Why it works: Flour and cream are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 30,481 recipes. Both carry acetaldehyde, which smells pungent, ethereal. The science ↓
Prepared Flour
Ingredients
Directions
Sift the flour, cream of tartar, and carbonate of soda together through a sieve three times. Ensure accurate measurements to avoid loss in quality.
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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Flour + creamtop 20% of all pairsSmell alikemoderateCooked together30,481 recipes
Shared aroma: acetaldehyde (pungent, ethereal).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Flour
- Forms the structure of the baked goods that the prepared flour will be used in.
- Cream of tartar
- Acts as an acid that reacts with carbonate of soda to help baked goods rise.
- Carbonate of soda
- Provides the alkali that reacts with cream of tartar to produce gas for rising.
The step that matters
Sifting three times. Thorough sifting spreads the carbonate of soda and cream of tartar evenly through the flour, so every batch rises consistently instead of in uneven pockets.
“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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