FOR BEEF, LAMB, PORK
4 large garlic cloves, crushed
2 tsp fresh grated ginger root
2 tbsp sugar
2 tbsp peanut oil
2 scallions, chopped
1/2 tsp crushed,dried hot red pepper
2 tbsp toasted white sesame seeds
6 tbsp soy sauce
Directions
Combine all ingredients in a bowl. Makes about 1-1/2
cups.
Servings: 1 servings
Korean Sesame & Ginger Marinade Recipe brought to you by Recipe Ideas
Categories: Korean; Sauce
The History of Recipes
We can track the history of `recipes` back into history, in fact as far back into recorded history as pharonic Egypt, and possibly even further than that. In practice though, generally, these ancient cookbooks were just very simple pictorial, hieroglyphic or cunieform recipes for preparing meals.
In fact, the most ancient recipe discovered, according to Professor Solomon Katz, is a collection of ancient tablets in Sumerian which describe 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 wonderful and blissful. Later on, in Roman times around 25BC a man called Apicius compiled a few scripts showing how to cook the recipes prepared by his fellow Romans. He recounts how the roman meals were separated into appetizers, main meal and desserts, something that is very familiar to us today. This early Roman chef describes how the cooks of Roman times were skilled in the use of a wide range of herbs and spices, including a few that are still present in modern kitchens for example bay, mint and dill. Later on, there are a couple of books which were published in the 14th Century - one book entitled `Forme of Cury`, and another named `Curye on Inglish`. Don`t be fooled by the titles though, these two books are unconnected to the indian curry that appears on menues today, but rather descriptions of the types of food prepared by the cooks of the rich and powerful of the period. Later on in the 1400s, knights returning from the crusades brought us many new foods and spices from the holy lands, such as coriander, basil and rosemary. These new culinary innovations created an eruption in books on cooking, some of which still exist in academic collections. For the next few years, the wealthy families of Wesstern Europe strove to serve the most extravagent meals, and consequentially cooks and their recipes were greatly in demand. Notwithstanding that, it was during the 19th century that fine cooking and recipe publications really came of age. The Famous Mrs Beeton in the UK, and Fannie Farmer in the US, spent years to assembling, verifying, and recording recipes of the day. When we get to the 20th century, cook books are in great demand, as a result of better eduction, leisure time and a general increase in wealth. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everyone to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Korean Sesame & Ginger Marinade recipe.
