5 Common Southern Cooking Mistakes
Southern Cooking is simple, fresh cooking. I look at our recipes and there's about a handful of ingredients. This simple approach has many advantages:
- Easy to cook
If you look at "rural" country food from around the world, you'll find that pattern of a handful of ingredients. Take this Spanish snack: Ham, butter, flour, breading, eggs, cheese, oil. Do I even need to link to country Irish or British food?
That said, what can you do to avoid these most common mistakes?
1. Improperly preheating your oven. The essential story of cooking: who has the heat, how much and how long. Southern food takes a lot of heat. A lot of southern baked goods, like biscuits rise from steam. If your oven isn’t to the correct temperature when placing them in the oven, the moisture in the biscuit will slowly release. This prevents them from rising as much as we like.
2. Not using enough salt. Many people look at a southern recipe and cut some of the salt out. Salt brings out characteristics of different flavors that are subtle without it. Just put the salt, your taste buds will thank you.
3. Not using a cast-iron skillet. The iron conducts and transfers heat better than other metals. Plus, the seasoning on the pan just adds something that you can’t get anywhere else. Unless you have a commercial fryer at home :)
4. Forgetting the buttermilk. The acid in buttermilk gives cornbread, pancakes, fried chicken a unique, distinctly Southern flavor. Some add vinegar to milk and call it a day. Don't do that. You'd notice the difference in our fried chicken if we did this. Get thee some buttermilk.
5. Eating your delicious food too quickly! Southern food needs to rest after it cooks. Especially for fried chicken, the juices need redistribute and the outside needs to cool. It's more enjoyable, plus you don't burn yourself. Always an added bonus.
As always, we look forward to sharing our Southern food starting on March 1st.