Why it works: Sugar and pineapple are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 4,841 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tapioca Ice
Ingredients
Directions
Make the tapioca
In the morning, put the soaked tapioca on the stove and bring it to a boil.
Add the sugar and boil until the tapioca is clear.
Pour the hot tapioca over the chopped pineapple and stir together.
Set and serve
Pour the mixture into molds and let it cool.
Serve with cream and sugar.
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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Sugar + pineappletop 19% of all pairsSmell alikelowCooked together4,841 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tapioca
- Thickens as it cooks and sets the mixture into a firm, jelly-like texture when cooled.
- Sugar
- Sweetens the dish and helps the tapioca turn clear as it boils.
- Pineapple
- Provides the main fruit flavour and tartness that balances the sweetness.
The step that matters
Boil the tapioca until clear. Tapioca must cook fully until its starch granules swell and turn translucent. Undercooked tapioca stays opaque and chalky, and it will not set properly as it cools.
“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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