Why it works: Oats and butter are a kitchen classic. They rank in the top 12% of all ingredient pairs, and cooks put them together in 2,939 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓
Quaker Oats Soup
Ingredients
Directions
Melt the butter in a pot.
Stir the oats into the melted butter until well mixed.
Add the water, vegetable stock, and salt.
Boil until well done and serve.
Optionally, add any kind of fruit juice to the soup.
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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Oats + buttertop 12% of all pairsSmell alikemoderateCooked together2,939 recipes
Shared aroma: ethyl octanoate (fruity, wine).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Quaker oats
- Thickens the broth and gives the soup its body as they cook.
- Butter
- Coats the oats and adds richness and fat to the soup.
- Water
- Forms the liquid base that the oats hydrate and soften in.
The step that matters
Boil until well done. Oats need sustained cooking in liquid to fully hydrate and soften; stopping early leaves the soup starchy and grainy.
“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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