Why it works: Wine and vinegar are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 3,493 recipes. Both carry sotolon, which smells curry, maple. The science ↓
Vinegar in Balls
Ingredients
Directions
Prepare
Dry the bramble-berries and beat them to a powder.
Form the powder into balls the size of nuts using the vinegar.
Dry the balls thoroughly and store them in boxes.
Use
To use, dissolve a ball in some wine or a little stale beer to create strong vinegar.
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.
-
Wine + vinegartop 12% of all pairsSmell alikemoderateCooked together3,493 recipes
Shared aroma: sotolon (curry, maple).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Bramble-berries
- Provide the flavour and body that the powder carries into the finished vinegar.
- Strong white-wine vinegar
- Binds the berry powder into firm balls that can be dried and stored.
The step that matters
Dry the balls thoroughly. Moisture left in the balls can let them spoil or mould during storage, so they must be completely dry before being packed into boxes.
“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.
You might also like
Raspberry Vinegar214 recipes
Wine Whey111 recipes
Raisin Wine64 recipes
Egg Wine58 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.