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Anchovy Meat

Anchovy Meat Cake is a beef patty flavored with anchovy sauce and Plasmon powder.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Anchovy and sauce are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 2,057 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓

Anchovy Meat

Ingredients

Directions

Make the Plasmon paste

  1. Mix 2 teaspoons of Plasmon powder with 4 tablespoons of water until well combined.

  2. Slowly add ½ cup of tepid water and bring the mixture to a boil.

  3. Remove the mixture from heat and cool it.

  4. Stir 1 teaspoon of anchovy sauce into the Plasmon paste.

Cook the cake

  1. Combine the beef with the Plasmon mixture, ensuring it is moister than usual.

  2. Cook the beef cake slowly and carefully.

  3. If any Plasmon mixture remains, pour it over the beef cake before serving.

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.

  1. Anchovy + saucetop 2% of all pairs
    Smell alikemoderate
    Cooked together2,057 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  2. Anchovy + beeftop 14% of all pairs
    Smell alikelow
    Cooked together451 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Sauce + beeftop 24% of all pairs
    Smell alikelow
    Cooked together3,650 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

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

What each ingredient does

Ground beef
Forms the body of the cake and provides the meaty base of the dish.
Plasmon powder
Dissolved into a paste that adds moisture and binds the beef into a cake.
Anchovy sauce
Adds a savoury, salty aroma that deepens the flavour of the beef.

The step that matters

Cooking the beef cake slowly and carefully. Beef mixed with a moist Plasmon paste is soft and loosely held together, so high heat can toughen it, dry it out, or make it fall apart. Gentle heat lets the proteins set gradually while the added moisture stays in the cake.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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