Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Soup
Ingredients
Directions
Prepare
Ensure the soup pot is clean and free of grease.
Add 1 quart of water and 1 teaspoon of salt for each pound of meat.
Cook the soup
Bring to a gentle boil and simmer until the meat is tender.
Skim off any scum that rises to the surface.
Chop or cut the meat into small pieces and add to the pot.
Simmer for 30 minutes before adding prepared vegetables.
Season with pepper and adjust salt as needed.
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 + peppertop 19% of all pairsSmell alikelowCooked together8,777 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
- Provides the main protein and savory flavor that the broth carries.
- Vegetables
- Add texture, flavor and body to the broth as they simmer.
“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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