Modern culinary recipes

Discussion in 'Food and nutrition' started by [email protected], Apr 21, 2006.

  1. Modern culinary recipes normally consist of several components
    * The name (and often the locale or provenance) of the dish,
    * How much time it will take to prepare the dish
    * The required ingredients along with their quantity
    * Equipment and environment needed to prepare the dish
    * An ordered list of detailed preparation procedures (called
    * The number of servings that the dish will give.
    * A rough estimate of the number of calories or joules contained
    per serving.
    * A note on how long the dish will keep and its suitability for
    In the early history of recipes, many of these components were omitted
    or reduced to a note that required oral instruction, some of which may
    only have the name and the ingredients of a dish.
    Beef Jerky
    This jerky is not heavily brined and flavored as commercial jerky is.
    It is suitable for meals, not just snacks. Great for camping, road
    trips, etc.
    Other meats may be substituted for beef.
    * 3/4 tsp. Salt
    * 1/4 tsp. Pepper
    * 1 tbl. Brown sugar
    * 1/4 tsp. Garlic
    * 2 tbl. Worchestershire or teriyaki sauce
    * 1/4 tsp. Liquid smoke
    * 1 Lb. (500g) Beef (Flank or Skirt steak is ideal)
    1. Mince or press garlic.
    2. Mix all ingredients except beef to make brine.
    3. Slice into 1/4" thick strips. Small chunks (about 3/4") of
    stewing beef may also be used. If possible, cut along the grain of the
    meat rather than across it. It may be easier to freeze the meat before
    attempting to cut it, as this will stop the meat pulling and deforming
    so easily.
    4. Dunk slices in brine. Meat may be left overnight on a glass plate
    in the refrigerator to marinate if desired.
    5. Place meat on racks and dry in a food dehydrator at 145° for 6 -
    8 hours. May be dried in a 150° oven with foil-covered racks. In oven,
    turn meat over 3 - 4 hours into drying time and reduce temperature to
    6. Meat should bend but not break when properly dried.