Cooking recipe
A recipe is a systematic instruction for preparation of a particular court . Cooking recipes already existed in pre-Christian times, first in India, China and Greece. Nowadays they are mostly detailed work instructions , which are usually summarized in cookbooks . But also recipe collections on the Internet are becoming more and more important. Colloquially, the name is not sharply delimited, so that sometimes recipes for the cold kitchen are also referred to as cooking recipes.
In a figurative sense, a “recipe” (in the same way as a “cookbook”) also means easy-to-use instructions for solving a problem in any context or for achieving a desired result. The term is often used ironically to make it clear that simple instructions are not suitable to deal with complex interdependencies, e.g. B. to do justice in social psychology or politics (see regular table level ).
to form
In earlier times, cooking recipes for predominantly experienced cooks who were not dependent on further information often only referred to the ingredients and their preparation, without information on quantities, temperatures and times , for which standardized systems of measurement were missing anyway .
Most of the recipes can be interpreted more or less freely - this gives the dishes a personal touch. The quantity ratio should, however, be adhered to as precisely as possible, especially with baking recipes, since even minor inaccuracies can impair the quality of the result. To avoid this, one sometimes uses relative dimensions such as egg weight .
For practical reasons and due to regional tradition, imprecise units and dimensions have also been preserved for quantities. In particular, the “practical kitchen dimensions ” such as cup , tablespoon or pinch instead of “0. x gram” can be problematic, as there are no standard dimensions for everyday objects such as cups and spoons. However, the necessary surveys, which one the approximate equivalent of these dimensions in can be found in most cookbooks grams , milliliters , etc. can be found. In the Anglo-Saxon area (US American and old British and Canadian recipes) the units of measurement cup , tablespoon and teaspoon are standardized: 1 cup = 1/4 quart , 1 tablespoon = 1/16 cup, 1 teaspoon = 1/2 tablespoon. A special feature there is that not only liquids, but also solid ingredients such as flour, sugar, butter and baking powder are measured by volume instead of weighed. Corresponding measuring cups and spoons with subdivisions for partial quantities are generally available.
See also
Web links
- Link catalog on the topic of recipes at curlie.org (formerly DMOZ )
Individual evidence
- ^ Cookbook Internal Intensive Care Medicine .
- ↑ Cf. Marianne Honold: Study of the functional history of the late medieval German-language recipe manuscripts. Würzburg 2005 (= Würzburg medical historical research. Volume 87).
- ↑ www.cookieclubrecipes.com baking measurements
- ↑ www.jsward.com/cooking/conversion