Southern cooking is a of the most popular food on earth. It keeps tourist coming back season after season and it has made many a hardcore working Southern cook famous. Paula Deen, Alton Brown, and also Emeril supply lived and cooked within the South.

They have some of the most successful cooking shows about the Food Network Channel today. Fame is not what Southern cooking is focused on though. Every Southern cook adheres to those well-known secrets in their own individual home. No favorite dish will be complete without them. Time will be the first secret to Southern cooking.

Many recognized Southern dishes take a smaller amount time to prepare compared to what they actually decide to try cook. Slow cooking over a long period of time is indigenous to many dishes. In Louisiana building a pot of gumbo simple to use to prepare, but can take hours in order to smoke. Pots of beans and peas cook slowly until they are a heavenly meal unto themselves.

Even a dish as fundamental as grits cook for about 25 minutes. Now, that is if you just aren't using those fake grits higher quality as instant grits. Slow smoked BBQ is often a shining instance of this secret. Hours and hours pass before this well-known Southern delicacy is able to serve. Fat will be the second secret to Southern cooking. Ok, if anyone has ever watched an instalment of Home Cooking with Paula Deen, you no doubt know she loves butter. Lard, fat back, and oil are all key players in Southern cooking too.

If you have ever wondered why a plate of green beans inside South have you ever dreaming about them during the night, you must thank that little hunk of fat back that cooked in the pot with those beans. I have never heard anyone say, "Mmmmm, I can't wait to venture to New York City to have some more green beans." Sounds crazy when you put it that way! On the other hand I do know grown men that can almost cry with the smell of a pot of black eyed peas cooking on his or her mother' stove top. Along the coast you see deep fried seafood that is a few of the best in the world. You can find just about everything fried in Southern cooking. Zucchini, okra, and sweet potatoes are some of the best-fried vegetables you can find inside South. Spices are an excellent secret to great Southern cooking and recipes.

Especially in Louisiana this secret ingredient is valid. Cayenne pepper is often a key ingredient in lots of dishes. It delivers the correct quantity of heat to keep you ever coming back. BBQ relies on a dry rub of great spices. These spices define Southern cooking and hang it apart from the rest of the world. I was raised in Georgia. For the most part the sole spices we used were salt and pepper.

Sometimes all a dish needs is a little salt and pepper. Finally, local ingredients will be the number one key to successful Southern cooking. Southern cooks have always trusted local ingredients. The fresher the better. There is nothing so satisfying as cooking up a major pot of greens after you have spent months watching them grow. No day at the market can suffice. Almost every Southerner I know features a tomato patch within the summer.

They spend as much time trying to give them away because they do eating them. Only inside the South can you have supper at someone's house in order to find a plate of lovely red sliced tomatoes served up alone. I have watched people eat a tomato as an apple and even make a tomato sandwich. Vegetables play an integral role in most Southern recipe. There is nothing as fulfilling like a vegetable plate served up piping hot with a basket of warm yeast rolls and corn bread.

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