Why it works: Rice and flour are a kitchen classic. They rank in the top 16% of all ingredient pairs, and cooks put them together in 6,611 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
Baking Powder
Ingredients
Directions
Combine all ingredients in a basin and mix well.
Sift the mixture through a sieve several times to remove lumps.
Store in a bottle for future 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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Rice + flourtop 16% of all pairsSmell alikemoderateCooked together6,611 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
- Carbonate of soda
- Reacts with the tartaric acid to release carbon dioxide gas, which makes baked goods rise.
- Tartaric acid
- Provides the acid that reacts with the carbonate of soda to produce gas when moistened.
- Rice flour
- Acts as a dry filler that keeps the powder from clumping and keeps the two reactants separated.
The step that matters
Sifting the mixture several times. Lumps of acid or carbonate that stay in the powder can react unevenly or early, so thorough sifting helps the powder mix evenly and release gas consistently when used.
“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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