Cooking Exceptionally With Gin Lee

Making self-rising flour Most recipes that I prepare list flour as an ingredient. I prefer using self-rising, but there's been several times, within the past few years, when the stores that I shop at haven't had self-rising flour. So, I will make my own and today I will tell you how I do it. No, I am not grinding my own wheat, etc.. When you make your own self-rising flour, you're in control of the amount of salt that's added to it. Whereas, when you purchase self-rising flour in the store, you're not. Yes, self-rising flour is made with salt already added, as well as a few other needed ingredients. These ingredients are what are essentially needed to make your biscuits, etc. rise during the baking process. Since I bake a lot, I double the recipe while I have all the ingredients already out. This self-rising flour recipe takes me about five minutes to prepare. I do not sift the flour while I am making it; I wait to sift the flour as it's needed.  After mixing th...

How to Cook Pork and Beef Neck Bones for Maximum Flavor Soul food traditions and budget-friendly cooking rely heavily on neck bones to deliver rich flavor. People often pass these cuts by at the meat counter. Yet, neck bones transform into tender meat and thick broths when you give them the right care. Home cooks prize these cuts for their high bone-to-meat ratio. As food costs rise, savvy shoppers find that neck bones cost far less than short ribs or oxtails while giving you the same rich taste. Unlocking the full potential of neck bones means knowing how to break down tough connective tissue. Slow cooking is the key. From traditional Southern gumbos to Asian noodle soups, many methods can make these bones the star of your dinner table. Slow-Simmered Southern Style Neck Bones Building Deep Flavor Through Traditional Seasoning Southern cooking uses bold flavor profiles to bring out the best in pork neck bones. Start with the holy trinity of chopped onion, celery, and bell pepper. Toss ...

Country-Style Peppered Bacon Milk Gravy As if peppered milk gravy isn't good all on its own, today I added bacon! Bacon not only adds extra delicious flavor, but it also makes the gravy a lot more filling, and when you have a hungry crowd waiting for breakfast, that truly matters! Ingredients: 1 1/2 cups (12 ounces) of bacon, cooked and coarsely chopped 4 tablespoons of bacon grease or canola oil 1/4 cup of self-rising flour 1/2 teaspoon of seasoning salt 2 teaspoons of freshly ground black pepper 4 cups of evaporated milk Instructions: In a skillet, cook 12 ounces of bacon for about 10 to 12 minutes, depending on how crispy you like yours to be. Turn the slices of bacon midway through cooking. Drain the cooked pieces of bacon on a paper towel-lined plate.   Using the same skillet, heat the bacon grease or canola oil over medium heat. Add 4 tablespoons (1/4 cup) of self-rising flour to the hot grease and whisk until the mixture becomes smooth. Reduce the heat to a simmer.   Ad...

Country-Style Breakfast Sausage Links Today, I am delighted to share with you my recipe for mouthwatering country-style breakfast sausage links. What sets these apart is that I do not use casings in the preparation, making them even more convenient and enjoyable to savor. Ingredients: 1 pound of high-quality pork 1/2 teaspoon of dried sage 1 tablespoon of Splenda brown sugar blend or regular brown sugar 1/2 teaspoon of crushed red pepper flakes A small pinch of ground cloves 1 teaspoon of seasoning salt 1 teaspoon of freshly ground black pepper 1/4 teaspoon of dried marjoram 1/4 teaspoon of onion powder 1/4 teaspoon of garlic powder (optional) Instructions: Begin by gathering all the necessary ingredients, ensuring the pork is of the finest quality for optimal flavor. In a large mixing bowl, combine the dried sage, Splenda brown sugar blend (or regular brown sugar), crushed red pepper flakes, ground cloves, seasoning salt, freshly ground black pepper, dried marjoram, onion powder, and ...

How to Cook Southern Style New Potatoes and Green Beans for Sunday Dinner You remember the smell of bacon fat and simmering vegetables hitting the air before you even walk through the back screen door. Southern style new potatoes and green beans represent the heart of country cooking. They use basic garden crops to build rich flavor without any fuss. This dish warms you up on a cool fall evening and pairs with almost any main course you put on the table. You only need a few pantry items and a heavy pot to make this comforting classic at home. The History of Fresh New Potatoes and Snap Beans in Appalachian and Lowcountry Kitchens Early homesteaders planted new potatoes and snap beans early in the spring because both crops thrived in rich Southern dirt. Gardeners harvested the small, thin-skinned tubers just weeks after planting while the vines still produced tender pods. Families picked the green beans by hand on humid mornings, snapping off the ends before they went straight into a cas...

20-Minute Sauteed Pork and Mushrooms in Garlic Butter Sauce You stare at the kitchen clock at 6 PM with zero plans for dinner. Take out a single skillet, slice some tender pork, and grab a handful of mushrooms from the fridge. Within twenty minutes, you can put a hot, savory meal on the table that tastes like it came from a local bistro. This sauteed pork and mushrooms recipe solves your evening meal rush without dirtying every dish you own. Why This One-Pan Pork and Mushroom Dish Belongs in Your Weekly Rotation The Weeknight Dinner Dilemma Solved Fast Busy schedules leave little room for complex cooking after a long day at work or school. You need a meal that cooks quickly while delivering real flavor. This fast recipe hits your plate in twenty minutes flat. You spend less time standing over the stove and more time relaxing with family. Flavor Synergy of Savory Pork and Earthy Mushrooms Lean pork cuts soak up savory flavors like a sponge when cooked in the right fats. Mushrooms bring ...

Cook Southern Style Spinach and Eggs for a Hearty Breakfast Cast-iron skillets, bold flavors, and comfort food build the foundation of Southern breakfast culture. While country ham and grits usually steal the spotlight, Southern Style Spinach and Eggs offers a vibrant, nutrient-dense spin on traditional morning fare. By marrying tender greens with farm-fresh eggs and savory pork fat, this dish transforms simple ingredients into a breakfast masterpiece. Home cooks across the American South have long utilized winter greens to stretch pantry staples and add fresh produce to heavy morning meals. Spinach quickly found a permanent home in Southern pans thanks to its fast cooking time and ability to absorb rich pan drippings. Whether you want to elevate your weekend brunch or seek a low-carb breakfast packed with iron and protein, this recipe delivers maximum flavor with minimal fuss. The Rich Heritage of Southern Greens and Breakfast Eggs History of Cast-Iron Cooking in Southern Kitchens Cas...

Cook Southern Food Without Following any Specific Recipes You drop a pinch of salt into a skillet by feel, not by a spoon. For generations, Southern cooking without following any specific recipes meant relying on muscle memory and sensory clues. A good meal came from watching, tasting, and listening to the food. You learned to cook by standing next to a parent or grandparent, noting when the bacon grease shimmered just right or when the cornbread batter smelled ready. Standard measuring cups did not rule the historic kitchen. People cooked with hand measurements, coffee mugs, and old jelly jars. The Myth of the Measuring Spoon in Traditional Kitchens Why Historic Southern Cooks Relied on Feel Rather Than Formula Grandparents and older home cooks passed down skills through observation rather than written measurements. Cooking was a sensory experience built on sight, smell, and touch instead of a strict math equation. You learned how much flour to add to a bowl by how the dough felt agai...

The Hidden Parasites Lurking in Your Pre-Washed Salad Greens and Salad Bars You reach for a plastic clamshell of mixed baby greens at the grocery store, comforted by the words "triple-washed" printed on the front. You toss the leaves into a bowl, pour on your favorite dressing, and eat a healthy lunch. Yet, public health data shows that raw produce can carry microscopic hitchhikers that survive standard commercial washing steps. Salad bars and bagged greens CDC reviews have found parasitic contamination in a meaningful percentage of commercial produce shipments. Pre-washed is not sterilized, and your quick lunch might expose you to stubborn single-celled organisms. Why Pre-Washed Greens Do Not Mean Sterile Produce Many shoppers assume that commercial packing plants run leaves through harsh chemical baths that kill all germs. In reality, food processing plants rely on massive wash tanks filled with water treated with small amounts of chlorine or other sanitizers. These washes ...

How to Make Survival Biscuits Hey there! Today, I'm going to show you how to make some awesome survival biscuits using powdered milk and powdered butter. These biscuits are perfect for camping trips or emergencies when you need a quick and tasty snack. Ingredients: 2 cups of self-rising flour 1/3 cup of powdered milk 1/2 cup of powdered butter 1 cup of water, plus 1 1/2 tablespoons About 1/2 cup of canola oil for the skillet method. For the baking method, just use enough canola oil to grease the bottom of the pan. Instructions: First, mix the self-rising flour, powdered milk, and powdered butter in a bowl. Make sure to mix them well so that everything is evenly combined. Next, slowly add water to the mixture. You want the dough to be thick and slightly sticky, so don't add too much water. Cover the dough and let it rest for at least 10 minutes. Take small pieces of the dough and shape them into biscuits. You can make them any size you want. Add about a 1/4 cup of canola oil to ...

  How to Cook with Ham Hocks and Hog Jowls: Traditional Techniques and Modern Flavor Pork has fed families on tight budgets for generations. Long before local butcher shops became trendy, home cooks relied on secondary cuts to stretch food dollars. These tougher parts of the animal contain high amounts of collagen and fat, which turn into deep flavor during long cooking sessions. Contemporary kitchens now turn to these affordable ingredients to add rich umami depth to everyday meals. You get big flavor without spending a lot of money at the meat counter. Understanding the Cuts: Ham Hocks Versus Hog Jowls A ham hock sits at the joint where the pig foot meets the leg. This cut has very little meat, lots of bone, tough skin, and thick connective tissue. High collagen content makes it tough until you cook it for hours. As it simmers, the collagen melts into gelatin. This process creates a rich, smoky broth that coats your spoon. Hog jowls come from the cheek of the pig. They feature a ...

Emergency Flatbread In times of crisis, this recipe is a lifesaver for providing a quick and satisfying meal for your family. This flatbread can be cooked using any available means. While I personally used lard in my dough, it is not a requirement; feel free to use whatever fat you have on hand or leave it out entirely. The flatbread can be cooked to your preference, whether lightly browned or extra crispy. For added flavor, consider incorporating seasonings into the dough during preparation. Ingredients: 2 1/2 cups of self-rising flour, plus additional for dusting 1 tablespoon of fat (such as lard) 3/4 to 1 cup of warm water Instructions: In a bowl, combine 2 1/2 cups of self-rising flour with 1 tablespoon of fat. Use a pastry cutter or fork to incorporate the fat into the flour. Gradually add warm water, starting with 3/4 cup and adjusting as needed. Mix the ingredients until just combined, being careful not to overwork the dough. The dough should have a slightly drier consistency th...

Hearty Tomato Ham Hock Soup Recipe for Slow-Simmered Flavor Pork bones and bright tomatoes create a rich broth that satisfies your craving for a warm, filling meal on a cold night. When you drop a salty pork bone into a pot of crushed fruit, magic happens on your stove. You get a thick, savory dish that warms you from the inside out. This meal takes time to build, but the steps are simple. You end up with tender meat and a thick sauce that begs for a piece of crusty bread. Why Tomato Base Transforms Traditional Ham Hock Soup You might wonder why tomatoes belong in a pot with heavy pork. Traditional pots rely on beans or greens, but a tomato base brings a sharp punch that cuts through rich meat. The Chemistry of Acid and Pork Fat Ham bones release a massive amount of fat and collagen as they cook for hours. This creates a heavy, oily layer that coats your tongue. The acid in tomatoes cuts right through that fat. It balances the heavy flavors and keeps the dish from tasting t...

The Ultimate Guide to Making a Flavorful, Meatless Chili from Scratch Are you looking to enjoy a hearty, comforting meal that’s both nutritious and meat-free? Whether you're a dedicated vegetarian, exploring plant-based options, or simply craving a delicious bowl of chili, this recipe is designed to satisfy. With a combination of dried pinto and red kidney beans slow-cooked to perfection and infused with a rich, seasoned red chili sauce, you'll discover that making chili from scratch is easier and more rewarding than you might think. Let’s walk through the full process, from prepping the beans to serving a bowl of flavorful goodness. Table of Contents Why Make Your Own Meatless Chili? Ingredients Needed Preparing the Beans Cooking the Red Chili Sauce Slow Cooking the Chili Serving Suggestions & Tips Conclusion Why Make Your Own Meatless Chili? While canned chili is quick and convenient, preparing chili from dried beans and scratch-made sauce offers unparalleled flavor and t...