Boost Flavor while Trimming Fat

Boost Flavor While Trimming Fat

Fat is where it's at when it comes to flavor. In fact, "fat carries flavor" is a basic culinary concept. Without fat, many foods just don't taste as good. If you've ever eaten a disappointing low-fat food, then you know what we're talking about!

What can be done? Well, adding a little more fat is always an option, and sometimes all it takes is a little bit. But, if you're really trying to limit the fat in your diet, you'll have to find other ways to boost flavor. Some ideas include:

Using the freshest, best quality ingredients you can find
Cooking with plenty of herbs and spices, citrus juices, vinegars, extracts, wine
Pairing low-fat entrees with slimmed-down sauces or marinades
Using MSG to increase flavor in low-fat soups and mixed dishes
Serving foods at a variety of temperatures (some cold foods and some hot foods at the same meal), and utilizing various textures and colors to make the plate more interesting

Reduced-Fat Cooking With MSG
How can MSG make lower fat food taste better? By enhancing the natural flavors of the ingredients in the dish—giving more "oomph" to the flavor, without adding any fat and little sodium.

The flavor enhancing ability of monosodium glutamate is not dependent on fat. In fact, what's needed is a protein ingredient, since MSG works best with protein-based foods such as meats, poultry, fish and certain vegetables. This makes MSG an ideal ingredient to use in low-fat soups; vegetable stews and low-fat casseroles such as those made with lean protein, vegetables and grains.

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