He developed a Personal Food Preference form to plan food preperation to satisfy an individuals senses. This session included old classical ways of food preperation, layering and accentuating the aromas of the various comfort foods, but de-emphasized fat and calories. A salute to the senses, a 'Diet' can be delicious. He offers a catalog of favorite tools and books. Joshua Wesson Food and Wine Preparing dishes at the ADA Food and Nutrition Conference with Equal, Jackie Newgent, Chef, RD pointed out our major taste sensation is in the nose.
Warm foods have more aroma than cold.
When decreasing fat, ingredients have more seperation. Cornstarch can be added to firm it up such as in a product like cheesecake. In baking, fat coats flour proteins to prevent the formation of gluten and therefore is an excellent tenderizer. In low fat baking, thjis tenderizing role can be played instead by sugar. Knowing the basics of sweet, sour, salty and bitter tastes will position one to match food and wine properly.