How do you trick there palete?

isa

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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.
 
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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
 
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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.
 
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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

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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 :eek:
 

isa

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Joined Apr 4, 2000
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!
 
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Sure, you can make it. It is basically just reduced applesauce, to the consistency of tomato paste.
 
4,508
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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

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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!
 
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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 ]
 
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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
 
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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

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Made a celery soup last weekend. Instead of adding rice as a thickener I used millet. It gave the soup richness, felt as silky as a soup made with cream.

I've been thinking a lot about tofu lately but I've often had it in Japanese restaurant but I never cooked with it at home yet.

How about sharing a few recipes Prune?
 
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Prune..yes..share...! I've been using prune puree in things like banana breads with much success..but would love to hear more of your ideas NutritionPost/Prune. So glad to have you here.
 
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I use different blends of Spices, I also have dried and minced citrus zezt that I use for a lift, as far as herbs I alway's have plenty of fresh herbs to use. In the off season I bring in herbs almost everyday. During growing season our grounds grew puts together a wonderful herb garden including edible flowers.
cc
 
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Nutritionpost, I do eat some legumes. My goal is not to eat high protein or high fat- only to limit carbohydrates and balance all other foods. Once a day I eat a serving of legumes or other high-starch veggies, or whole grain. I rarely eat pasta, because I haven't found a whole grain one I like. Any suggestions? Spaghetti squash doesn't cut it sometimes.
 
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pugzpw,

You bring out some good points.
The little touch of suger or the squeeze of fresh lemon or lime can give you exactly what you are looking for.
also depending on texure ,the bread thickning idea works very well.
cc
 
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Cape Chef you are right on about the eggplant having a 'fat' mouthfeel. I am often making an roasted eggplant and red bell pepper soup using veal or chicken stock. It has excellent silken texture. I use no oil, just put the onions and garlic to roast too and puree the whole thing. Some people add a couple tomatoes, but I have not tried that. It needs a good amount of seasoning. Cumin is good, and in that case I drizzle with a non-fat yogurt pureed with chipotle pepper. Saffron and herb is good. Lemon is good.

Julia Child in "The Way to Cook" has a rice and onion soup base that is pureed and added to soups to give the impression of a cream soup. It is a very good technique.

RE: I have also made a really good chickpea dip/spread using half tofu and half chickpea. Was very surprised at how good it was, and the texture was heavenly smooth. No discernable tofu-ness to it.
 
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Nutcakes,

Funny just last week I did a roasted eggplant,tomato and red bell pepper soup.
I got it from cooking lights annual cookbook and It was very good. I love the idea of the chipoltie flavored yogurt.I have also done the onion purre to give a sence of creamyness to a soup and it works very well
cc
 
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