Why it works: Liver and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 1,418 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Liver and Bacon
Ingredients
Directions
Remove the rind from the bacon and cut it into thin slices.
Cook the bacon in a hot frying pan, turning frequently until crisp and brown.
Cut the liver into slices one-third inch thick, cover with boiling water, and let stand for five minutes.
Dry the liver well and roll it in flour.
Lay the liver slices in the hot bacon fat and cook until browned on each side.
Serve on a hot platter, garnished with slices of bacon.
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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Liver + flourtop 28% of all pairsSmell alikelowCooked together1,418 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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