Why it works: Meat and sugar are a kitchen classic. They rank in the top 34% of all ingredient pairs, and cooks put them together in 2,866 recipes. Both carry guaiacol, which smells smoky, sweet. The science ↓
Bone Stock
Ingredients
Directions
Place the bones, water, and sugar in a large pot.
Simmer for 12 hours.
Strain the stock before using.
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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Meat + sugartop 34% of all pairsSmell alikelowCooked together2,866 recipes
Shared aroma: guaiacol (smoky, sweet).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Fresh meat bones
- Release gelatin, collagen, and flavor into the water, giving the broth body and savoriness.
- Sugar
- Adds a small amount of sweetness that rounds out the savory broth flavor.
The step that matters
Simmer gently over a long period. Keeping the liquid at a gentle simmer, not a rolling boil, extracts collagen and flavor slowly while keeping the broth clear. Boiling vigorously emulsifies fat into the liquid and clouds it.
“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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