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
It is possible to follow the history of `recipes` back into history, certainly as far as the ancient Egyptians, and potentially, even further back. Interesting though that is, in the main part, these early cook books were just very simple pictorial, hieroglyphic or cunieform instructions for preparing meals.
In fact, the oldest recipe discovered so far, according to food historians are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated and blissful. Later on, in The time of the romans around 25BC a man called Apicius compiled a few scripts detailing recipes prepared by wealthy roman citizens. In his scrolls, he recounts how the meals were divided into hors d`oeuvres, main meal and afters, a style of dining still practiced today. Additionally, he describes how the ancient Romans made use of a wide range of herbs and spices, including a few that will be familiar to modern chefs such as bay, rue and parsley. Later, there are a couple of cookery books which date from the fourteenth century ; a book published under the title `Forme of Cury`, and another named `Curye on Inglish`. The titles are somewhat misleading tho`, these books have no connection with the spicy food that is popular today, but instead accounts of the types of food prepared for the rich people of the time. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from Arab cuisine, including spices like parsley and basil. These new foods and tastes caused an explosion in cookery books, many of which are kept safe in private cookery archives. By the time we get to the 20th century, recipe publications are highly popular mostly due to higher levels of literacy, people having increased leisure time and having more money to spend. The arrival of television brought us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the invention of computers and the internet, permitting everyone to search through massive numbers of recipes just like those on our web site. |
We hope you enjoy this All About Chinese Noodles recipe.
