Why it works: Veal and flour are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Veal Soup
Ingredients
Directions
Make the soup
Place the veal in a pot with the cold water and add coarse sea salt.
Bring to a boil and then reduce to a simmer for 2 hours.
Thicken and finish
In a small bowl, mix flour with cold water to create a thin paste, ensuring there are no lumps.
Stir the flour paste into the soup before removing it from the heat.
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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Veal + flourtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the main meat flavor and body to the broth as it simmers.
- Flour
- Thickens the broth slightly as it is stirred in as a paste.
The step that matters
Stirring the flour paste into the soup. Flour clumps if added dry or unmixed, so it must be whisked into a thin paste with cold water first. Stirring it into hot liquid then lets the starch disperse and thicken the soup evenly without lumps.
“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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