It’s a folk classic from the Carolina Hills. And, like so many folk classics, it has it’s roots in the simple Smokehouse tradition of “low and slow” cooking – just one of the techniques Po Folks invented to make cheap cuts of meat tender and flavourful!
To conclude our Cooking 101 Series on Sauces, we’ll take a look at the principle Dessert Sauces. They generally fall into one of three basic categories: Caramels, Creams or Fruits.
We’ll start our safety and sanitation rounds with the surfaces you use most when preparing food – the counters, tables, islands and benches. Not to mention the back-splashes and cutting boards.
In Part I of our exploration of smoking, we covered the equipment scene pretty thoroughly. This time, we’re going to look at wood chips for flavouring, some must-have accessories and some must-know cooking tips.
Horseradish is one of those things that you either like or don’t like. Those who like it claim it’s an “acquired taste”, but if you’re not a fan of hot-and-spicy, you’ll probably never acquire it. Horseradish lovers claim it enhances the umami experience of classic Roast Beef like nothing else.
While Sour Cream and Yoghurt based sauces are fairly common on desserts, and as the “dressing” for some Fruit Salads, they are perhaps most closely associated with Mediterranean and Tex-Mex main dishes and sides. But there’s so much more!