Southern cooking techniques

I know that the first technique that may seem like nothing cooking with the South, but you're going to see the connection as we do. This is the first piece of advice that should be applied to all your recipes, not only cooking of the south.

Chinese thought has for a long time. Combine sweet and sour in your kitchen. That is, in a shell, which are intended to sweet (deserts), a pinch of salt, vinegar or hot spice. In a bowl, which have the purpose of acid (not fresh), vegetables, chili,Meat, add sweet. I prefer syrup or molasses sugar normal, rather than added sweetness.

For example, in Southern recipes, I add a teaspoon of molasses to greens (turnip, kale, mustard), green beans and gravy breakfast. An exception to the addition of bitter sweet cornbread. If real Southern cornbread that he never sugar. Sorry, not corn bread is sweet (or Yankee cornbread.) I'm also a teaspoon of sugar in my coleslaw and regularChili.

Similarly, in all the deserts I cook a pinch of salt. You probably know that most desert recipes for your time anyway.

I finally discussed the next technique in my other articles on my websites, but it is so important, I want to repeat it here. Do you need cast iron cookware for most Southern dishes using mainly votes cornbread. First, is the traditional way to cook Southern. Moreover, cast iron, heat makes it different from any other material that clearlysuited for Southern dishes. So, please use cast iron.

The following technique is used in many recipes in the south. Southern fried foods in many corn flour to coat the food. This creates a crunchy texture and adds flavor. When the fried chicken, coat (batter), chicken in flour, but add cornmeal, flour mixed with ration 3-1. In other words: corn 1 / 4 cup flour 1 cup of flour. It should also be fried okra in a blend of pure corn flour by hand (with salt and pepper, no flour.) Is theThe point ... a little experiment. When a recipe for flour, or just because you have always cooked this way try to replace the wheat flour to the flour.

Here is something I remember my grandmother's kitchen. It was a great cook of traditional Southern cuisine. He made the best biscuits I ever tasted. At first I thought it was her recipe, until I was out to find nothing unusual in it (I think she has a lot of flour.) It was not the ingredients that made them so good.It 'was the size of the cookie. I always knew that made more use of cookies when I was but I did not connect until I discovered her secret was not the ingredients. Biscuits are larger than the soft interior and a larger surface outside of the crust brown. They are especially good with gravy or anytime you find yourself with a sauce. Here's what he did. He rolled the cookie dough to about 3 / 4 inch thick. Then use a biscuit cutter,was little more than 3 cm in diameter (who knows where they get it ... it was a hundred years.) results are some big, thick cookies. A word of caution when using this technique for your biscuits, do not Use the dough about 3 / 4 inch thick. You would think that if three quarters of an inch is good, then 1 1 / 2 inch should be better. Not so. 3 / 4 "The rule seems to be the optimum for fat cookies. If they break more often than the peaks and make it adoughy flour taste. So if you try to have a 2-inch cookies that always thin, you will enter. And try the other techniques mentioned for Real Southern Cooking.