Why it works: Veal and tomato work together. They rank in the top 18% of all ingredient pairs, and cooks put them together in 709 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
Tomato and Veal Jelly
Ingredients
Directions
Make the jelly
Mix equal amounts of strained veal broth and strained tomato juice.
Let the mixture cool and serve.
Hold and serve
If using freshly strained canned tomatoes, do not cook them.
If the mixture stands longer than twelve hours, bring it to a boil to prevent fermentation.
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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Veal + tomatotop 18% of all pairsSmell alikemoderateCooked together709 recipes
Shared aroma: 3-hexenal (apple, fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal broth
- Its natural gelatin sets the liquid into a firm jelly as it cools.
- Tomato juice
- Adds acidity and flavor that balance the savory broth.
The step that matters
Boiling the mixture if it stands longer than twelve hours. Standing for a long time at room temperature lets microorganisms grow and ferment the mixture. Bringing it to a boil kills most of them and helps keep the jelly fresh.
“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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