Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓
Invalid Soup
Ingredients
Directions
Boil the tapioca in a little water until clear.
Strain the tapioca and add it to the warm beef tea.
Add the egg yolks and cook slightly.
Season to taste and serve.
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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Beef + teatop 13% of all pairsSmell alikemoderateCooked together417 recipes
Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-nonenal (fatty, green).
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Tea + eggtop 31% of all pairsSmell alikelowCooked together821 recipes
Shared aroma: (e)-2-octenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tapioca or sago
- Thickens the broth as its starch swells and turns clear when cooked.
- Egg yolks
- Enrich the soup and thicken it gently when lightly cooked.
- Beef tea
- Provides the main savoury liquid and beefy flavour of the soup.
The step that matters
Cook the egg yolks slightly. Egg yolks thicken and enrich the soup as they warm, but if the soup is too hot they can scramble and curdle. Keep the heat gentle and stir while adding them.
“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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