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How do I use citrus to enhance flavor?

Maximizing Flavor

Deb Kennedy, PhD - Maximizing Flavor

Recorded

This event was on January 2, 2025

Unlock the secrets to making healthy food truly crave-worthy in the enlightening talk. Join Dr Deb for this live event where she will discuss how to use culinary techniques to elevate the taste of nutritious meals without relying on excessive sugar, salt, or fat. This information comes from her collaborative work with experts in the field of flavor and culinary science. Whether you're cooking for yourself, your family, or a community, this event will equip you with the practical skills to create meals that delight the palate while supporting a healthy lifestyle.

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Question

Michael Baun

How do I use citrus to enhance flavor?

Answer

You can spritz citrus on top of your cooked dishes, like your roasted vegetables. You could spritz it, um, on the top of your, your soups, um, at the, towards the end of cooking time, you can either use citrus zest to go into fruit salads. So you just, you add it towards the end of the cooking process, I would say, um, to get a really fresh taste sometimes during the cooking process, if it's like a super stew.

Deb Kennedy, PhD

PhD Nutritionist

drdebkennedy.com

*Deb Kennedy, PhD* nutritionist, chef and Value-Based Medicine certified, is dedicated to helping people improve their health through food. She received her Ph.D. in Nutritional Biochemistry from Tufts University, and previously held roles with Tufts Human Nutrition Research Center for Aging, Yale’s Prevention Research Center, Babies and Children’s Hospital at New York Presbyterian, Cornell University, and Dartmouth-Hitchcock Medical Center. She also held the position of first Chair for Best Practices at the Teaching Kitchen Collaborative (CIA) and was an instructor in Culinary Nutrition at the New England Culinary Institute. A pioneer in the growing field of culinary medicine, and self-proclaimed food warrior, Dr. Kennedy is the author of multiple books, including The Culinary Medicine Textbook, a five-volume publication to date that uses her research in food, flavor, eating and nutrition to lay out the concepts and fundamental topics needed to master culinary medicine. For the last several years, Deb, along with 40 nutritionists and a dozen chefs from around the world, created culinary competencies for nutrition recommendations. She has developed the Food Coach Academy based on this work, which is delivered in a science-based modular format that provides individuals with expertise needed to use the power of food to transform health.