Why it works: Sugar and vanilla are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 35,032 recipes. Both carry beta-damascenone, which smells apple, rose. The science ↓
Plasmon Cream
Ingredients
Directions
Put 2 to 3 tablespoons of Plasmon Stock into a large cup or 1-pound jar.
Whisk briskly for a few minutes until a thick cream forms.
Add sifted sugar and vanilla or other flavoring to taste, then whisk quickly again for half a minute.
Serve with tea, coffee, cocoa, stewed fruits, or enjoy alone.
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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Sugar + vanillatop 8% of all pairsSmell alikelowCooked together35,032 recipes
Shared aroma: beta-damascenone (apple, rose).
Sugar and vanilla barely smell alike, yet cooks put them together in 35,032 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
- Plasmon stock
- Whisked vigorously, its proteins trap air and thicken into a cream.
The step that matters
Whisk briskly until a thick cream forms. Whisking incorporates air and the dissolved proteins set around those bubbles, so the mixture thickens into a cream. Under-whisking leaves it thin and runny.
“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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