1/2 cup white sesame seed
1/4 tsp salt, optional
Directions
Salt substitute to sprinkle on vegetables, stews.
In a heavy skillet or wok, grandually heat the sesame
seed over low heat until golden and puffy. Shake the
pan frequently to toast evenly. Remove from heat then
the sesame begins to turn light brown and you can
smell it. Stir in the salt, if using. Cool mixture.
Grind in a blender or mortar. Store in tightly
covered jar.
1 tsp, 17 calories, 1/2 fat exchange carbohydrate &
protein & fiber negligible, fat 1.5 grams 14 mg
potassium, 18 mg sodium, 0 cholesterol
Source: Diabetic Cooking from Around the World by
Vilma L. Chantiles 1989 ISBN 0-06-016057-8 Shared but
not tested by Elizabeth Rodier Nov 93
Servings: 1 servings
Korean Sesame Salt Recipe brought to you by Recipe Ideas
Categories: Diabetic; Korean
The History of Recipes
It is actually possible to trace the history of recipes back into distant history, in truth as far back as ancient Egypt, and maybe further still. Interesting though that is, sadly, these ancient cook books were just primitive pictorial recipes for meal preparation.
In fact, the most ancient recipe discovered so far, according to experts in ancient history is a collection of tablets in the Sumerian language which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel `blissful`. Later, we have some interesting books which were published in the 1300s : a book entitled `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these are nothing to do with the indian food that is popular today, but rather accounts of the types of food served to the rich and wealthy people of that period. Later on in the 1400s, knights returning from the crusades brought us a variety of foods and herbs from Arab cuisine, including spices such as basil and rosemary. These new foods and tastes caused a surge in recipe manuscripts, many of which still exist in private cookery archives. For the centuries that followed, the rich families of Europe strove to offer the most extravagent meals, and because of this chefs and their collection of recipes increased in prestige. However, it wasn`t until the 1800s that fine cookery and recipe collections really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, dedicated years of their lives to assembling, verifying, and writing down recipes to help cooks of their time. By the time we get to the 20th century, cooking publications are greatly in demand mostly as a result of higher levels of literacy, more spare time and a general increase in wealth. The arrival of television brought us TV chefs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing everybody to search through massive numbers of recipes just like those on this web site. |
We hope you enjoy this Korean Sesame Salt recipe.
