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Feesh Poek Pot-pie

A pot pie made with a sparerib, thickened gravy, and a butter crust.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Flour and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Feesh Poek Pot-pie

Ingredients

Directions

Cook the sparerib

  1. Boil the sparerib after removing all fat and cracking the bones until tender.

  2. Skim off the scum as it rises, then season with salt and pepper.

  3. Thicken the gravy with a little flour half an hour before serving.

Assemble and cook

  1. In another kettle, remove all bones and most of the gravy, leaving enough to cover the pot half an inch above the rim.

  2. Place the crust in the kettle, cover tightly, and boil steadily for 45 minutes.

Make the crust

  1. To prepare the crust, work a small amount of butter into a light dough, roll it out thin, and cut it into small square cakes.

  2. Lay the cakes on a board until very light, ensuring no steam escapes while cooking.

Recipe from a historical cookbook (Internet Archive).

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.

  1. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  2. Pepper + flourtop 19% of all pairs
    Smell alikemoderate
    Cooked together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + buttertop 21% of all pairs
    Smell alikemoderate
    Cooked together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Sparerib
Supplies the meat and the rich, flavorful gravy the whole dish is built on.
Flour
Thickens the gravy as its starch swells in the hot liquid.
Butter
Adds fat that keeps the light dough tender and rich.

The step that matters

Keeping the kettle tightly covered while the crust boils. The crust cooks largely in trapped steam. If steam escapes, the temperature inside drops and the cakes can cook unevenly or turn heavy.

“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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