Why it works: Meat and pepper are a kitchen classic. They rank in the top 19% of all ingredient pairs, and cooks put them together in 8,777 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓
Broth Made Quickly for Invalids
Ingredients
Directions
Prepare
Chop the lean meat into a fine mince.
Soak the minced meat in ½ cup of cold water for 15 minutes.
Cook and strain
Slowly boil the mixture for 30 minutes.
Season with salt and pepper, then strain the broth.
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 + peppertop 19% of all pairsSmell alikelowCooked together8,777 recipes
Shared aroma: 2,4-decadienal (seaweed).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Lean meat
- Supplies the protein and flavour that give the broth its body and taste.
The step that matters
Slowly boil the mixture. Keeping the liquid at a gentle simmer lets the broth stay clear. A hard, rapid boil agitates the fat and proteins, clouding the broth and making it greasy.
“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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