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Soup

Panabe, Ob Panada

A thickened soup made by boiling water, adding salt and butter, then stirring in sifted flour until the mixture thickens and cools.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Panabe, Ob Panada

Ingredients

Directions

Cook the panada

  1. Boil the water in a saucepan.

  2. Add the salt and butter to the boiling water.

  3. Sift the flour and stir it into the water while boiling.

  4. Stir vigorously with a wooden spoon until the sides and bottom of the saucepan are clean, about 5 minutes.

Cool

  1. Spread the mixture onto a buttered plate and allow to cool.

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. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 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

Flour
Thickens the liquid as its starch swells and sets when heated in the water.
Butter
Adds fat for richness and a smoother, silkier texture.

The step that matters

Stirring the flour into the boiling water. Adding flour to boiling water and stirring vigorously keeps it from clumping, so the starch disperses evenly and thickens into a smooth panada.

“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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