Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Steawbekey Ice
Ingredients
Directions
Prepare the juice
Crush the strawberries with the sugar.
Let them stand for at least an hour.
Strain the mixture through a cloth, pressing out all the juice.
Add an equal measure of water to the juice.
Freeze
When the mixture is half frozen, fold in the whisked egg whites.
Freeze until solid.
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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Sugar + eggtop 21% of all pairsSmell alikemoderateCooked together122,807 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Strawberries
- Provide the main flavour and juice that forms the body of the ice.
- Sugar
- Sweetens the ice and softens the texture by lowering the freezing point.
- Egg whites
- Whisked in at the half-frozen stage to add lightness and a smoother, airier texture.
The step that matters
Folding in the egg whites when half frozen. If the mixture is fully frozen, the whites cannot blend in evenly, leaving lumps. If it is still liquid, the whites deflate and the ice stays dense and watery.
“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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