Why it works: Meat and peach work together. They rank in the top 31% of all ingredient pairs, and cooks put them together in 60 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
The Stock Pot
Ingredients
Directions
Prepare the stock
Place bones in a large saucepan and cover with cold water.
Add 1 teaspoon of salt and bring to a boil.
Skim off the scum using an iron spoon dipped in water.
Simmer
Add peppercorns and the fagot of herbs.
In hot weather, use only peppercorns and herbs to prevent souring.
For flavor, consider adding chopped leeks instead of onions.
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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Meat + peachtop 31% of all pairsSmell alikelowCooked together60 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bones
- Release flavor and gelatin into the water as they simmer, giving the stock body.
- Peppercorns
- Add a warm, aromatic spice flavor to the stock.
- Herbs
- Contribute aromatic flavor to the stock.
The step that matters
Skim off the scum. Scum rising as the water heats contains coagulated proteins and impurities. Removing it early keeps the stock clear and prevents off flavors from building up.
“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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