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…
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PRODUCT: Java-Gourmet Coffee-Based Rubs, Sauces, Salts & Sweets

Sauces are just the beginning of the coffee- accented products from Java-Gourmet. Photo by River Soma | THE NIBBLE.   Java-Gourmet is the story of two Bostonians who relocated to the sylvan shores of Keuka Lake in upstate New York. Surrounded by natural beauty, they began to roast coffee to order, slowly air-cooling the beans…
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Food Facts: The Difference Between Pickled Beets & Harvard Beets

As we were writing the previous post, it occurred to us that most people don’t know the difference between pickled beets and Harvard beets. The quick answer: Pickled beets are made with a pickling technique and served chilled or at room temperature. Harvard beets are coated in a warm sauce. The beets are pre-cooked for…
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TIP OF THE DAY: Lower Calorie Sauces

Another low-calorie tip: Mix condiments with nonfat yogurt to create tasty, low-calorie, creamy dressings, dips and sauces. While flavored mustards, pestos, salsas and savory chutneys are delicious low-calorie flavor-enhancers by themselves, transforming them into a creamy sauce adds versatility to your dishes. Using nonfat yogurt for a sauce base adds few calories compared with cream…
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