There is southern cooking and then there's the cooking of the south! You can connect to a recipe and still another dish, which is similar to that which determines the recipe. The reason is that technology, and the little secrets that are not included in the recipe.
The technique is as important as the ingredients and the right technology helps in the following common mistakes that novice cooks. You can find lots of free southern recipes on the Internet, but few sites offer moreinformation needed to be a true Southern cuisine. So if you have a site that will not find it, bookmark and stick with it for your recipes of the south. (See box below recommendation of resources).
7 biggest mistakes:
Before inappropriate when oven baking.
Have you ever had cornbread that came out soft and friable with no crust? Or cookies do not grow and have a gray color? It 'was probably due to the fact that your oven is not preheated properly.When baking, the crust in the first 10 minutes is set. So if you want a nice golden crust on the cornbread, you need to get the oven to 400 degrees before putting it in the bread wheat
Ovens vary in how much time you reach a certain temperature. Some ovens will reach 400 degrees in 4-5 minutes. Some are up to 15 minutes. A good practice is to provide a thermometer (thermometer rising food at 425 degrees, work) and how long it takes to get your oven to 250,350, 400 and 425 degrees. Write it down and keep it handy when you do not remember. So let's get more time allocated to the desired temperature before baking.
According lightly cooked vegetables
Remember, we're talking about southern cooking. Not casseroles Coast Chinese or Western. Many vegetables, Southern Style, are much longer than most people tend to cook baked. In particular, green beans, cooked until they are soft and dark green. Youare not crisp and bright green. Okra and green tomatoes, cooked up some burnt edges and appear very crisp. In general, vegetables are cooked until tender and crispy fried foods are cooked (this applies to the cornbread, fried chicken and pork chops, too) cooked.
Third non-use of cast iron
I've never seen all the reasons why the search area, but the south is better cooked in iron pots. The cast iron holds and transfers heat unlike anyAnother type of metal. The food is not enough to boil the same in aluminum or steel. In particular, the corn bread. E ', the traditional way of cooking in the south.
old cast iron tends to rust and attack the problems with food, but more recently the cook-ware is already cured (aged), it is not a problem. However, it is difficult to treat the cast, if you have an old style. You can complete, free guides on the web link below.
Fourth non-compliance and the onionsBacon
Onions and bacon (or bacon) are widely used in southern cooking. Some cooks, but deviates form real cuisine of the south because they (or family members) do not like onions and / or concerns about fat in the bacon.
They do this because they do not understand the reason to use the bacon and onion. Are NOT in the recipe, so enjoy onions or bacon. They are there only to provide subtle flavor. A unique flavor of the south. If you do not likeOnions, use only a small amount and remove the onion from the pan before serving (Put onion in cheesecloth while cooking and is easy to remove). If you're worried about the caloric content of fat, are not quite make it. Just add 1 / 2 teaspoon of bacon fat previously cooked. And accept the fact that southern cooking is low in fat is not by nature. It should be flavorful and robust. Then use the bacon and onions for the true southern dishes.
overload fifthPasta
Southern bread should be light and fluffy. In addition, the corn bread was not heavy and solid. Many Southern cooks never learn to make good biscuits. And home-made biscuits are the hallmark of good Southern cooks.
Three errors due to bad cookies (and other types of bread). First, no revision of the dough. biscuit dough must be kneaded three times only. Not anymore. Enough to form to delete the cookie.
Second,When cutting, push the dough down and turn the cookie cutter. Push-to just below and to the right again. Twisting compresses the edges of the dough and causes uneven cooking.
Third, remember the previous error above ... Preheat the oven. Can cause a cold oven cookies flat, rigid.
Sixth yellow corn flour and sugar in corn bread
Everyone has their own preferences, but please do not use yellow corn flour for corn bread. It may be mental, but simply do notthe same taste like white cornmeal. Moreover, it seems bad. And set NEVER, NEVER sugar in corn bread, if you want authentic Southern cornbread. Cornbread is bread to accompany dinner. It is not dessert. It is not easy! E 'bread. So if you're sweet corn bread ... go ahead and use it like sugar ... But do not call it Southern cornbread!
Seventh non-compliance with buttermilk
All good Southern cooks use butter milk in anything but sweet. regular milk does not add flavor,milk butter ago. Especially in a bowl of corn flour (corn bread, hush puppies, Tamale Pie, etc.). You can milk butter, you can make a reasonable substitute by mixing 1 tablespoon white wine vinegar in a cup of milk on a regular basis. Let stand for one minute before use.
These are some common errors (or the lack of cooking technique of the South) made southern cooking. Can you ignore everyone and make the food edible, but it is not traditional in the south. Even something goodSouthern cooks do not meet all the above, but will probably have developed a variant of these techniques.
So to get in that kitchen, start the stove and make your family a real Southern dinner tonight.
