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 ↓
Peptonised Beef-tea Jelly
Ingredients
Directions
Prepare
Prepare the peptonised beef tea as directed in the previous recipe.
Bring the beef tea to a boil and strain it into a basin.
Set and serve
While the beef tea is still very hot, add the gelatine and stir for a few minutes until dissolved.
Pour the mixture into a small mould or dariole mould that has been rinsed with cold water.
Once firm, dip the mould in warm water for a moment and turn it out.
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).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Peptonised beef tea
- Forms the liquid base and provides the flavour of the jelly.
- Gelatine
- Sets the liquid into a firm jelly once it cools.
The step that matters
Dissolving the gelatine in hot beef tea. The gelatine must fully dissolve while the liquid is very hot, or it will not set evenly. Once the mixture cools and firms, the gelatine network holds the liquid in place, so any undissolved granules can leave a grainy or weak jelly.
“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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