Ingredients
1/2 cup soy sauce or dry white wine
1/4 cup honey
2 each green onions, chopped
2 tbsp sesame oil
1 tbsp grated ginger root
1/4 tsp garlic powder
Directions
COMBINE INGREDIENTS AND MIX THOROUGHLY. MARINATE FISH,
MEAT, OR POULTRY FOR 1 HOUR OR MORE BEFORE COOKING.
MAKES 1 1/3 CUPS. PREP TIME 15 MINUTES.
Servings: 1 servings
Korean Honey Marinade Recipe brought to you by Recipe Ideas
Categories: Korean; Sauce
The History of Recipes
Experts have tracked the existance of recipes far back into history, in fact as far back into recorded history as early Egypt, and possibly even further. Interesting though that maybe, mostly, these ancient cookbooks were just primitive hieroglyphic or cunieform recipes for preparing meals.
In an interesting twist, the most ancient recipe in existence, according to Professor Solomon Katz, are some ancient tablets in ancient Sumerian which describe 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 exhilarated. Much later, in Roman times a roman called Apicius wrote a collection of documents which described recipes cooked by his fellow Romans. In his publication, he describes how the meals were separated into appetizers, entrees and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. He also informs us how the Romans were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens like basil, mint and dill. Continuing our culinary historical journey, we find two books published in the fourteenth century : one book titled `Forme of Cury`, and another entitled `Curye on Inglish`. Amusingly, these two books are nothing to do with the indian food that is served today, but rather descriptions of the types of meals enjoyed by the upper classes of those days. Later on, in the 15th century, people returning from the crusades brought back many new foods and spices from Arab countries, including spices like basil and rosemary. These new spices and herbs created a surge in recipe publications, some of which are now in academic collections. Over the succeeding few hundred years, the powerful and wealthy tried to offer the most extravagent banquests, and as a consequence, the best chefs and their collection of recipes were highly sought after. Even so, it was during the 1800s that haute cuisine and recipe publications became really popular. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to collating, trying out, and recording recipes to help cooks of their time. When we get to the twentieth century, cook books were starting to become popular as a result of more people being able to read, people having increased free time and being a little richer. |
We hope you enjoy this Korean Honey Marinade recipe.
