Why it works: Cinnamon and sugar are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 30,779 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Claret Consomme
Ingredients
Directions
Bring the claret to a boil with the cinnamon and sugar.
Add the boiling mixture to the consommé.
Color the consommé red with a few drops of food coloring.
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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Cinnamon + sugartop 10% of all pairsSmell alikelowCooked together30,779 recipes
Shared aroma: guaiacol (smoky, sweet).
Cinnamon and sugar barely smell alike, yet cooks put them together in 30,779 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
- Consommé
- Forms the clear savory base that the wine mixture is added to.
- French claret
- Gives the broth its wine flavor and deep red tint.
- Sugar
- Adds sweetness that balances the wine's sharp, tannic edge.
- Cinnamon
- Adds warm spice aroma to the hot wine mixture.
“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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