Why it works: Veal and ham are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 3,264 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Stock for White Soup
Ingredients
Directions
Prepare
Thoroughly wash the veal and cut it into one or two pieces.
Place the veal in a clean soup pot or a large stout iron saucepan.
Add the slices of lean ham to the pot.
Simmer
Cover with water and bring to a boil.
Reduce heat and simmer.
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.
Photo for illustrative purposes only · Contact us to use it
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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Veal + hamtop 15% of all pairsSmell alikelowCooked together3,264 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Veal knuckle
- Gives body and gelatin to the stock as it simmers slowly.
- Lean ham
- Adds savory, meaty flavor to the stock.
“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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