Why it works: Chicken and bread are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 2,258 recipes. Both carry ethyl caproate, which smells fruity. The science ↓
Panada
Ingredients
Directions
Make the panada
Remove skin from the chicken or meat and pound it in a mortar with an equal amount of stale bread.
Add enough water from boiled chicken or beef-tea to form a fluid paste.
Cook
Boil the mixture for 10 minutes, stirring continuously.
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.
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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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Chicken + breadtop 14% of all pairsSmell alikemoderateCooked together2,258 recipes
Shared aroma: ethyl caproate (fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Chicken or meat
- Provides the protein and flavour that make up the body of the soup.
- Stale bread
- Absorbs liquid and thickens the mixture into a smooth, paste-like body.
- Water from boiled chicken or beef-tea
- Supplies moisture and savoury flavour, loosening the paste into a fluid soup.
The step that matters
Boil the mixture for 10 minutes, stirring continuously. Constant stirring keeps the bread and meat from settling and scorching on the base of the pan. Boiling thickens the starch in the bread, so the soup becomes smooth and evenly thick.
“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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