Why it works: Cream and ginger are a kitchen classic. They rank in the top 29% of all ingredient pairs, and cooks put them together in 2,137 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓
Imperial Ginger Pop
Ingredients
Directions
Make the mixture
Mix the cream of tartar and ginger together.
Dissolve the mixture in water and let it sit for a while.
Ferment and bottle
Bottle the mixture and allow it to ferment for a few days before consuming.
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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Cream + gingertop 29% of all pairsSmell alikelowCooked together2,137 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cream of tartar
- Adds acidity that gives the drink its tangy, sharp taste.
- Ginger
- Supplies the spicy aroma and pungent flavour of the drink.
The step that matters
Bottle the mixture and ferment it. Fermentation produces carbon dioxide, which builds pressure inside sealed bottles. Bottles need room for gas and a sturdy seal, or they can burst. Letting the mixture ferment for a few days before drinking lets the gas and flavour develop.
“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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