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Cheese Straws

Cheese Straws are baked strips of dough made with flour, Parmesan cheese, butter, milk, egg yolk, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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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 ↓

Cheese Straws

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the dough

  1. Preheat the oven to 300°F (150°C).

  2. In a bowl, mix the flour, Parmesan cheese, salt, and pepper.

  3. Add the milk, egg yolk, and softened butter. Mix until smooth.

  4. Divide the dough into two parts and roll each very thin.

Cut and bake

  1. Cut into narrow strips, about 3 inches long.

  2. Bake for 15 minutes. Serve hot or cold, piled on a plate in log cabin style.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Parmesan cheese + buttertop 9% of all pairs
    Smell alikemoderate
    Cooked together4,163 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Parmesan cheese + peppertop 14% of all pairs
    Smell alikemoderate
    Cooked together5,322 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  5. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Flour
Provides the structure that holds the dough together as it bakes.
Parmesan cheese
Adds savory, salty flavor and helps the straws brown as they bake.
Butter
Adds fat for a tender, crisp texture and rich flavor.
Egg yolk
Binds the dough and adds richness and color.

The step that matters

Rolling the dough very thin. Thin dough dries and crisps quickly in the oven, while thick dough stays soft and chewy in the center. Even thickness also helps the straws bake evenly.

“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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