Why it works: Veal and barley work together. They rank in the top 23% of all ingredient pairs, and cooks put them together in 162 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Barley Cream
Ingredients
Directions
Boil the veal and pearl barley in water until reduced to 1 pint.
Rub the mixture through a sieve until smooth and creamy.
Add salt and spice to taste.
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 + barleytop 23% of all pairsSmell alikelowCooked together162 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal
- Provides the meat base and savoury flavour that the soup is built on.
- Pearl barley
- Thickens the liquid as it cooks and breaks down to give body to the soup.
The step that matters
Rubbing the mixture through a sieve. Pushing the cooked veal and barley through a sieve breaks down the solids and removes fibres, so the soup becomes smooth and creamy rather than gritty or stringy.
“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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