Why it works: Butter and milk 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 ↓
Riced Dasheens
Ingredients
Directions
The book gives no oven temperature. The 400°F (200°C) in the steps was added when the recipe was transcribed, as a starting point.
Prepare
Boil or parboil the dasheens in their skins until tender.
Remove the skin and rice the dasheens into a heated dish.
Serve in the style you choose
For the first option, stir in butter and salt, then serve in a warm covered dish.
For the second option, layer the riced dasheen in a warmed serving dish and season each layer without stirring.
For the third option, season the riced dasheen, place it in a baking dish, and top with butter.
Bake and serve
Bake at 400°F (200°C) for 8 to 10 minutes.
Serve.
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.
-
Butter + milktop 7% of all pairsSmell alikemoderateCooked together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Dasheens
- Provide the starchy base that becomes soft, smooth and mashable when cooked and riced.
- Butter
- Adds fat for richness and a smooth, moist texture to the riced dasheen.
The step that matters
Season each layer without stirring. Stirring riced starchy roots further breaks down their starch cells, which can make the texture gluey. Layering and seasoning gently keeps the riced dasheen light and fluffy.
“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.
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.