| RELATED INFO |
| * Hospitality and Tourism Management |
October 23, 2007
Purdue chef offers recipe alterations for a healthy holiday
WEST LAFAYETTE, Ind. - |
"Start by cooking stuffing separately," said Carl Behnke, a chef instructor in hospitality and tourism management. "If stuffing is cooked inside the turkey cavity, it acts like a sponge that absorbs uncooked juices. It cooks so slowly it's difficult to reach a safe serving temperature of 165 degrees."
Behnke said slight changes to traditional holiday dishes could make them lower-fat and guilt-free, such as with:
- Cookies: Cut butter to half of the recipe's recommendation and substitute an equal amount of cream cheese for a unique flavor. This substitution reduces fat minimally yet gives
the cookies a flavor and texture option.
- Gravy: Use cornstarch dissolved in cold water, known as a slurry, as a low-fat thickening agent. Slowly whisk it directly into boiling liquid and stop when it reaches the desired consistency.
- Cream dishes: Substitute low-fat or fat-free evaporated milk. There may be a slight flavor change when doing this, so compensate with fresh herbs and seasonings.
- Mashed potatoes: Use cream cheese instead of butter and low-fat yogurt or evaporated milk instead of cream. When used in combination with strong flavors such as roasted garlic or chives, this variation can create a satisfying new item that stands alone and won't be compared with the traditional standard.
- Vegetables: Sauté in olive oil blended with canola or vegetable oil instead of butter. For roasting, use olive oil cooking spray to lightly coat carrots, parsnips, potatoes, beets, turnips, rutabagas or hard squash, such as butternut or acorn squash. Roast until a paring knife easily slips out of the vegetable.
For more of Chef Carl's holiday tips and his brining method, see https://www.purdue.edu/uns/html3month/2005/
051119.Holiday.html
Writer: Maggie Morris, (765) 494-2432, maggiemorris@purdue.edu
Source: Carl Behnke, (765) 494-9887, chefcarl@purdue.edu
Purdue News Service: (765) 494-2096; purduenews@purdue.edu
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