3 tbsp brown sugar
1 1/2 tsp paprika
1 tsp salt
3/4 tsp monosodium glutamate
3/4 tsp ground tumeric
1/4 tsp celery seed
1/4 tsp dry mustard
Directions
Combine ingredients and use for marinade for spare ribs and pork.
Servings: 1 servings
Chinese Dry Marinade Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Sauce
The History of Recipes
Written cooking instructions as a concept can be observed back into ancient history, in truth as far back as the early Egyptians, and potentially, even further back. Interesting though that is, sadly, these ancient records were just basic pictorial instructions for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to historians are some stone tablets in Sumerian describing the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. As we move into The time of the roman empire around 25BC a man called Apicius created some scripts which described recipes cooked by his fellow Romans. He recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and afters, something that is very familiar to us today. He also recounts how the early Romans used many spices, including a few you will know such as thyme, rue and parsley. Moving our culinary historical trip onwards, we have two books dating from the fourteenth century ; one book titled `Forme of Cury`, and another titled `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the curry that appears on menues today, but instead recipes for the types of meals prepared by the cooks of the upper classes. In the 15th century, knights returning from the crusades brought back many new foods, spices and herbs from the holy land, including spices like basil and coriander. These new foods and tastes caused a surge in manuscripts on food, some of which are kept safe in private collections. Over the next few hundred years, the upper-class families of Europe tried to offer the most exotic banquets, and consequentially the best chefs and their recipe collections were much in demand. However, it wasn`t until the 1800s that formal cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted their lives to collating, testing, and writing down recipes for their fellow cooks to enjoy. When we get to the 1900s, cooking books are starting to become popular due to better eduction, people having increased leisure time and having more money. The arrival of TV brings us celebrity TV chefs and the accompanying recipe books. And that pretty much brings us to the present day and the invention of the internet, permitting everybody to access thousands of recipes like the ones you can find on this recipe site. |
We hope you enjoy this Chinese Dry Marinade recipe.
