Why it works: Celery and mace are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 2,769 recipes. Both carry myristicin, which smells spice, warm. The science ↓
Sweetbread Soup
Ingredients
Directions
Boil sweetbreads for 5 minutes in a little water.
Skin and trim the sweetbreads.
Gently boil sweetbreads in white stock with herbs, celery, and mace until cooked.
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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Celery + macetop 17% of all pairsSmell alikemoderateCooked together2,769 recipes
Shared aroma: myristicin (spice, warm).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweetbreads
- Provide the tender, delicate meat that forms the body of the soup.
- White stock
- Supplies the liquid base and carries the flavour of the soup.
- Celery
- Adds a fresh, savoury aroma to the broth.
The step that matters
Boil sweetbreads for 5 minutes in a little water.. Brief parboiling firms the sweetbreads so they can be skinned and trimmed cleanly before the long gentle simmer. Boiling them hard would toughen the meat.
“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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