Name: Roasting- Meats
Ingredients: Beef; Mutton; Lamb; Veal; Chicken; Turkey; Goose; Duck; 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 ↓

Roasting- Meats

Oven, in the book's wordsA quick oven

Ingredients

Directions

Roast beef for 1 to 2 hours depending on size.
Roast mutton and lamb for 3 hours.
Roast veal for 2 hours.
Roast chicken for 2.5 hours.
Roast turkey for 3 hours.
Parboil goose and duck for 1 hour, then roast for 1.5 hours.
Roast 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).