Why it works: Butter and flour are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 124,287 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓
French Batter
Ingredients
Directions
Make the batter
Cut the butter into small bits and pour the boiling water over it until dissolved.
Add the cold water, ensuring the mixture is not too warm.
Gradually mix in the flour until smooth.
If the batter is too thick, add a little more water to reach the proper consistency.
Finish and use
Just before using, stir in the beaten egg whites.
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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Butter + flourtop 12% of all pairsSmell alikelowCooked together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + eggtop 15% of all pairsSmell alikelowCooked together106,462 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Butter + meattop 16% of all pairsSmell alikemoderateCooked together7,594 recipes
Shared aroma: guaiacol (smoky, sweet).
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Butter + eggtop 17% of all pairsSmell alikemoderateCooked together118,967 recipes
Shared aroma: decanal (soap, orange peel).
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Meat + eggtop 22% of all pairsSmell alikemoderateCooked together6,432 recipes
Shared aroma: 2,4-decadienal (seaweed).
Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Butter
- Adds richness and tenderness, and helps keep the batter moist and soft.
- Flour
- Provides the structure that holds the batter together and lets it coat food evenly.
- Eggs
- Whites beaten to a froth add air, which lightens the batter and helps it puff when cooked.
The step that matters
Stir in the beaten egg whites just before using. Beaten whites are full of trapped air, and that air slowly escapes as the batter stands. Folding them in at the last moment keeps the batter light and helps it puff in the hot fat or oven.
“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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