How do you trick there palete?

[Isa]

It's funny CC that you used the term "trick" instead of adaptation for example. Do you have to trick or fool people to get them to have a healthier diet?

I make a point to always try to cook or bake with less fat. In muffins I replace the fat with applesauce, leaving only 1 or 2 tablespoons of oil. I always used olive oil or canola.

I always used a lot less sugar then what is called for. Sometime I can cut the sugar by half. I used whole wheat flour to replace some of the white all purpose flour. I'll also add some wheat germs in baked good.

I always remove the skin of chicken. When making a plat en sauce, I strain the sauce and chill it's then easy to take it off.

[cape chef]

Sisi,

Hi
I understand your question...however to trick or minipulate ones palate to believe it is eating fat is a commen word used in cooking (or science) for that matter. It is not a deception I am refering to or being dishonest to my clients,it is actually a benefit for them as well as chefs to understand way's to fool one palete
cc

[momoreg]

Apple butter is a good one sisi, and so is pear butter, for that matter. I have heard of people using prune butter, although I have never tried it. I suppose if the color doesn't get in the way, it's probably a great fat sub. (Make sure there are plenty of bathrooms. And banana also has a fatty feeling to it, especially when it's very ripe.

[lynne]

You're right momoreg about apple and pear butters. I love using them as sustitutes!

One of my current favourite breakfast "tricks" is grits cooked in defatted chicken stock. They become so creamy and tasteful, without all the obligatory butter!

Of course any product that makes the flavour "stick" to your tongue will help you have that full flavoured fatty feel; and a full flavoured reduction is awesome!

[Isa]

CC,

I was in my kitchen and was thinking about this. Then I thought that I misunderstood, that trick was used like tips. I was wrong again. Now I know what you mean, you don't want to trick the person who eats but only their mouth and palate. Sorry

[Isa]

I think prune is often used in place of fat in chocolate dessert. I never tried it. I prefer applesauce.

In september I bought 45 pounds of apple, purée it and freeze it. It keeps forever and I have some all year. Thank god for food mill, couldn't make applesauce without it.

I've heard of apple or pear butter but I never actually made it or used it. Could someone please tell me what it is? and if it is something you can make yourself?


Thanks!

[momoreg]

Sure, you can make it. It is basically just reduced applesauce, to the consistency of tomato paste.

[cape chef]

Hey Sisi,

No Problem!!!!!!!
I consider you a wonderful resourse and very much enjoy your insight.
Thank you for caring so much about what we do as pro's
Respectivly
Brad

[Isa]

CC,

You'll make me blush. I should be thanking you and everyone else who are always so willing to help everyone.


Momoreg,

Thanks for the tip on apple and pear butter. Could you please tell me how you would use fruit butter in baked goods?

Thanks!

[Mezzaluna]

I can eat fat on my diet (and have improved blood work to prove it's done me good), but I do restrict carbohydrates. For example, I use spaghetti squash or zucchini shreds in place of pasta. I can eat a bit of starches (whole grains, sweet potatoes, fruits) once a day, but it takes some invention to make the other two meals. I'd be interested in some thoughts and recipes for those of us for whom low carb is healthy eating.

[ 02-10-2001: Message edited by: Mezzaluna ]

[cape chef]

Hey guys,
I'm realy happy that we have this forum now.
Question for you all. What are some of the way's you reduce fat in your food's without sacrificing flavor and "mouth feel"as an example to think about,If you took a sip of red wine and tasted it and then took a bite of Morbiar or monghago and tasted the wine again, it would taste different, The fat in the cheese coats your tounge and softens the acids and tannins in the wine and brings out the fruit.So to achive a similar taste with out the fat what do you do? i have found somethings that trick your palete like legumes purred and added to a sauce to thicken instead of a roux or mont be beurre.
Or eggplant caviar on pita crisp with a little hummis has a nice fat texture. Ofcourse there are your herbs and spices and zest of this and that,but if you are challanged with cliantle who are on low fat or low sodium diets but really want to enjoy there "dining experence" how do you build a memorable dish for them?
cc

[momoreg]

Sisi, substituting fruit butter for fat may take some trial and error, but as a general rule, solid fats (butter, shortening, margarine) should be replaced with half the amount of fruit butter. Oils should be replaced with 3/4 the amount of fruit butter. Some recipes may require more.

Replace eggs with egg whites, and reduce oven temp. by 25 degrees..

[Isa]

Thank you Momoreg. I'll give it a try next week.

Tofu. Silken, soft, & puree' added to bakery, or sauces and gravies gives viscous textures and mouthfeel. When tofu blends with a recipe, it takes on that flavor.
Tofu does have polyunsaturated fats
that occur naturally from the soybean, but
this fat blends to complement foods.
Has anyone tried it?
Nutritionpost

Thumbs up for the fruit butters and puree's!
Confession: my nickname is Prune. No, I don't have a medical problem... it's short for Prunella.

CC, do you use herbs as salt subs?
What kind of feedback do you get with them?

Mezzaluna, legumes are high in proteins, and a great source for complex carbs. Are you allowed complex carbs? If so, pastas in whole grain form are great. Do you have a book named Laural's Kitchen? It's a source for many complex carb recipes.

NP