Why it works: Corn and grape work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 333 recipes. Both carry (e)-2-octenal, which smells fatty, green. The science ↓
Jelly Sauce
Ingredients
Directions
Heat ½ pint of boiling water in a saucepan.
Dissolve ½ teaspoon corn starch in ½ cup cold water.
Stir the corn starch mixture into the boiling water.
Let it come to a boil and it will be ready for use.
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.
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Corn + grapetop 14% of all pairsSmell alikemoderateCooked together333 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Corn starch
- Thickens the liquid as its granules swell and gelatinise when heated.
The step that matters
Stirring the corn starch mixture into the boiling water. Starch dissolved in cold water stays dispersed instead of clumping when added to hot liquid. Stirring while adding keeps the granules separate, so the sauce thickens evenly once it reaches a boil.
“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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