It's a story connected to a now century-old concoction that's at the heart of Alabama barbecue — at least for chicken. Of course, I'm talking about the Alabama white sauce invented by Big Bob ...

500g white snapper fillet Juice of 3 lemons 4-5 garlic cloves ... Remove from the oil and place on a paper towel. To make the sauce, use the pounded garlic mixture and pour into a separate pan ...

How do Chinese restaurant stir-fries deliver silky and tender meat with a sauce that seems to cling? The secret is a technique called velveting.

Spoon 2 teaspoons of the sauce into a bowl and set aside. Lay the chicken fillets in a shallow dish, pour over the rest of the marinade and turn the chicken a few times to thoroughly coat.