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
Prepare the paste
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.
Photo for illustrative purposes only · Contact us to use it
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.
-
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 savoury flavour that forms the body of the soup.
- Stale bread
- Thickens the mixture by absorbing liquid and giving the paste body.
- Water from boiled chicken or beef-tea
- Supplies moisture to loosen the paste and carry flavour into the soup.
The step that matters
Boiling while stirring continuously. Stirring keeps the starchy bread and protein from settling and scorching on the base of the pan. Gentle boiling for the full 10 minutes lets the bread swell and thicken the liquid evenly, giving a smooth rather than lumpy or burnt soup.
“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.
More panada soup recipes
You might also like
Brown Bread461 recipes
Chicken Broth257 recipes
Chicken Soup156 recipes
Creamed Chicken89 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.