1 cup oil, vegetable
1/2 cup annatto seeds
Directions
Heat the oil in a small saucepan, add the seeds and cook over low
heat for about 5 minutes, stirring from time to time, until a rich
orange color is obtained. Cool, strain and store in a covered jar in
the refrigerator. It will keep for several months.
If the seeds are cooked too long, the orange color will change to a
golden color and much of the flavor is lost. Very stale seeds will
give off all their color in one minute of cooking. Watch the saucepan
carefully and remove it from the heat immediately the color begins to
lighten.
Servings: 1 cup
Aceite O Manteca De Achiote (Annato Oil Or La Recipe brought to you by Recipe Ideas
Categories: Vegetable
The History of Recipes
It is possible to trace the history of `recipes` way back into distant history, in truth as far back into history as the early Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these ancient cook books were just very simple pictorial, hieroglyphic or cunieform instructions for meal preparation.
The truth of the matter is, the most ancient recipe found, according to food historians is a collection of clay tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated. Later on, in The time of the roman empire 25BC a roman called Apicius assembled a number of documents which described recipes enjoyed by the Romans. In his scrolls, he tells us how the meals of wealthy Romans were separated into starters, entrees and afters, something we still use today. Aspicius also tells us how the Roman chefs made use of many different herbs, including some that we all recognise for example basil, mint and parsley. Later, there were two interesting recipe books dating from the 14th Century ; a book entitled `Forme of Cury`, and another titled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the curry that is familiar to us all today, but rather recipes for the types of food enjoyed by the upper classes of the period. Later, in the fifteenth century, knights returning from the crusades brought back many new spices and herbs from the East, such as parsley and basil. The introduction of these new herbs and spices was responsible for a surge in manuscripts on cooking, most of which still exist in private collections. The arrival of television brings us celebrity chefs and the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing us all to search through massive numbers of recipes like those on the site you are now reading. |
We hope you enjoy this Aceite O Manteca De Achiote (Annato Oil Or La recipe.
