Why it works: Flour and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 50,459 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Gravy for Baked Meats
Ingredients
Directions
Remove the joint from the pan and place the pan on the heat.
Skim off the floating grease and save it for dripping.
Pour 1/2 to 1 cup of boiling water into the pan and mix well.
Quickly stir in 2 or more tablespoons of blended browned flour.
Boil once, season with pepper and salt, and serve.
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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Flour + peppertop 19% of all pairsSmell alikemoderateCooked together50,459 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
- Blended browned flour
- Thickens the drippings into a smooth gravy as its starch swells in the hot liquid.
The step that matters
Quickly stir in the browned flour. Flour added to hot liquid clumps if not stirred in quickly and evenly. Whisking it in fast and mixing well keeps the gravy smooth before it thickens.
“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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