PRODUCT: La Pan’s Gourmet BBQ Sauce

The number one product we receive over the transom (unsolicited) is barbecue sauce. We get so much, that we joke that aliens from another planet who happen into THE NIBBLE offices would think that earthlings live on barbecue sauce. On a less jocular note, most of the barbecue sauces sent to us are simplistic recipes…
Continue reading “PRODUCT: La Pan’s Gourmet BBQ Sauce”

COOKING VIDEO: Make Barbecue Sauce From Scratch

  There’s so much over-sugared barbecue sauce for sale; we wonder why people don’t make their own. It’s easy and more nutritious—and it costs less, too. You eliminate the high fructose corn syrup and can moderate the level of sweetener you do use (agave, brown sugar, honey, maple syrup). Your homemade sauce uses other superior…
Continue reading “COOKING VIDEO: Make Barbecue Sauce From Scratch”

TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace

Become a sauce master: Here’s Part 3 of chef Johnny Gnall’s tutorial on the secondary sauces. Start at the beginning with: The Five Mother Sauces Secondary Sauces: Bearnaise and Creole Secondary Sauces: Cheddar Cheese Sauce and Sauce Suprême   If you have questions or suggestions for other tips, email Chef Johnny. ESPAGNOLE SAUCE BECOMES DEMI-GLACE…
Continue reading “TIP OF THE DAY: Secondary Sauces, Part 3, Demi-Glace”

TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces

Turn plain tomato sauce into Creole sauce. Photo by Andrew Bossi | Wikimedia.   Earlier this week we introduced the five mother sauces, noting that each was the base for many other secondary sauces. Today, chef Johnny Gnall explains how the secondary sauces are made. Email Chef Johnny with questions or suggestions for other cooking…
Continue reading “TIP OF THE DAY: Mother Sauces Part 2, The Secondary Sauces”