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 Menu Development And Food Preparation Techniques

There is little to no specific information on how to enhance flavor specifically for those people with diminished taste buds.  We have, however, had success with certain ways of preparing dishes as described below.

Dishes for Declining Taste and Smell

Eye Round, Lamb or Chateaubriand–prepared in style similar to sous vide, the beef tenderloin is rubbed with a flavorful paste of oil, garlic, onion, rosemary and basil. It is then wrapped tight in plastic wrap and foil and left to sit overnight, so the flavors of the paste can penetrate the meat. The next day the foil covered beef is cooked  in a water bath of 140F for 2 hrs. This technique produces a perfectly cooked and perfectly tender piece of meat. The meat is then taken out of its wrapping, season lightly with salt and pepper and grill briefly to achieve some outer crust for texture.

5 Spice Boneless Chicken Thighsthis dish is full of flavor and its fragrance is outstanding. We use Boneless chicken thighs that have been trimmed of any excess fat are marinated in a mixture of oil, sesame oil, garlic, ginger and Chinese 5-Spice powder. Chinese 5-Spice powder consists of star anise, cinnamon, Sichuan pepper, fennel seed and clove. This spice mixture is extremely powerful, so you don’t need too much to achieve the flavor you are looking for. Again, like the chateaubriand, the chicken is marinated overnight to let the flavors penetrate the meat. The next day, the thighs are char grilled and then finish the cooking in the oven. The chicken is served with Ginger Mashed Sweet Potatoes and Steamed Baby Bok Choy. The sauce we use to finish the dish is a nice Sesame Vinaigrette which helps to cut the richness of the thighs.

Roasted Chicken with Fall FruitRoasted, bone-in chicken legs and breasts is topped with a sauce made with chicken stock, apricots, dried cranberries, and dried cherries. The combination of salty and sweet is a real winner and by using dried fruits, you get great flavor from the fruit that you wouldn’t get by using the fresh version. The use of fresh thyme in both the roasted chicken and sauce helps to tie the dish together. It is low in salt, but high in flavor. Serve with Roasted Butternut Squash and Green Beans Almondine.

Beef BrisketBrisket is a very versatile and inexpensive piece of meat. It can be smoked, roasted, corned, braised, or even grinded into burger meat. One method is trim the meat and then rub it down with a powerful spice rub. The inside is marbled with fat so the excess fat on the outside is not necessary for braising. If it is smoked or slow roasted, leave some fat on the outside. For braised brisket use a mixture of beef stock, Coca Cola, garlic, and onions. This dish, like the others above, comes out very tender and flavorful.   Cooking methods such as slow roasting, braising, and stewing make meats easier to eat for the elderly person. Serve with Herb Mashed Potatoes and Roasted Baby Carrots with Cipollini Onions.

Herb Crusted CodTo add some texture and flavor to this otherwise mild tasting fish, rub it with some Dijon mustard and top it with an herb bread crumb mixture. The mustard and crumbs help to not only keep the fish moist, but to give it a crunchy texture contrast. Based on taste preference one can use any herbs you like or even mix in some horseradish for a little extra kick. The possibilities are endless, but the results are always delicious. Serve with Rice Pilaf and Asparagus.
 
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