Why it works: Veal and beef are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 3,784 recipes. Both carry 2,6-nonadienal, which smells cucumber, green. The science ↓
Stock for White Soup
Ingredients
Directions
Place the washed veal or neck in a clean soup pot or a large stout iron saucepan.
Add the sliced ham or smoked beef on top.
Pour in the cold water according to your desired richness.
Bring to a boil, then reduce heat and simmer to develop flavor.
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.
-
Veal + beeftop 11% of all pairsSmell alikemoderateCooked together3,784 recipes
Shared aroma: 2,6-nonadienal (cucumber, green).
-
Ham + beeftop 15% of all pairsSmell alikemoderateCooked together1,729 recipes
Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).
-
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 or neck
- Gives the stock body and savory depth as its collagen and bones release flavor during simmering.
- Lean ham
- Adds savory, meaty flavor to the stock.
- Jewish smoked beef
- Adds smoky, savory flavor to the stock.
- Cold water
- Forms the liquid that extracts flavor from the meat; the amount sets how rich the stock is.
The step that matters
Bring to a boil, then reduce heat and simmer. Starting in cold water and then simmering gently lets flavor and gelatin come out slowly. A hard, rolling boil makes the stock cloudy and greasy.
“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.
You might also like
Beef Tea69 recipes
Raw Beef Tea23 recipes
Vegetable Soup350 recipes
Raspberry Vinegar214 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.