Why it works: Almond and meat work together. They rank in the top 17% of all ingredient pairs, and cooks put them together in 486 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Almonds Blanched
Ingredients
Directions
Place the almond meats in a dish.
Pour boiling water over the almonds.
Once cool, remove the skins from the almonds.
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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Almond + meattop 17% of all pairsSmell alikemoderateCooked together486 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Almond meats
- The main ingredient; blanching loosens their skins so they can be removed.
- Boiling water
- Heat loosens the thin skins of the almonds so they slip off easily.
The step that matters
Pouring the boiling water over the almonds. The water must be fully boiling and cover the almonds so the heat loosens the skins evenly. Water that is not hot enough will leave the skins stuck, and the almonds may need a longer soak to come clean.
“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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