Why it works: Mutton and barley work together. They rank in the top 14% of all ingredient pairs, and cooks put them together in 510 recipes. Both carry ethyl octanoate, which smells fruity. The science ↓
Mutton Tea
Ingredients
Directions
Make the broth
Cut the mutton into thin slices.
Pour boiling water over the mutton.
Boil for 30 minutes before straining.
Add the barley
Wash and macerate the pearl barley in boiling water for 1 hour.
Add the barley to the mutton tea and boil.
Strain to separate the undissolved barley.
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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Mutton + barleytop 14% of all pairsSmell alikemoderateCooked together510 recipes
Shared aroma: ethyl octanoate (fruity).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Mutton
- Provides the main meaty flavour and richness of the broth.
- Pearl barley
- Adds body and a soft, thickening texture to 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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