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Mad Delicious: Cooking Healthy with Keith Schroeder

Culinary expert and Cooking Light columnist Keith Schroeder stops by to talk about his new book, Mad Delicious: The Science of Making Healthy Food Taste Amazing. Learn how Keith combines flavors and budgets fat so that healthy food never tastes dull. 

By
Kara Rota,
November 5, 2014
Episode #024

Page 1 of 2

Welcome to the Clever Cookstr, your ultimate window into the kitchens of the world’s best cooks.

Today, culinary expert and Cooking Light columnist Keith Schroeder joins us to talk about his new book, Mad Delicious: The Science of Making Healthy Food Taste Amazing!

Too often, home cooks with good intentions sacrifice flavor and texture in an attempt to make their favorite recipes healthier. In Mad Delicious, Keith explains the why's and how's behind making every dish taste great, without overloading on fat, salt, and calories. He takes the kitchen science genre to the next level. 

Click the arrow in the player above to listen to the entire episode. Or download the episode from iTunes and learn:

  • How toasting your pasta improves flavor.

  • What is the science behind the Maillard reaction and why it matters to you.

  • Why the most tender steak you'll ever make needs a visual trick at the end. 

  • How each ingredient in a recipe works together to enhance flavor and texture.

  • How Keith found his way from the ice cream business to healthy cooking, without sacrificing any flavor along the way.

  • How to bring the art and science of healthy cooking into your own kitchen.

Listen to the episode, then let me know your thoughts on FacebookTwitter, and Pinterest

As a special gift to Clever Cookstr fans, here is Keith's recipe for Port-Stained Beef Medallions.......

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