Cooking Turnips Recipe
More Southern cooking
I know this first technique may sound nothing to Southern cooking, but you're going to see if we connect. Here The first tip to be applied to all your recipes, not just South China Cooking.The thought this long ago. Combine sweet and sour in your kitchen. That is, in a tribunal intended to be sweet (deserts), a pinch of salt, vinegar and hot spices to add. In a court which is intended to be sour (not sweet), such as vegetables, chili, meat, sweet add. I prefer syrup or molasses instead of regular sugar to add to the example of a sweetness.As in Southern Recipes, I add a teaspoon molasses greens (turnip, collards, mustard), green beans and gravy breakfast. An exception to the addition of sweet to sour in corn bread. If you want real Southern cornbread, Never put sugar in it. Sorry, that's not cornbread is cake (or Yankee cornbread.) I also add a teaspoon of ordinary sugar cole slaw and chili on mine. In all deserts I cook I add a pinch salt. You're probably aware that most desert recipes call for this anyway. I have discussed the next technique in the length of my other articles and on my websites but it is so important that I want to repeat here. You must use cast iron cookware for most Southern dishes, especially corn bread. First is the traditional way to cook Southern. Moreover, the cast iron heat unlike other materials, making it perfect for Southern dishes. So, please use the following votes iron.This technique is used in many Southern recipes. Southerners use cornmeal cooked in many dishes to coat the food. This produces a crunchy texture and adds flavor. When frying chicken, coat (batter) the chicken with flour, but add cornmeal to the flour mix in a 3-1 ration. In other words: 1 / 4 cup cornmeal to 1 cup flour. It should also be coated fried okra in a pure cornmeal mix (with salt and pepper, no flour.) Here's the point … a little experiment. When a recipe for flour or just because you always cooked that way, try replacing corn flour for flour.Here is something I remember from my grandmother's kitchen. She was a great cook of traditional Southern food. She made the best cookies I ever tasted. In the first I thought that it was her recipe, until I discovered there was nothing unusual about (I think they got it from a sack of flour.) It was not the ingredients that made them so good. It was the size of the cookies. I always knew they made larger than the cookies I used to, but I do not have the connection until after I discovered her secret was not the ingredients. Larger cookies will be more of the soft interior and a larger area outside for the brown crust. They are especially good with gravy or a sauce each time you use. Here's what they did. They rolled biscuit dough to about 3 / 4 inch thick. When she used a biscuit cutter that just over 3 cm in diameter (who knows what she's got … it was probably a one hundred years old.) A word of caution when using this technique for your biscuits, do not paste more than 3 / 4 inches thick. You might think that if 3 / 4 inch is good, than 1 1 / 2 inch should be better. Not so. The 3 / 4 inch rule seems to be the optimum for Fat Biscuits. If they are much thicker the tops will crack and they will have a doughy flour taste. Thus, when one who always has slim 2-inch cookies, give this a try. And, try the other techniques mentioned for real Southern Cooking.
About the Author
Ken Miller is a freelance writer and webmaster for olsouthrecipes.com Southern Cooking – Southern Recipes where you will find free recipes for many favorite, authenic Southern dishes.
What are some good food ideas, recipes or websites for choosy vegetarians?
Ok so I've decided to go vegetarian (lacto-ovo for now), and this is my fourth day. I am a very picky eater though. I hate a lot of vegetables (like sweet potatoes, tomatoes, cooked carrots, green beans, turnip greens, squash ..) I can tolerate onions and peppers as they are finely chopped. Do like me some fruit, but (like watermelon, pineapple, grapes, oranges and apples,) Anyway some some good food ideas / recipes for picky vegetarians like me? Preferebly not too expensive, b / c I am a teenager and I have my father to tell these things … (I still do not tell him I'm gong vegetarian, but still …) Anyway do you have any ideas / recipes / websites?
I would give yourself some time. Many people actually start to fruit more after they stop eat so much sugar, salt and fat laden foods that typically are found in the standard American diet. I thought I I myself like fruit used to hate when I was a vegetarian for a few months. That said, you definitely do not have to eat yourself to things you do not want. There is much variation in the edible plants, but make sure you each of them a chance twice before you decide that you do not like. Sometimes it is how the food was prepared, that makes you hate it, not the veggie himself. For example, I made Brussels sprouts for Thanksgiving last year. Many of my aunts, uncles, grandparents and shuddered remembering shoots, but when they mine, they tried to loved them. Many of them had cooked sprouts when they were younger, instead of roasted. Some of my fav food sources: http://101cookbooks.com http://blog.fatfreevegan.com http://vegweb.com http:/ / chocolatecoveredkatie.com http://theppk.com Cooking (I want them first to borrow from the library before purchasing): Veganomicon [many delicious recipes which are not very many processed fake meat / cheese / etc which helps them cheaper to eat] Nava Atlas' Vegetarian sandwiches books 30 minutes Vegan Hope!
Karen's South Georgia Stew You can not much more than southern Georgia. I have a great recipe to share with you Karen in Kennesaw for Slow Cooker Stew.
Summer Turnips and Carrots Recipe
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