Skip to main content
Main

Stewed Pioeohs

Stewed pioeohs is a vegetable stew cooked with butter, flour, pepper, salt, and water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Stewed Pioeohs

Ingredients

Directions

Prepare

  1. Clean and cut the pioeohs into quarters.

  2. Wash and season with pepper and coarse sea salt.

Stew

  1. Place them in a stew pan with enough water to nearly cover them.

  2. Add a piece of butter mixed with a little flour.

  3. Let them stew until tender.

  4. If the gravy is too thin, add more butter rubbed in flour and stew for a few more minutes.

Serve

  1. Adjust seasoning if necessary and serve hot in a covered dish.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Butter
Enriches the gravy and adds richness, while flour mixed with it thickens the liquid.
Flour
Thickens the cooking liquid into a gravy as it stews with the butter.

The step that matters

Thickening the gravy. Flour needs to be worked into butter before it meets the hot liquid so it disperses without lumps and thickens evenly. If the gravy is still thin, a second addition of butter rubbed in flour helps it thicken further.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes