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Plasmon Meat Stock for Soups and Sauces

A stock made from meat, bones, vegetables, and Plasmon powder, simmered for 2–3 hours.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 14,555 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Plasmon Meat Stock for Soups and Sauces

Ingredients

Directions

Make the stock

  1. In a pot, combine meat and bones with water and bring to a boil.

  2. Remove any scum that forms on the surface.

  3. Add the soup vegetables, salt, and peppercorns, and bay leaf.

  4. Reduce heat and simmer gently for 2 to 3 hours.

  5. Strain the stock and discard solids.

Finish the stock

  1. In a separate bowl, mix Plasmon powder with tepid water and stir over heat until it boils.

  2. Add the Plasmon mixture to the stock once it boils.

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. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Meat + carrottop 19% of all pairs
    Smell alikelow
    Cooked together1,905 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  3. Meat + peppertop 19% of all pairs
    Smell alikelow
    Cooked together8,777 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

Meat and bones
Release gelatin, collagen and flavour into the water during long simmering.
Soup vegetables
Add sweetness and aromatic depth to the stock.
Plasmon powder
Adds protein and body, thickening the stock slightly as it boils.

The step that matters

Removing the scum. Scum is coagulated protein and impurities rising from the meat as it heats. Skimming it early keeps the stock clear and free of bitter, muddy flavours.

Swap the carrot

How well each one fits the dish's main ingredients (meat, pepper):

  1. Capsicumfits better
  2. Mustardfits about as well
  3. Carrotthe original
  4. Potatofits about as well

Fit is the average pairing score against meat, pepper. Candidates are from the same food group and used in at least 100 recipes.

“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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