Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pate Au Kiz
Ingredients
Directions
Make the rice cream
Wash some rice in several waters.
Stew the rice slowly in milk for two hours until quite tender.
Rub the cooked rice through a tamis to obtain a thick cream consistency.
Make the dough
Combine the flour, beaten eggs, butter, salt, and sifted sugar with the rice cream, mixing lightly to form a paste.
Use the paste for tarts, cakes, etc.
Make the rice flour
Let the rice swell in boiling water until it has absorbed all the moisture.
Spread the swollen rice on a clean paste-board, spreading it out to dry thoroughly.
If the weather is fine, dry the rice in the sun, turning it from time to time with a wooden spoon so that every grain dries equally.
When the rice is quite dry, pound it in a mortar until a fine flour is obtained.
Put the rice flour into small cloth bags to keep.
Use the rice flour
When you use the rice flour, mix it with common flour.
Nutrition, whole recipe (rough)
What these numbers assume: 4 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
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.
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Flour + buttertop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsSmell alikemoderateCooked together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
-
Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
-
Butter + sugartop 17% of all pairsSmell alikemoderateCooked together98,233 recipes
Shared aroma: guaiacol (smoky, sweet).
Flour and butter 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
- Rice (in the method)
- Cooked and sieved into a cream, it supplies body and moisture to the paste.
- Flour
- Provides the structure that holds the paste together.
- Eggs
- Bind the paste and add structure as they set during baking.
- Butter
- Adds fat for a tender, rich texture.
- Sugar
- Adds sweetness and helps the crust brown.
The step that matters
Dry the rice completely before pounding. Any moisture left in the rice makes it clump in the mortar instead of forming a fine powder, and damp rice flour spoils more easily in storage. Turning the grains evenly while they dry ensures they all dry at the same rate.
“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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