Why it works: Beef and tea work together. They rank in the top 13% of all ingredient pairs, and cooks put them together in 417 recipes. Both carry 2-methyl-3-(methyldithio)furan, which smells thiamin, meat. The science ↓
Beef-tea Jelly
Ingredients
Directions
Make the jelly
Make ½ pint of good beef tea and strain it into a bowl.
Dissolve the gelatine in 2 tablespoons of water in a saucepan.
Strain the dissolved gelatine into the beef tea and season to taste.
Pour the mixture into small molds or ramekin dishes.
Set and serve
Once firm, dip the molds in warm water to release the jelly.
Alternatively, serve the jelly in the ramekin dishes.
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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Beef + teatop 13% of all pairsSmell alikemoderateCooked together417 recipes
Shared aroma: 2-methyl-3-(methyldithio)furan (thiamin, meat).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Beef tea
- Forms the flavoured liquid base that the jelly sets from.
- Gelatine
- Sets the liquid into a firm jelly as it cools.
The step that matters
Strain the dissolved gelatine into the beef tea. Gelatine must be fully dissolved before it is mixed in, or lumps and grainy patches will remain. Seasoning should be adjusted after combining so the flavour is even throughout the jelly.
“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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