Why it works: Almond and milk are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 5,800 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Almond Milk, for Curries, Blanc-mange, Etc
Ingredients
Directions
Pound the almonds in a mortar with a few spoonfuls of cold water until they form a fine paste.
Dilute the paste with 1 pint of milk or water.
Strain the mixture through cheesecloth, pressing out all the liquid.
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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Almond + milktop 16% of all pairsSmell alikemoderateCooked together5,800 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almonds
- Provide the fat and protein that give the finished milk its body and creamy richness.
The step that matters
Pounding the almonds to a fine paste. The finer the paste, the more surface is exposed to the liquid, so more flavour and fat are released into the milk. Coarse pieces leave the milk gritty and thin after straining.
“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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