The Rules of Cooking vs Overcooking

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by Julian Brunt, Our Mississippi Home

I am a firm believer that you should cook where you are, using local ingredients and traditional recipes. Of course, I do not mean exclusively, but it should be your mainstay. I love Southern food-ways, and I include in that Cajun and Creole, what could be better than fried chicken, collard greens and cornbread? But Southern cooks do have one major fault: they overcook everything!

Maybe the most egregious mistake is overcooking vegetables. Vegetables should be cooked like pasta, al dente. Greens, peas and beans, carrots, even asparagus should have a nice snap to them, and should ever be mushy, reserve that for mashed potatoes. 

I was raised on well done beef, and never thought anything about it till one evening, many years ago, I was sitting in a dark restaurant in Amsterdam, and had…

This article first appeared on Our Mississippi Home.

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