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Panada

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Panada

Why it works: Chicken and beef match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 2,148 recipes. Both carry 2-furfurylthiol, which smells coffee, roasted. The science ↓

Panada

Ingredients

Directions

  1. Take the white meat from the breast and wings of a roasted or boiled chicken, ensuring the skin is removed.

  2. Alternatively, use the underside of cold sirloin from roasted beef.

  3. Chop the meat finely and mix with a small amount of broth or water to create a smooth consistency.

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.

Photo for illustrative purposes only · Contact us to use it

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.

  1. Chicken + beeftop 4% of all pairs
    Smell alikestrong
    Cooked together2,148 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

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