Why it works: Thyme and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 9,057 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓
Brown Stock
Ingredients
Directions
Prepare
Cut meat in small pieces.
Let stand in the cold water one hour, in the kettle ready for cooking.
Brown and simmer
Take out a few pieces of the meat, put on spider with melted butter or fat from meat and let brown.
Add to the above and let simmer four hours.
Add seasonings and vegetables and let simmer another hour.
Finish
When cold the grease rises to the surface; take off when ready for use.
Nutrition, whole recipe (rough)
Counts 7 of 9 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 7 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
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. See the original page.
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.
-
Thyme + parsleytop 1% of all pairsSmell alikestrongCooked together9,057 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Parsley + peppertop 2% of all pairsSmell alikestrongCooked together34,122 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
-
Thyme + clovetop 2% of all pairsSmell alikestrongCooked together4,108 recipes
Shared aroma: cuminaldehyde (Spicy, cumin).
-
Thyme + peppertop 4% of all pairsSmell alikemoderateCooked together11,585 recipes
Shared aroma: beta-phellandrene (minty, terpene).
-
Pepper + clovetop 5% of all pairsSmell alikestrongCooked together17,451 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Meat
- Provides the main flavour and body of the stock as it simmers in water.
- Butter or fat from meat
- Browning the meat before simmering adds roasted, deeper flavour to the stock.
The step that matters
Browning the meat pieces. Browning drives Maillard reactions that create roasted, savoury flavour compounds. Pale meat added to the pot gives a weaker, flatter stock colour and taste.
Swap the clove
How well each one fits the dish's main ingredients (meat, thyme, parsley, pepper, corn):
- Marjoramfits better
- Winter savoryfits better
- Basilfits better
- Clovethe original
Fit is the average pairing score against meat, thyme, parsley, pepper, corn. Candidates are from the same food group and used in at least 100 recipes.
“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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