Why it works: Asparagus and ham match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and 100 recipes mention both. Both carry 2-octenal, which smells fatty, green. The science ↓
The recipe
Ingredients
Contains: egg, milk, wheat (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the batter
Cream the butter in a bowl.
Stir in the flour, beaten eggs, and milk.
Add the asparagus cut into small pieces, along with pepper and salt.
Steam and serve
Pour the mixture into a well-buttered mold.
Steam for one and a half hours.
Serve with a creamy white sauce.
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 aroma chemistry they share, and how many recipes mention both.
-
Asparagus + hamtop 9% of all pairsAroma overlapstrongMentioned together100 recipes
Shared aroma: 2-octenal (fatty, green).
-
Butter + milktop 3% of all pairsAroma overlapstrongMentioned together81,222 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
-
Asparagus + peppertop 6% of all pairsAroma overlapstrongMentioned together1,968 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
-
Butter + flourtop 6% of all pairsAroma overlaplowMentioned together122,858 recipes
Shared aroma: isobutyraldehyde (malty, green).
-
Butter + hamtop 7% of all pairsAroma overlapstrongMentioned together5,475 recipes
Shared aroma: trans-2-decenal (waxy, orange).
Butter and flour share little aroma chemistry, yet 122,858 recipes mention both: they likely 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
- Eggs
- Set the batter into a firm, sliceable custard as they cook.
- Flour
- Thickens the batter and gives the timbale body so it holds its shape.
- Butter
- Adds richness and tenderness, and greasing the mold keeps the timbale from sticking.
- Milk
- Loosens the batter and adds moisture and a soft, custard-like texture.
- Asparagus
- Provides the main vegetable flavor and moisture throughout the timbale.
The step that matters
Steam for one and a half hours. Steaming gently heats the eggs so they set evenly. Too much heat or boiling can make the timbale rubbery, pitted, or cracked, so keep the steam steady and the water from boiling hard.
“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.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.