1/2 lb flank steak
1 tsp salt
2 tsp sherry
4 tsp honey
3 tbsp sugar
1 tbsp catsup
1 tbsp hoisin sauce
1 tbsp oyster sauce
1 tbsp light soy sauce
1 tbsp dark soy sauce
1 pinch salt peter*
Directions
*(Note from Karen. I'd leave this out.) PREPARATION: Partially freeze
meat first, then thinly slice beef Marinate in rest of ingredients
for at least 1 day. COOKING: Bake single layer at 250 degrees for
45-55 minutes. DO AHEAD NOTES: Make ahead and serve later. COMMENTS:
Chinese Beef Jerky is a favorite snack in China. The flavor is a bit
on the sweet side compared to its western counterpart and definitely
not spicy. You can purchase ready made jerkies in Chinatown. However,
in case there is not one near you, here's a home made recipe Ms. Yee
enjoys sharing. Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM
by Karen Adler FNGP13B.
Servings: 1 servings
Beef Jerky (Gnow Yoke Gone) Recipe brought to you by Recipe Ideas
Categories: Beef; Jerky; Meat
The History of Recipes
We can follow the history of written recipes back into antiquity, in fact as far as ancient Egypt, and potentially, even further back. However, these, ancient records were just primitive pictorial recipes for food preparation.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, are a few clay tablets in ancient Sumerian 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 making anyone who drank it feel exhilarated. Later on, in The time of the romans around 25BC a man called Apicius compiled a collection of scripts showing how to cook the recipes prepared by wealthy roman citizens. In his works, Apicius tells us how the meals of wealthy Romans were separated into hors d`oeuvres, main course and dessert, something we still use today. Aspicius also informs us how the early Romans used many different spices and herbs, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Later on in the 1400s, the Crusaders brought back many new foods and herbs from the holy lands, including spices like parsley and basil. The introduction of these new foods and spices created an increase in recipe manuscripts, most of which are now in private collections. For the centuries that followed, the wealthy families of the West strove to lay on the most exotic meals, and consequentially the best chefs and their recipe collections were highly sought after. Nevertheless, it wasn`t until the nineteenth century that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated their lives to collating, testing, and publishing recipes for their fellow cooks to enjoy. By the time we get to the 20th century, cooking books were starting to become popular mostly as a result of better eduction, people having increased leisure time and being a little richer. |
We hope you enjoy this Beef Jerky (Gnow Yoke Gone) recipe.
