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Knives Out


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Knives Out

There are certain dishes that every good Texan knows and loves. But do you really know how to grill a flawless ribeye? Season that cast-iron skillet in your cupboard? Make sure your dough rises? We asked experts around the state to share some how-tos and a few recipes that will sharpen your culinary cred beyond question.

 

December 2016 By Courtney Bond, Abby Johnston, June Naylor, Katharyn Rodemann, Patricia Sharpe and Daniel Vaughn

Consider the work of your hands. Specifically, the work of your hands in the kitchen. As they stir, as they truss, as they pound, as they mix, your hands—those able executors of ideas and desires—create wonders of culinary chemistry that will feed and delight those you’ve invited to your table. This is especially true if you live in Texas, where our collective love for a specific repertoire of dishes—grilled steak, fried chicken, chili, biscuits, to name a few—sends us, over and over, in search of the flavors and smells we hold dear. You can find these dishes in many a restaurant, of course, but there’s something about making them yourself—gathering ingredients, lighting the grill—that reasserts your identity. To step into the kitchen and conjure your heritage with your hands—this is Texan.

 

With that idea in mind, we identified five techniques that are integral to our state’s cooking (grilling, smoking, frying, putting up, and baking) and reached out to some of the finest cooks in Texas for their knowledge on how best to apply them. The result is a collection of recipes and tips that will inspire you to roll up your sleeves and get greasy or smoky or floury. Revel in the act of creation, include your friends and family, and don’t forget to lick your fingers.

· Grilling

· Smoking

· Frying

· Putting Up

· Baking

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http://www.texasmonthly.com/food/how-to-cook-like-a-texan/

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