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Dessert

To Broil Sweet Breads

Broiled sweet bread slices seasoned with pepper, coarse sea salt, and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

To Broil Sweet Breads

Ingredients

Directions

Prepare

  1. Blanch the sweet breads and cut them into ½ inch thick slices.

  2. Place the slices on a buttered wire gridiron.

Broil and serve

  1. Broil each side for about 6 minutes over hot coals.

  2. Season lightly with pepper, coarse sea salt, and butter.

  3. Serve hot.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Bread + peppertop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

  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

Sweet breads
Main protein; broiling firms the outside while the inside stays tender and moist.
Butter
Adds richness and helps the surface brown while the slices broil.

The step that matters

Broiling each side over hot coals. Sweet breads are delicate, and direct high heat can dry or toughen them quickly. Good heat is needed for browning, but timing keeps the interior moist and tender.

“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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