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
Prepare
Boil the sweetbreads for 5 minutes in a little water.
Skin and trim the sweetbreads.
Simmer in stock
Gently boil the sweetbreads in white stock with the bouquet of 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
- Form the main body of the soup, with a delicate, tender texture when cooked gently.
- White stock
- Provides the liquid base and the savoury flavour of the soup.
- Mace
- Adds a warm, aromatic note to the stock.
The step that matters
Gently boil the sweetbreads in the stock. Vigorous boiling makes the proteins in the sweetbreads tighten and toughen, and can break them up. A gentle simmer cooks them evenly and keeps their delicate, tender texture.
“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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