Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓
Rice Waffles, No. 2
Ingredients
Directions
Make the batter
In a bowl, beat together the milk, egg yolks, butter, and boiled rice.
Sprinkle salt and baking soda into the flour, then sift it into the mixture.
Beat thoroughly until well combined.
Bake
Bake in a preheated waffle iron until golden brown.
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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Milk + buttertop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Milk + ricetop 7% of all pairsSmell alikemoderateCooked together7,374 recipes
Shared aroma: 2-nonenal (fatty, green).
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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsSmell alikelowCooked together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Egg + flourtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Egg yolks
- Add richness and help bind the batter together.
- Flour
- Provides the structure that holds the waffle together as it bakes.
- Baking soda
- Reacts to lighten the batter and aid rising in the waffle iron.
- Butter
- Adds fat for tenderness and golden browning.
- Milk
- Supplies liquid that hydrates the flour and moistens the batter.
The step that matters
Beat thoroughly until well combined. Thorough mixing distributes the baking soda and wet ingredients evenly, so the waffles rise and brown uniformly rather than in patches.
“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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