Ask Chef Paris
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Q: Sandra has asked " Is Saz's Barbecue Sauce vegetarian, or does it contain meat-based flavoring? My husband likes the sauce, and I would rather not buy two different brands. Thanks!"
Good Afternoon Sandra-
Our BBQ Sauces are free from any meat-based flavoring! Additionally, the following link will take you to our website www.sazs.com where there is a complete list of ingredients to our sauces.
If I can be of any further assistance, please don’t hesitate to call or email the information listed below. Thank You for the question!
Chef Michael Paris
Q: Rebecca C has sent us a note and has asked "What is Panko Fried mean?"
Good Afternoon Rebecca-
Panko refers to a style of bread crumb made popular in Chinese cuisine whereby the dried bread is processed to a coarser cut then the bread crumbs we typically use. The appearance of these crumbs once fried in a pan or a deep fryer is more ‘elegant’ (tough to equate fried anything with elegance I know) than traditional crumbs while actually providing a perceived lighter mouthfeel.
Panko Bread Crumbs are available in many grocery stores and are usually located near other breading type products. When using, please add some compatible seasoning to the crumbs based upon the recipe you are preparing, as the crumbs are tasteless right out of the box!
Thank You for the question!! Please contact me if I can be of any further assistance....
Chef Paris
Q: (Tomorrow) is my wife's birthday and I want to bring her to Saz's as she love everything. I have been out of work for the last three months and can\'t come up with the cash. To make her happy I am hoping to make one of her favorites from your menu Mozzarella Marinara. Can you please tell me what I have to do to make this for her? At least help me get it close.
Good Afternoon Mr. Stanford-
Creating Mozzarella Marinara at home is a great idea for your wife!! We can certainly make the endeavor a tad easier by directing you to the frozen department of your favorite grocery store and offering our pre-made mozz sticks!!! They have been tested for cooking in a home fryer or in any oven. The directions are on the box and the only other item you would need is a jar of your favorite marinara sauce!!
Should you choose to make them from scratch you will need:
Egg Roll Wrappers measuring a minimum of 4" x 4"
Low Moisture Sticks of Mozzarella
Water
Preparation Steps:
Lay egg roll wrappers on plastic wrap covered counter
Place cheese at one end making sure the cheese does not extend beyond the wrapper
Make one revolution with the wrapper around the cheese
Fold the sides of the wrapper toward the center and snug with the ends of the cheese
Continue rolling until you reach the end of the wrapper
Using your fingers seal themozz stickby placing a light brushing of water along the edge of the wrapper and roll so that this seam is on the bottom and the weight of the stick is preventing the stick from unwrapping
Note: You may need to press the mozz stick down just a little bit to make sure the seal is secure
Repeat with remaing cheese and wrappers
Steps for Frying:
Pre-heat Oil in a saucepan ( there must be enough oil in the pan to cover the mozz stick as it cooks) so that when a drop of water is placed in the oil it sizzles vigorosly.
Add Mozz sticks (no more than 4) and cook untill the outside is golden brown or the cheese begins to ooze from the stick.
Serve with your favorite marinara already warmed!!
EDITORS NOTE:
Q: Hello Chef Paris, How do you de-spice a batch of chili? I put too many hot peppers in and tried adding more beef and beans with no result. Any suggestions? Thanks!
A: Over time I have found that dark beer, sugar and beef base (no added water) work the
finest. Another opportunity would be to serve sharp cheddar cheese, sour cream, fresh cilantro as condiments--dairy has heat cutting properties though many chili purists balk at the notion of adding any form.
Not sure how far past your accepted heat level this batch has traveled, but sometimes trying to counter heat will morph your recipe into an unrecognizable pot of ????? ultimately setting you behind more than cutting your losses and making a second batch with little or no spice and combining the two.
Working with peppers is not an exact science as they are all picked at different times at different maturities creating different levels of heat. Unless the pepper is a habenero, try a small piece each time you cook with them as a way to anticipate the 'punch' each one will add to a given recipe.
Thank You for taking the time and submitting your question through our website; I hope my response did not arrive too late?! Please feel free to call or email additional questions!!
Q: What is the difference between a Baby Back Ribs and St Louis style ribs?
J Walter
A: Good Question J Walter. The main difference is where the ribs are located on the pig. Baby
backs are the last ribs, next to the loin section of the animal. These are meatier ribs, and they're fairly uniform in size. Baby back ribs also have a little less fat, as compared to spare ribs.
St. Louis-style ribs are also called "spare ribs". Spare ribs are traditionally cut into rectangular sections, so they more closely resemble baby backs.
At Saz's, we serve our Award Winning Baby Back Ribs. Baby Backs are a more tender, flavorful rib. Our fall-off-the-bone ribs are bathed in our Saz's Original BBQ Sauce. Unbeatable in quality and flavor.
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