Why it works: Milk and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓
Wine Whey
Ingredients
Directions
Boil the sweet milk in a saucepan.
Once boiling, remove from heat and stir in the sherry.
Let it cool slightly before serving.
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.
Photo for illustrative purposes only · Contact us to use it
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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Milk + sherrytop 14% of all pairsSmell alikemoderateCooked together1,479 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet milk
- Provides the liquid base and proteins that curdle and separate into whey when acid is added.
- Sherry
- Adds acidity that curdles the milk proteins and contributes sweetness and aroma to the whey.
The step that matters
Stirring in the sherry after boiling. The milk must be hot and just off the heat when the sherry goes in. Acid added to boiling milk curdles the proteins, so the curds separate cleanly from the liquid whey.
“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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