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Flummery Chops or Steaks

A savory dish of chops or steaks coated in a batter of eggs, milk, and flour, then fried in ghee.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and ginger match in chemistry and in kitchens. They rank in the top 9% of all ingredient pairs, and cooks put them together in 6,800 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Flummery Chops or Steaks

Ingredients

Directions

Prepare

  1. Prepare the chops or steaks as usual.

  2. Make a batter by mixing the eggs, milk, and flour.

Cook and serve

  1. Dip each chop or steak into the batter.

  2. Fry in ghee until rich brown.

  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. Pepper + gingertop 9% of all pairs
    Smell alikestrong
    Cooked together6,800 recipes

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

  2. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Ginger + flourtop 15% of all pairs
    Smell alikemoderate
    Cooked together8,564 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + eggtop 18% of all pairs
    Smell alikemoderate
    Cooked together88,785 recipes

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

Milk and flour barely smell alike, yet cooks put them together in 78,219 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

Eggs
Bind the batter and help it set into a coating around the meat.
Flour
Thickens the batter so it clings to the chops and helps the coating brown.
Milk
Thins the batter to a smooth coating and adds moisture and softness.
Ghee
Fat for frying that carries heat evenly and encourages browning of the coating.

The step that matters

Fry in ghee until rich brown. Frying at too low a heat lets the batter absorb fat and turn soggy, while overly high heat can scorch the coating before the meat is cooked through. Steady medium heat sets the batter and gives even browning.

Swap the ginger

How well each one fits the dish's main ingredients (pepper, milk, egg, flour, ghee):

  1. Cardamomfits better
  2. Turmericfits better
  3. Cinnamonfits better
  4. Gingerthe original

Fit is the average pairing score against pepper, milk, egg, flour, ghee. Candidates are from the same food group and used in at least 100 recipes.

“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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