Ever wonder about the ingredients that stock our pantries at Southern Living? Here, we share the specific ingredients we use and why.
We use: Land O Lakes Salted Butter (unless otherwise specified).
Why Land O Lakes? Because it’s widely available and always consistent, meaning it always contains the same amount of water. Some bargain brands contain more water, and that can wreck your recipes.
Fun facts: The amount of water (or moisture) in butter can make the difference between cookies that hold their shape and those that spread and burn.
Why salted? Salt is a preservative, so salted butter stays fresh longer than unsalted. Added salt is the only difference between salted and unsalted butter.
We use: Pillsbury Best All-Purpose Flour in all recipes calling for all-purpose flour.
Why Pillsbury? Because it’s widely available and consistent.
Fun facts: Hard wheat makes high-protein, glutenous flour that’s used in bread baking. Soft wheat contains more carbohydrates and less glutens, so it’s best in baked goods with delicate texture, such as biscuits. All-purpose flour is a blend of these two types of flour.
We use: Domino granulated sugar (unless otherwise specified).
Why Domino? It’s a nationally distributed brand that’s widely available. And Domino is consistent, meaning, the crystals are always fine and don’t tend to clump.
Fun fact: Domino is made from pure cane sugar. Although there are mixed opinions as to whether there’s a difference between cane sugar and beet sugar, many professional bakers believe cane sugar is superior.
We use: Morton Table Salt (unless otherwise specified).
We use: Diamond Crystal brand.
Why Diamond Crystal? Like most restaurant chefs, we like the pyramid shape of each grain of Diamond Crystal salt, and we like that it doesn’t have added ingredients, such as iodine or sodium ferrocyanide, which are found in other brands.
Fun fact: 1 tsp. table salt = 1 1/4 tsp. Morton kosher salt = 1 3/4 tsp. Diamond Crystal kosher salt
We use: Hellmann’s Real mayonnaise (unless otherwise specified).
Why Hellmann’s? Because it’s distributed nationally and we like the flavor.
Fun fact: We also love Duke’s mayonnaise, but it’s not as widely available.