30 Oddly Useful Appalachian Cooking Tricks That Actually Work

My mama never wrote a word of it down. It was all in her hands, and most of it went in the ground with her. Here's thirty of them, counted down the way she had them in her hands — number twenty-six is what she did to a bag of hard brown sugar gone rock-solid overnight, number seventeen is why her biscuits flaked into a hundred layers while mine used to sit like a hockey puck, number five is the order she added salt to a pot of beans that most folks get backward, and number two is a pinch of something white stirred into her tomatoes that was never sugar nor salt. And number one, she'd have laughed if you ever called it a trick. Where a claim rests on real food science, it's named on screen. Where it's just how Mama did it, I say so. Now pick just ONE of these to try this week, by feel, not by measuring cup. Tell me down in the comments which one you picked, what your people called it, and what county they cooked it in. I read every one. Now it's written down. This video is historical and educational, not medical or nutritional advice — talk to a doctor or dietitian before changing how you cook or eat. #Appalachia #GrandmaNeverWroteDown #AppalachianCooking #OldFashionedRecipes #DepressionEraMeals #SouthernCooking #CastIronCooking #ComfortFood #FrugalCooking #FromScratchCooking #KitchenTips #FoodScience #FamilyRecipes #MountainCooking