Bread

Bread provides plant protein from cereals. Wheat bread is rich in a protein called gluten, which makes it possible to bake the flour. The nutritional value of this protein is comparable to that of meat, fish or eggs when bread is eaten with other foods, such as pulses, or animal foods, such as dairy products. Examples: breadcrumbs with milk, sliced bread with cheese, fried chickpeas with breadcrumbs, etc.

Bread is one of the most typical foods in Western culture. We have put together this buying guide to tell you all about bread (nutritional values, types, myths and truths…) and to give you some tips that will hopefully help you when shopping.

Bread is a very simple food. It consists of water, flour, yeast and/or sourdough (fermented the day before) and salt. Sometimes improvers are added, usually enzymes or yeast, to make it easier to process. The flour must be ‘strong’, i.e. high in gluten.

Gluten-free bread recipe for celiac disease – Federation of Celiac Association in Spain

[ad_1] Bread recipes Special basic recipe for bread for celiac diseaseas it is made gluten free. Composition: 500 g. Gluten-free bread flour 10 g baking powder 300 ml of lukewarm … Read more

Recipe for sweet khaki bread – Carlos Arguiñano

[ad_1] Bread recipes Recipe for sweet khaki bread by Carlos Arguiñano. Ingredients (8 people): 400 g of flour 200 g whole sugar 3 heavenly apples 125 g Butter 100 g … Read more

FAST BREAD WITHOUT oven, WITHOUT yeast, WITHOUT kneading and WITHOUT standing. – 55000 Recipes by Anna

[ad_1] FAST BREAD WITHOUT oven, WITHOUT yeast, WITHOUT kneading and WITHOUT standing. Contents of this recipe Presentation Ingredients Videoreceta Preparation FAST BREAD WITHOUT oven, WITHOUT yeast, WITHOUT kneading and WITHOUT … Read more

Ham, béchamel and grilled Croque cheese 55000 Recipes

Ham, béchamel and grilled Croque cheese Open kitchen

[ad_1] Appetizers Want to try a different sandwich? If so, we recommend that you consider this delight with 3 ingredients as the main characters. This recipe fascinates lovers of gratin … Read more

How to make Viennese bread, Joseba Arguiñano’s recipe

[ad_1] Bread recipes Joseba Arguiñano teaches us how to make Viennese bread in a muffin version, ideal for filling with salty or sweet ingredients, as in this recipe with homemade … Read more

Spiked breads, the easiest recipe from Joseba Arguiñano!

[ad_1] Bread recipes Joseba Arguiñano teaches us how to easily make white bread, similar to a baguette, but shaped like a spike, a dough with only 4 ingredients: flour, yeast, … Read more

A rich, simple and not very laborious recipe for bread

[ad_1] Today we present to you a Easy bread recipe, of those used to start home-made bread and which have few complications. We recently told you about the different yeasts … Read more

Indian papadum, thin and fresh bread

[ad_1] Papadums are thin and crunchy breads made with lentil flour and dried in the sun that come from India. These thin loaves complement each Indian food and they can … Read more

Beetroot bread recipe – Karlos Arguiñano

[ad_1] Bread recipes An original recipe for beet bread by Carlos Arguano. Ingredients (12-16 people): 1 kg. full grain flower 3 boiled beets 1 cup beetroot broth 4 teaspoons honey … Read more

Recipe for thorium with milk bread

[ad_1] This pan de leche torrijas recipe can be the perfect carnival dessert or why not, for any day of the year. Yes, there are a few more days to … Read more

Vasilopita or sweet New Year’s bread, a traditional Greek recipe

[ad_1] Vasilopita is a development that is present in all Greek homes on New Year’s Eve, the feast of Agios Vasilis (St. Basil) and gifts are distributed to all. Among … Read more

Chicken and cheese salad with rye bread, impressive, healthy and delicious

[ad_1] Chicken and cheese salad with rye bread, healthy, rich and impressive offer. At home and in particular we really like salads. There is not a day that we do … Read more

Rye bread salmon crust with walnuts

[ad_1] Salmon with a crust of rye bread and walnuts is an ideal recipe to prepare when we have little time. There are days when classes seem to be missing. … Read more

Recipe for rye bread, almonds and honey – Karlos Arguiñano

Receta de Pan de centeno, almendras y miel

[ad_1] Bread recipes Recipe for rye bread, almonds and honey by Carlos Arguiñano. Composition: 300 g of rye flour 300 g of honey 60 g of bread yeast 50 g … Read more

Sardines stuffed with herring caviar and vegetables with bread and tomato – 55000 Recipes. Passion for food

Sardines stuffed with herring caviar and vegetables with bread and tomato - Gastroactitud. Passion for food

[ad_1] Sardines stuffed with herring caviar and vegetables with bread and tomato Sardines are one of Sergi Arola’s fetish ingredients. This herring caviar recipe marks an era when it was … Read more

Caramelized bread torrija – 55000 Recipes. Passion for food

Caramelized bread torrija - Gastroactitud. Passion for food

[ad_1] Caramelized bread toast Easter is the perfect excuse to make a very traditional recipe. Chef: Marcos Moran Marcos is the fifth generation of the saga for hoteliers, but he … Read more

Green wheat, dark beer, slices of bread, sorrel and liquid gold – 55000 Recipes. Passion for food

Green wheat, dark beer, slices of bread, sorrel and liquid gold - Gastroactitud. Passion for food

[ad_1] Green wheat, dark beer, slices of bread, sorrel and liquid gold Fresh, this is how this dish is based on wheat, a cereal with a flavor similar to that … Read more

Chard mixed with spelled bread, butter and lyophilized vegetable gel – 55000 Recipes. Passion for food

Chard mixed with spelled bread, butter and lyophilized vegetable gel - Gastroactitud. Passion for food

[ad_1] Swiss chard mixed with spelled bread, oil and lyophilized vegetable gel Surprising texture of this “fluffy”, made with spelled bread, an ancient cereal widely used in Asturias for some … Read more

Almond bread – 55000 Recipes. Passion for food

Almond bread - Gastroactitud. Passion for food

[ad_1] Almond bread Sergio and Javier Torres are one of the most suitable tandem chefs at the moment, both for their restaurant Dos Cielos, as far as his Cocina2 program … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.