Why it works: Syrup and ginger work together. They rank in the top 16% of all ingredient pairs, and cooks put them together in 950 recipes. Both carry ethanol, which smells alcoholic, ethereal. The science ↓
Ginger Syrup
Ingredients
Directions
Color 1 gallon of simple syrup with a little burnt sugar.
Add ½ ounce of tartaric acid.
Stir in 2 to 3 ounces of ginger essence to taste.
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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Syrup + gingertop 16% of all pairsSmell alikelowCooked together950 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
- Simple syrup
- Forms the sweet liquid base that carries the other flavors.
- Tartaric acid
- Adds sharpness that balances the sweetness of the syrup.
- Ginger essence
- Provides the main ginger aroma and flavor.
“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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