beef + lambtop 4% of all pairs

Smell alikestrong

Cooked together896 recipes

Shared aroma: 2,4-nonadienal (fatty, green).
Lamb + chickentop 5% of all pairs

Smell alikestrong

Cooked together626 recipes

Shared aroma: 2,4-nonadienal (fatty, green).