Why it works: Almond and sugar are a kitchen classic. They rank in the top 18% of all ingredient pairs, and cooks put them together in 15,679 recipes. Both carry 1-penten-3-one, which smells fish, pungent. The science ↓
Syrop D'orgeat
Ingredients
Directions
Make the almond milk
Blanch and pound the sweet and bitter almonds with some water.
Squeeze the mixture through a cloth to extract the almond milk.
Make the syrup
Make a thin syrup by boiling sugar with water.
Once the syrup boils, add the almond milk and let it boil together.
Allow the mixture to cool, then bottle it for use.
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 + sugartop 18% of all pairsSmell alikemoderateCooked together15,679 recipes
Shared aroma: 1-penten-3-one (fish, pungent).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Sweet almonds
- Provide the main almond milk, giving the syrup its flavor and body.
- Sugar
- Sweetens the syrup and helps it keep once bottled.
The step that matters
Letting the almond milk boil with the syrup. Boiling the almond milk into the syrup helps the mixture thicken and cook through, and it reduces the risk of spoilage once bottled. Stir to keep the proteins from scorching on the bottom of the pan.
“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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