Southern food has a special place in the test kitchen. In this episode, the test kitchen shows you how to prepare roast fresh ham, cream biscuits, and greens.
Dry ham, tough biscuits, and tired greens won’t satisfy anyone’s cravings for good Southern food. We’ll reveal how to make the best versions of these comfort foods.
We set out to learn if there was a single all-purpose flour that could best handle most any recipe. Six months later, we had the answer.
The right brine, the right sequence of oven temperatures, and the right glaze transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin.
For best results with assertive greens such as mustards, collards, turnips, and kale, give them a rough chop and a quick plunge into shallow boiling water before quick-cooking.
With high rise and light texture, biscuits made with a simple combination of heavy cream, flour, baking powder, and salt beat out more complicated recipes.
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