TASTE, TVFN
Directions
* Cellophane noodles: Aka bean thread; mung bean flower noodles. Soak
in hot water first before using, but not before frying. Do not boil.
Good in soups and stir-fries. * Rice flour noodles: Aka Mai fun (like
angel hair pasta). Good for stir-frying. * Chow fun: lg noodles; toss
with vegetables and meat. Dried noodles: Aka Rice sticks. Don't boil
before using. Thin- soak in warm water to soften; thick- cover with
boiling water, let stand to soften. In hot oil these are the noodles
that will puff up. Wheat Noodles: Fresh-- Cantonese style, aka
regular mein or lo mein noodles (will say so on pkg), can be thick or
thin. Cook to taste, 4 mins or so in boiling water to soften. Do not
cook Chinese noodles al dente; they must be soft. Typed by Sherilyn
Schamber
Servings: 1 good idea
All About Chinese Noodles Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese
The History of Recipes
We can track the history of written recipes back into ancient history, at least as far as ancient Egypt, and potentially, even further back. Interesting though that maybe, in the main part, these old cookbooks were just very simple pictorial recipes for food preparation.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are a few ancient 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 those who drank it feel wonderful. Progressing into Roman times around 25BC a man called Apicius created a number of scripts describing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals of wealthy Romans were separated into hors d`oeuvres, main meal and dessert, a style of dining still practiced today. Additionally, he recounts how the ancient Romans used a wide range of aromatic flavors, including a few that will be familiar to modern chefs such as basil, rue and dill. Later on, we have a couple of interesting books which date from the fourteenth century : one book published under the title `Forme of Cury`, and another called `Curye on Inglish`. Although the titles sound familiar, these books are unconnected to the indian food that is popular today, but instead descriptions of the types of meals on the menues of the upper classes of the period. Later on in the 1400s, knights returning from the crusades brought back many spices and herbs from the holy land, including spices like coriander, parsley, basil and rosemary. The introduction of these new herbs and spices caused an eruption in recipe publications, many of which are kept safe in private collections. For the next few years, the rich families of the West competed with each other to serve up the most exotic meals, and consequentially the best chefs and their collection of recipes were greatly in demand. Even so, it wasn`t until the 19th century that haute cuisine and recipe collections became popular. Mrs Beeton in the UK, and the equally well-known Fannie Farmer in the USA, devoted their lives to assembling, trying out, and publishing popular recipes of the day. By the advent of the twentieth century, cooking publications were in high demand, mostly due to better eduction, people having increased spare time and being a little richer. The introduction of the TV brings us cooking programs and the recipe books that accompanied them. Which brings us neatly to the present day and the internet revolution, permitting everyone to access thousands of recipes just like those on sites such as this. |
We hope you enjoy this All About Chinese Noodles recipe.
