Recipe

A recipe is a scheduled instruction for the preparation of a particular court. Recipes already existed in pre-Christian times, first in India, China and Greece. Nowadays it is usually with them to provide detailed work instructions, which are usually combined in cookbooks. But recipe collections on the Internet as Chefkoch.de gain more and more importance. Colloquially, the term is not sharply defined, so that sometimes recipes for cold dishes are called recipes.

In a figurative sense is meant by a recipe, a simple executable instructions to in any context to solve a problem or to achieve a desired result. The term is often used ironically, to make it clear that a simple guide just is not suitable to be complex interdependencies, for example, in social psychology or policy operations (see Stammtisch level ).

Molding

In earlier times recipes referred mainly experienced, not in need of further information and cooks were absent only on the ingredients and their preparation, without quantities, temperature, and time, for the already standardized systems of measurement.

Most recipes can be more or less freely interpret - the courts obtained by a personal touch. The ratio, however, should be as exact as possible complied with, especially baking recipes, since even relatively small inaccuracies can affect the quality of the result. To avoid this, use is sometimes relative dimensions as the Eischwer.

For quantitative data also imprecise units and dimensions have been preserved for practical reasons and old traditions. Especially the " practical kitchen dimensions" such as cup, tablespoon or pinch instead of " 0, x grams " can be problematic because there is no unity extent of everyday objects such as cups and spoons. However, can be found in most cookbooks corresponding summaries, which can be seen from the approximate correspondence of these measures in grams, milliliters, etc.. In Anglo-Saxon countries ( U.S. and ancient British and Canadian recipes ) are the units of measurement cup, tablespoon and normalized teaspoon: 1 cup = 1/4 quart, 1 tablespoon = 1/16 cup, 1 teaspoon = 1/2 tablespoon. A local specialty is that not only liquids but also solid ingredients such as flour, sugar, butter and baking powder over the volume measured rather than weighed. However, appropriate measuring cups and spoons with subdivisions for subsets are commonly available.

Sample recipe

Semolina flummery

Separate the eggs and beat egg whites. Bring milk to a boil. Add the flour, sugar and salt while stirring and stir over low heat until the mixture has become thick. The lumps may be countered by mixing semolina and sugar before. Then remove from heat, egg yolk and butter and mix well. Fold in beaten egg whites. Allow to cool. Can be eaten plain or with stewed fruit ( cherry compote fits well with this ).