Why it works: Tea and rice work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Vermicelli, or Macaroni Soup
Ingredients
Directions
Boil down 1 quart of beef tea to one-third its volume.
Add vermicelli or macaroni, previously boiled in water, and boil down to 1 pint.
Season with salt to taste.
If using rice, prepare it by boiling and slightly drying before adding it to the concentrated soup.
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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Tea + ricetop 6% of all pairsSmell alikemoderateCooked together197 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Beef + ricetop 10% of all pairsSmell alikemoderateCooked together2,265 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
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Beef + teatop 13% of all pairsSmell alikemoderateCooked together417 recipes
Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef tea
- Forms the savoury liquid base, concentrated by boiling to build flavour.
- Vermicelli or macaroni
- Adds body and substance as the pasta softens in the broth.
“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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