Smothering (food)

Overview of Smothering (food). Please note that this is a text-only version and does not include images or placeholders.

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Smothering (food)

Cooking Technique
Origin	Southern United States
Main Ingredients	Meat, Vegetables, Sauce

Smothering is a cooking technique used primarily in the Southern United States. The technique involves cooking an item of food by covering it with a sauce or gravy and then simmering it at a low heat for a long period of time.

History

Smothering has been a popular cooking method in the Southern United States for centuries. It is believed to have originated from the need to make tough cuts of meat more palatable and to preserve food in a time before refrigeration.

Technique

The smothering technique begins with searing meat, often pork or chicken, but it can also be applied to vegetables such as cabbage, okra, or potatoes. The meat or vegetables are then covered in a sauce or gravy, which is made from the drippings left in the pan. The dish is then covered and simmered for a long period of time, allowing the flavors to meld together.

Popular Dishes

Some popular dishes that use the smothering technique include Smothered chicken, Smothered pork chops, and Smothered cabbage. These dishes are staples in Southern cuisine and are often served with rice or mashed potatoes.

See Also

• Braising
• Stewing
• Southern United States cuisine

External Links

• Southern Foodways Alliance
• Food Network

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This article provides a brief overview of the smothering technique, its history, how it's done, popular dishes that use the technique, and some related topics. The article also includes references and external links sections, although these are placeholders and would need to be filled in with actual references and links.