Notes on Ingredients and Techniques

Appears in
Bill Neal's Southern Cooking
Bill Neal's Southern Cooking

By Bill Neal

Published 1985

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  1. Baking powder is of the double-acting variety.
  2. Butter is unsalted.
  3. Eggs are 2 ounces (57 g), called “large” in the store.
  4. Flour is of low gluten content. If southern brands such as Martha White or White Lily are not available in your area, mix cake and regular flour half and half for quick breads such as biscuits.
  5. Salt is kosher-style flake salt with no additives, except in pickling and preserving. For these processes you must use “pickling salt.” It, too, has no additives (which would discolor your pickles) but is a very fine grain and will not measure the same as the larger-grained, kosher-style salt.
  6. Sidemeat.
  7. Stock for sauces is always best when prepared at home. For long-term storage, freeze it in 1-cup (235 ml) quantities, and thaw what is needed at cooking time. If you do not have the time to prepare stock, try to find a good commercial brand. When using any commercial stock be cautious about adding salt, because these preparations usually contain it to excess.
  8. Tomatoes (blanched, peeled, and seeded) are prepared as follows: Drop the tomatoes into a large pot of boiling water for about 10 seconds to loosen their skins for peeling. Drain into a colander and cool under cold water. With a sharp paring knife remove the skin and cut the tomatoes in half crosswise. Gently squeeze each half in your hand to remove the seeds and pulp. For a yield of 2 cups (475 ml), you will need three large tomatoes.
  9. See section on equipment needed for information on all pots, pans, and utensils used in the recipes.