Why it works: Wheat and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 4,373 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Grated Flour
Ingredients
Directions
Form the flour bag
Tie the flour in a linen cloth tightly.
Dip the cloth in cold water and then in flour to form a crust.
Boil the bag in 1 gallon of water until it becomes a hard, dry mass.
Make the drink
Grate 2 tablespoons of the boiled flour and boil it in 1 pint of water.
Flavor and sweeten to taste.
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.
-
Wheat + flourtop 12% of all pairsSmell alikemoderateCooked together4,373 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Wheat flour
- Forms the crust and hard mass, and its grated starch thickens the water when boiled.
The step that matters
Boiling the flour bag until hard and dry. Boiling dries and sets the flour's starch into a firm mass. Boiling it too briefly leaves it doughy, so the grated portion will not dissolve and thicken the drink properly.
“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.
You might also like
Wheat Gruel6 recipes
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.