Why it works: Milk and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 77,875 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
How to Be Successful When Using Gelatine
Ingredients
Directions
Soak shredded gelatine until soft. Soak granulated gelatine for 1 minute.
Add boiling water or milk to dissolve the gelatine.
Adjust sugar and flavoring to taste.
Ensure all vessels and straining bags are clean.
Use a double boiler or place the vessel in warm water.
Strain jellies through a flannel bag or close-woven cloth.
To harden, set jellies in a cool place or on ice.
Wet moulds in cold water before use.
Dip moulds in lukewarm water to loosen jelly.
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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Milk + sugartop 18% of all pairsSmell alikelowCooked together77,875 recipes
Shared aroma: 2-nonenal (fatty, green).
Milk and sugar barely smell alike, yet cooks put them together in 77,875 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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