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Chili Yinegab

A spicy sandwich made with cayenne pepper sauce, biscuit dough, butter, tongue or ham, and French mustard or anchovy sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Biscuit and mustard match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 121 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Chili Yinegab

Ingredients

Directions

Prepare the pepper vinegar

  1. Chop the cayenne peppers finely and soak them in strong vinegar for two weeks.

  2. Strain the mixture and bottle it.

Make and assemble

  1. Prepare biscuit dough and roll it out to ¾ inch thick.

  2. Bake the biscuits until golden.

  3. Split the biscuits, lightly butter them, and add a slice of tongue or ham.

  4. Spread French mustard or anchovy sauce on the meat before closing the biscuit.

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. Biscuit + mustardtop 4% of all pairs
    Smell alikestrong
    Cooked together121 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Vinegar + mustardtop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

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

  4. Pepper + biscuittop 12% of all pairs
    Smell alikemoderate
    Cooked together841 recipes

    Shared aroma: nonanal (fat, citrus).

  5. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Small ripe cayenne peppers
Provide the heat and pungent flavour that the vinegar draws out and carries.
Strong vinegar
Extracts the peppers' heat and flavour during soaking and acts as a preserving liquid.
Biscuit dough
Forms the bread that holds the filling, rising and browning in the oven to a golden crust.
Butter
Adds richness and moisture to the split biscuit and softens its crumb.
Tongue or ham
Supplies the savoury, meaty filling of the sandwich.

The step that matters

Soak the peppers for two weeks. Vinegar slowly pulls heat and flavour out of finely chopped peppers. Shortening the soak leaves the infusion weak and under-flavoured, so the full two weeks matters.

“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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