Welcome to cooking Guide
Louisiana Cooking Article
. For a permanent link to this article, or to bookmark it for further reading, click here.
You may also listen to this article by using the following controls.
The Basics Of Southern Cooking
from:Southern cooking reflects the history and past economics of the region. These individuals made do with what was grown from the ground, which explains why cornmeal was very popular grain in the south because not much wheat could be grown. The Native Americans taught these individuals how to use plants and game for food. The African Americans taught them how to use black eyed peas, okra, sweet sorghum, and watermelons which are still used today in southern cooking.
Cornbread is a staple of southern cooking. Individuals should use regular corn meal to make the corn bread, not the mix. However, if a mix is all that is available, follow the directions on the package. Individuals should use buttermilk or buttermilk powder in the corn bread. Self rising corn meal is easier than plain corn meal which requires added leavening. Stone ground corn meal is the best of the corn meals for corn bread. For any corn meal that is being used make sure to follow the directions specifically on the package for cornbread.
Some other favorites of southern cooking are simple recipes to create. They are sausage dressing, fried green tomatoes, squirrel food, sorghum syrup, country ham, catfish, hush puppies, southern style pork cassuolet, and sauerkraut.
Southern cooking also has its favorite fruits and vegetables. Blackberries are a staple of southern cooking because they can be home grown. Blackberries are used to make jams, jellies, preserves, and cobblers. Black-eyed peas are a traditional southern dish that is eaten on New Year’s day for good luck. Cooking dried peas requires first a soaking in a wire sieve. Then choose a pot that will allow the peas to be covered. Place a slice of cured ham in the bottom of the pot. Add the peas, and bring to a boil until completely tender. Fresh or frozen peas can be cooked this same way with out the soaking. Collards are a type of cabbage. These greens can be cooked after being rinsed and the bad spots cut away. Place them in a pot with bacon and add water. Bring the pot to a slow boil and cook for forty five minutes to an hour. Grits are usually a breakfast meal served with butter. They also can be used in casseroles. Grits come from hominy which is corn kernels. Lima beans are also a favorite. Prepare them just like the black eyed peas. Muscadines are a fruit like grapes. They are used to make jams, jellies, preserves, and wine. Okra and sweet potatoes are also great staples to use in southern cooking.
Louisiana Cooking News
Personal Trainer: Math Hands-on - IGN
 IGN | Personal Trainer: Math Hands-on IGN, CA - Unlike Personal Trainer: Cooking which sets out to teach you all sorts of tips and tricks about cooking, Personal Trainer: Math isn't going to be your ... Pushing Buttons: A game that cooks |
It’s time to spark a change - Houma Courier
It’s time to spark a change Houma Courier, Louisiana - I have formulated healthy cooking classes with leading nutrition professionals and have taught healthy lifestyle classes for upper-management oilfield ... |
A savory mélange - Louisiana Life Magazine
A savory mélange Louisiana Life Magazine, LA - Along with gumbo, jambalaya is one of the most famous and emblematic dishes of Louisiana cooking. Like gumbo, jambalaya can contain a multitude of ... |
Red Stick farmers' market for Jan. 8, 2009 - 2TheAdvocate
Red Stick farmers' market for Jan. 8, 2009 2TheAdvocate, LA - The January cooking demonstrations at the Red Stick Farmers Market on Saturdays in downtown Baton Rouge will feature guest chefs from the Louisiana Culinary ... |
Profiles In Dining - Gazette Newspapers
Profiles In Dining Gazette Newspapers, CA - There’s the Memphis Rub School in which all ribs are smoked with a dry rub and only the impure would dare dip one of those ribs in a sauce post cooking. ... |