Why it works: Beef and egg are a kitchen classic. They rank in the top 31% of all ingredient pairs, and cooks put them together in 8,305 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓
Stock for Soup
Ingredients
Directions
Make the stock
Boil the whole carcass for 4-5 hours.
Add carcasses of poultry and game to the stock-pot.
If needed, add shin of beef to enhance flavor.
Boil with water and strain for daily soup supply.
Clarify and finish
Strain the liquor and remove all fat.
For clear soup, clarify with white of egg or small pieces of raw beef.
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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Beef + eggtop 31% of all pairsSmell alikemoderateCooked together8,305 recipes
Shared aroma: 2-nonenal (fatty, green).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Poultry or game carcass
- Provides bones and connective tissue that release flavor and body into the stock as they simmer.
- Shin of beef
- Adds rich beefy flavor and gelatin from its connective tissue, giving the stock more body.
- White of egg
- Collects suspended particles as it cooks, helping produce a clearer soup.
The step that matters
Removing fat after straining. Fat floats on the hot liquid and makes the stock greasy and cloudy if left in. Chilling the stock lets fat solidify on top so it can be lifted off cleanly.
“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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