Why it works: Meat and rice are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,481 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Strong Broth
Ingredients
Directions
Make the broth
Heat the contents of your stock pot and add 1 quart of boiling water.
Let it simmer together for 1 hour.
Strain and press out the nourishment from the meat.
Cool the broth and skim off the fat.
Finish with rice
Add seasoning and ½ cup of soaked rice.
Cook gently until the rice is soft.
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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Meat + ricetop 13% of all pairsSmell alikemoderateCooked together1,481 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
- Meat
- Releases flavour and body into the liquid as it simmers.
- Soaked rice
- Absorbs liquid and softens, thickening the broth slightly as it cooks.
The step that matters
Skim off the fat after cooling. Fat that stays in the broth floats and makes it greasy. Cooling lets the fat rise and solidify so it can be lifted off cleanly.
“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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