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Meat Glaze in a Hurry

A quick glaze made by frying thin beef or veal slices in butter, then adding water, pepper, and salt to thicken.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Beef and pepper are a kitchen classic. They rank in the top 10% of all ingredient pairs, and cooks put them together in 18,971 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Meat Glaze in a Hurry

Ingredients

Directions

  1. Cut the beef or veal into very thin slices.

  2. Fry the slices in butter over low heat.

  3. Remove the frying pan from heat and add water, pepper, and salt.

  4. Return the pan to heat, scrape the inside with a spoon, and let it boil and thicken.

  5. Strain the mixture into a cup to use as a glaze for the meat.

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. Beef + peppertop 10% of all pairs
    Smell alikemoderate
    Cooked together18,971 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Beef + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together10,847 recipes

    Shared aroma: 2-furfurylthiol (coffee, roasted).

  3. Butter + peppertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Beef or veal
Provides the main meat that is cooked and releases juices into the glaze.
Butter
Fat that fries the slices and helps brown the meat and pan residue.
Water
Mixed into the pan residue to loosen it and form a thin, boiled liquid.

The step that matters

Letting the mixture boil and thicken. The pan residue must reduce by boiling so the liquid thickens into a glaze. Scraping the pan lifts the browned bits into the liquid, adding flavour and body.

“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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