Why it works: Butter and bread are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓
Croutons for Soup, &C.
Ingredients
Directions
Prepare
Cut the gomo bread into 1-inch thick slices and stamp out rounds.
Melt the butter in a pan and pour off the top into a frying pan.
Fry and serve
Heat the butter until it is light brown.
Add the bread rounds and fry until golden.
Drain on soft paper and serve.
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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Butter + breadtop 7% of all pairsSmell alikemoderateCooked together27,232 recipes
Shared aroma: delta-decalactone (sweet, creamy).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds fat and flavour, and browns as its milk solids toast, giving a nutty aroma.
- Gomo bread
- Forms the crisp, golden base that soaks up the butter as it fries.
The step that matters
Heat the butter until it is light brown. Butter's milk solids toast quickly once the water has cooked off. Stop at light brown, because darker butter turns bitter and can scorch the bread.
“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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