Why it works: Veal and sugar are a kitchen classic. They rank in the top 43% of all ingredient pairs, and cooks put them together in 1,001 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
White Stock
Ingredients
Directions
Use the same proportions as for Brown Stock, substituting veal for beef.
Boil the veal in water.
Strain the stock to remove solids.
Clear all fat and grease from the stock.
If necessary, clarify the stock.
Store the stock in several basins instead of one large one for better preservation.
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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Veal + sugartop 43% of all pairsSmell alikelowCooked together1,001 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
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