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 ↓
Stews
Ingredients
Directions
Place bones and gristly meat in cold water.
Bring to a boil, then reduce heat to a simmer.
Add tender meat pieces to the pot.
Cook slowly to keep the juices in the meat.
Optionally, soak tough meat in vinegar before cooking to tenderize.
Add vegetables if desired during the cooking process.
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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