Why it works: Milk and sherry are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 1,479 recipes. Both carry 2,3,5-trimethylpyrazine, which smells cocoa, roasted. The science ↓
Wine Whey
Ingredients
Directions
Heat the milk in a saucepan until it reaches boiling point.
Pour in the sherry and stir well.
Once the curd separates, remove the saucepan from the heat.
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.
Photo for illustrative purposes only · Contact us to use it
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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Milk + sherrytop 14% of all pairsSmell alikemoderateCooked together1,479 recipes
Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Provides the protein and fat that form the curd as it splits.
- Sherry
- Its acidity causes the milk proteins to curdle and separate from the whey.
The step that matters
Removing the pan once the curd separates. Heating after the curd has formed keeps the proteins cooking and can toughen them, making the curds rubbery and the whey cloudy. Taking the pan off the heat as soon as separation is visible keeps the curds soft and the whey clear.
“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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