Why it works: Flour and veal are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,886 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Broths, Gravies, and Soups
Ingredients
Directions
Make the broth
Put the broth on the fire and bring it to a boil.
Skim the broth clean and let it simmer for 30 minutes.
Finish the curry
Mix the curry powder and flour with a little cold water and the salt.
Add this mixture to the broth and simmer gently until the veal is tender.
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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Flour + vealtop 28% of all pairsSmell alikelowCooked together5,886 recipes
Shared aroma: isobutyraldehyde (malty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Curry powder
- Gives the broth its characteristic spiced flavour and aroma.
- Flour
- Thickens the broth as it simmers, giving it body.
- Veal
- Provides the meat that becomes tender during the long simmer.
The step that matters
Adding the curry and flour mixture to the broth. Flour mixed with cold water first, then added to hot liquid, helps it disperse evenly without lumps. Simmering gently rather than boiling keeps the meat tender and the thickened broth smooth.
“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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