Higher Flavor, Lower Salt, Better Fat with PHI

Two 30 minute classes today with the Public Health Institute in Oakland – EZ Seasoning and Higher Flavor, Lower Salt, Better Fat.

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Among the recipes we did was Sriracha Glazed Beef and Tofu (adapted for a lower sodium result).

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We also did a Mushroom Powder Taste Test ( an umami punch with no added sodium). Use in soup, stews, eggs, tomato sauce, or mix with salt to add flavor and reduce sodium – great as a meat rub. So many uses. Keep a jar near your salt bowl. I find that portabello and morel powders offer the deepest flavor. Grind whole dry mushrooms in a coffee grinder or blender.

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And we tasted malt powder as a low sodium flavor-flave (dried malt vinegar). Buy online.

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77% of the sodium you eat comes from processed foods. The largest food contributor? Bread and bready products! So fyi – Morton’s salt is double the sodium as Kosher (kosher granules are double the size). Do a salt taste comparison. You’ll never eat Morton again.

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Another flavor enhancer is caramellized tomato paste. Low sodium and great in soups and stews. Toast up those leftover cans of tomato paste (3 minutes in a dry skillet) and freeze in an icecube tray for another day.

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We talked enhancing vegetable flavor and secrets by caramelization at 330F degrees or higher, dry heat of roasting, grilling, sauteling and broiling.

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EZ Seasoning handout | watch out you’ll be eating more veggies. The following photos by My Thu Bui.

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Cool Ipad technology

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Sous chef Janet

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quick curry | cumin mustard carrot lime | hato mugi brown rice | dang

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Girlz got it going

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cauliflower steak | sriracha tofu beef | caramelized onion | nutritional yeast | mushroom powder wow

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Sriracha-Glazed Tofu Grass Fed Beef

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