Why it works: Flour and meat are a kitchen classic. They rank in the top 28% of all ingredient pairs, and cooks put them together in 5,529 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Pudding Paste
Ingredients
Directions
Prepare
Chop the kidney suet very fine, removing any skin.
Mix the suet with the flour and both types of salt.
Add sufficient water to form a very firm paste.
Use
Roll out the paste to a thickness of ¼ inch when ready to use.
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 + meattop 28% of all pairsSmell alikelowCooked together5,529 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
- Kidney suet
- Provides fat that keeps the paste tender and rich as it cooks.
- All-purpose flour
- Forms the structure of the paste, giving it body to hold its shape.
The step that matters
Add sufficient water to form a very firm paste. Too much water makes the paste sticky and hard to roll, while too little leaves it crumbly. A firm, well-bound dough holds together when rolled and keeps its shape during cooking.
“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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