EATING WELL; Low Fat and Lots of It From Prudhomme - low fat thai restaurant dishes

Marianne berroso
1993 this is a digital version of an article from The Times Print Archive, before it starts online in 1996.
To keep these articles as they appear initially, the Times will not change, edit, or update them.
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Earlier this month, Paul pollahold strolled around the green Tavern in Central Park on his motorcycle.
He said he weighed 40 to 70 pounds higher than his ideal weight.
He uses a scooter to save knee wear from the 390 pounds he currently carriesfoot-9 frame. The larger-than-
In the 1980s S, Cai's cooking life manager became a household name when he persuaded Americans to eat his spicy food, which bubbled in butter and in lard
He said in the city that he had handed in the fat.
In pursuit of his "ideal" weight, he weighed 325 to 350 pounds.
The 53-year-old pollahold began writing a low
Chef Paul plod Ham's Fork in the road (
William Morrow, $23).
Cover coyly said the book represents "the different directions of cooking by America's favorite chefs ".
"It wasn't until you turned over to the back of the jacket that you understood what that meant:" thanks to chef Paul pollahold, your favorite dish became healthier.
"Low-
The fat side of the jacket is a thoughtful decision based on Mr.
Prudham is in K-
Paul's kitchen, his restaurant in New Orleans. "We tried low-
The fat dishes on the menu are useless . "Prudhomme said.
"But we put the names of the books next to the plates and they sell very well.
"What kind of ambassador is advertising low-
Fat Cooking is a person intoxicated with his amplitude, and one says, "overweight is an amazing thing, do people recognize you? Dressed in white with a beard. "?
Would anyone be bothered if he wasn't a walking ad for his new culinary style?
No ads.
At a recent cooking demonstration in Philadelphia, he said, he sold 350 books to an audience of 400 people. Mr.
He was inspired to invent recipes that contain no more than 30% of fat calories because people have been asking for them for years, says pollahomme.
"Fat is one of the real culprits of the disease because the body can't handle it," he said . ".
"Americans eat a lot of fat, which affects a lot of the population.
"The recipe in the book, Sir
Prud homme said he finished in less than six months and really worked --in-progress.
"When I finished a recipe, I said, 'Oh. K.
"But I know I can make it better," he said . "
"I don't have time. "What Mr.
Pollahold has made remarkable achievements.
The chefs have been struggling for a few years and usually fail to deliver low
Fat food that others are willing to eat.
Like Michelle Richard and Jean of Los Angeles citrus-
Mr. Georges Vongerichten of Jo and Vong in New York successfully tried dozens of alternatives to butter and cream
Prud homme understands that in order to maintain flavor while eliminating fat, cooking must be done in a new direction.
"We can't use recipes from the past," he said . ".
"We have to put together ingredients and food that never needed fat.
I started the process in the book. "Mr.
The food in the book was not as good as the traditional Cajun food that made him famous, but he said: "I know it can be improved and our taste buds can be changed.
We can keep our taste buds away from fat.
"He pointed out his new feelings about skim milk, which he could not bear in the past.
"Now, when I drink regular milk, it feels super greasy," he said . ".
"But before we have something to change our taste buds, we can't re-cultivate them.
I'm not going to say I 've done this completely, but some recipes are good.
"Four recipes I have tasted from my new book ---
New Crayfish etouffee on pasta, shrimp, eggplant and creamand-
Corn Soup and corn bread with pepper-
The flavors are rich and there is no indication that they are low in fat.
If Mr.
This is a recipe that can be easily corrected-
His over-use of the whole pepper, be it pink, green, white or black.
The food they make is not too spicy.
To be more precise, many mouths offer unexpected hot bursts that are not always popular.
To correct the problem, reduce the amount of pepper and crush them.
This food is not just a low
Fat rehash of "Chef Paul pollaham's Louis Anna state Kitchen", this is 1984 recipe, he is the bagpipe hand that Cajun cooks.
There are a lot of dishes that are not originally Kajun, such as Turkish tortillas and lentils soup.
But it successfully expressed
The sensitivity of pollahomme, who loves the rich, highly seasoned food, focuses on etouffes, jambalayas and gumbos, which are famous in the state of Luis Anna.
To make the recipes as good as they are, sir
A small batch of homemade fruit syrup and thick agent made of beans was compiled by pollahomme and expressed willingness to use skim dairy products. As Mr.
Prudhomme explained in the introduction to the book: "It's really hard for me to get the full" round "flavor without using butter or oil.
There is no "round" taste, I am not satisfied with a dish.
It has to be complete and fill my mouth with a variety of flavors ---
Sweet, salty and spicy.
Fruit syrup is a substitute for butter and oil.
However, syrup alone does not allow the body to accept a dish. Mr.
Prudhomme found that chickpeas and other beans can be used as low-nutrient foods when cooking and rottingfat thickeners.
He uses skim dairy products to add cream, but not to combine with seasonings.
"I think they need help themselves . "Prudhomme said.
"We help them as much as we can because we need them to be creative.
"With a welcome smile and a charming laugh, Sir
Gladham admits he's not always eating so low.
Although he tried to achieve what he called his ideal weight, he still cooked very well.
"I feel great when I drop to 325 to 350," he said . ".
"I only need to sleep three hours a night.
I'm much better than nothing.
I'm doing more exercise right now, riding a regular bike three times a week for 40 minutes.
"As he lost his weight, he used less motorcycles and walked more. Mr.
Pollaham also said that although he looks slim on the outside, his cholesterol, blood pressure and pulse rate are slim athletes.
Perfectionist, sir.
Brud Holm says he's low.
The work of fat has not yet been completed.
"One of my fantasies is to be able to eat all the food I can eat and still be a normal person," he said . ".
"If I could figure it out, I would be the king of America.
I don't think I did that in this book.
Shrimp Corn Soup (
Adapted from Paul prudorm)
Total time: 1 hour 15 minutes 2 teaspoons dry mustard1 1/2 teaspoon salt 1 1/2 teaspoon sweet chili powder 1 1/2 teaspoon garlic powder 1 1/4 teaspoon onion powder 1/2 teaspoon white pepper 1/Basil dry leaves1/month teaspoon black pepper1/ monthly teaspoon cayenne1/month teaspoon dried beef to leaves2 cup skim light milk6 tablespoon skim milk1/month cup skim mayonnaise1/month cup skim cream cheese2 1/2 cup chopped one cup freshcut corn (
About 6 to 8 ears)
2 cups apple juice 1 cup chopped celer1 teaspoon chopped fresh garlic 1 1/2 cup shrimp or fish soup 1 1/2 pound peeled shri2 tablespoon chopped fresh parsley. 1.
Place the seasoning mixture, mustard, salt, pepper, garlic powder, onion powder, white pepper, Baili, Basil, black pepper, cayenne and oregano in a small bowl, spare
To make the cream mixture, mix the evaporated skim milk, skim dry milk, mayonnaise and cream cheese in a blender until smooth and creamy. Set aside. Advertisement2.
Place 1 cup of onion, 2 cups of corn, 1/2 cup of apple juice and 1 tablespoon of seasoning mixture in a blender or food processor.
Preheating weight 5-
At a high temperature of about 4 minutes, quart off the pot, preferably without sticking the pot.
Place the pureed ingredients in the pan and add a 1 tablespoon seasoning mixture.
Cook once in a while, scrape until a brown shell is formed at the bottom, with a reduced volume of about 12 minutes. 3.
Add celery, garlic, 1/2 cups of apple juice, 1/2 cups of soup, and mix the remaining onions, corn and spices, stir well.
Add the remaining apple juice, scrape the bottom of the pan, cook for 15 minutes and stir occasionally.
Cook with shrimp for 3 minutes.
Add the cream mixture and the remaining ingredients.
Mix evenly and put in a gentle boil.
Remove from the fire, stir with parsley and serve immediately.
Output: 4 copies.
General nutritional analysis of each food: calories, grams of fat, mg of cholesterol, mg of sodium, g of protein, g of carbohydrate.
Eggplant and cream pasta (
Adapted from Paul prudorm)
Total time: 1 hour 2 teaspoon pink pepper 1 teaspoon Green pepper 1 teaspoon white pepper 1 teaspoon 1/2 teaspoon dry pepper 1 1/4 teaspoon onion 1 teaspoon salt 1 teaspoon garlic 1 teaspoon dry basil 1/2 teaspoon grated cottage cheese 5 oz evaporated skim milk 1/4 cup skim cream cheese 2 cups peeled chicken 2 cups chopped eggs 2 cups fresh mushrooms 2 cups apple juice 1 cup chicken 3 cups cooked1.
Mix the pepper, dry mustard, onion powder, salt, garlic powder, basil leaves and white pepper in a small bowl for standby.
MIX Farm Cheese, skim milk and cream cheese in a blender and then process until smooth. Set aside.
Heat 10-
At a high temperature of about 4 minutes, an inch frying pan, preferably a non-stick pan. 2.
Place 1 cup of eggplant, 1 cup of onion, 1 cup of mushroom and 2 tablespoons of seasoning mixture in a frying pan.
Stir and cook for 2 to 3 minutes. 3.
Add a glass of apple juice, cook, and scrape the bottom occasionally until all the liquid evaporates to form the glaze for about 15 minutes.
Add the remaining apple juice, scrape the bottom of the frying pan, add the chicken nuggets, and the remaining eggplant, onion, mushroom and seasoning mixture.
Stir, boil, cook for 10 minutes on medium heat. 4.
Take it out of the fire and stir the cheese mixture into the sauce until it is mixed.
Add dried pasta, stir, and serve.
Output: 4 copies.
General nutritional analysis of each food: calories, grams of fat, mg of cholesterol, mg of sodium, g of protein, g of carbohydrate.
New Crayfish Etouffee (
Adapted from Paul prudorm)
Total time: 45 minutes 1 1/4 teaspoon salt1 teaspoon sweet pepper 1/4 teaspoon onion powder 1/2 teaspoon garlic powder 1/2 teaspoon dried pepper 1/4 teaspoon black pepper 1/4 teaspoon white pepper/2 cups chopped green bell peppers1/4 cups chopped celer1/2 cups 5 tablespoons of apple juice
Flour, Brown (see note)
2 cups of fish soup 1 pound of cooked crayfish tail (
About 4 pounds whole crayfish, or buy frozen tails that have been cleaned, cooked, and shelled)
2 cups of boiled long
White rice grains. Advertisement1.
Mix the salt, pepper, onion powder, garlic powder, mustard, black pepper, white pepper and pepper in a small bowl for standby. Preheat a 10-
Inch frying pan, preferably non-stick, heated for about 4 minutes at high temperature. 2.
Place the onion, pepper, celery and two teaspoons of seasoning mixture in a hot pot.
About 2 minutes or so, stir and cook and scrape the bottom of the frying pan.
Stir in apple juice, scrape at the bottom of the frying pan, boil until the liquid evaporates and forms a glaze, for about 7 or 8 minutes. 3.
Add the brown flour and the remaining seasoning mixture and stir to paste.
Add a small amount of raw material if necessary to moisten the flour.
Spread the mixture to the bottom of the frying pan and cook until the mixture is glued to the pan for 1 to 3 minutes. 4.
Stir in stock, boil and stir constantly.
Cook for two minutes, add the crayfish tail, mix well, and take it out immediately after boiling all.
Table with rice.
Output: 4 copies.
Note: Warm up 8-for brown flour-
In the heat of about three minutes, inch frying pan, preferably non-stick pan.
Add the specified amount of flour and stir with an egg beater to break down the block.
When the flour starts to brown, reduce the heat and shake and stir constantly to avoid burning.
Flour one is milk-
Chocolate brown, turn off the heating after 4 to 6 minutes.
Sift the brown flour and spare it until it is needed.
General nutritional analysis of each food: calories, grams of fat, mg of cholesterol, mg of sodium, g of protein, g of carbohydrate.
A version of the article was printed on page C00001 of the National edition on October 13, 1993, with the title: eat well;
Low fat and a lot from pollahold.