Why it works: Horse and chestnut work together. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8 recipes. Both carry decanal, which smells soap, orange peel. The science ↓
Best Method of Making Flour From Horse Chestnuts
60 pounds of flourIngredients
Directions
Grind the horse chestnuts.
Mix the ground nuts with 1-2% carbonate of soda, using 1 pound of carbonate of soda for every 100 pounds of horse chestnuts.
Wash the mixture until it is perfectly white.
This will yield 60 pounds of flour suitable for bread.
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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Horse + chestnuttop 19% of all pairsSmell alikemoderateCooked together8 recipes
Shared aroma: decanal (soap, orange peel).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Horse chestnuts
- Starchy base that becomes the flour once ground and washed.
- Carbonate of soda
- Alkali that helps wash bitter compounds out of the ground nuts.
The step that matters
Wash the mixture until it is perfectly white. Washing removes the bitter tannins and alkali left in the nut meal. Stopping early leaves a bitter, discoloured flour that tastes unpleasant in bread.
“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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