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Chefs from The Culinary Institute of America demonstrate culinary techniques to reduce the sodium content in tomato sauces.

Tomato Sauces: Reducing Sodium with the World’s Premier Culinary College (video)

December 12, 2016

NNPHI collaborated with The Culinary Institute of America and the Centers for Disease Control and Prevention to produce the Reducing Sodium with the World’s Premier Culinary College video series, highlighting simple culinary strategies and techniques to reduce sodium in food service settings.

In this video, The Culinary Institute of America’s Chefs Brad Barnes and Lisa Brefere demonstrate culinary techniques to reduce the sodium content in tomato sauces. Chef prepares reduced sodium versions of a classic tomato sauce as well as several other tomato-based sauces using common canned tomato products, flavor enhancers and various culinary techniques.

This video was produced by The Culinary Institute of America in collaboration with the National Network of Public Health Institutes through Cooperative Agreement CDC-RFA-OT13-1302 with the Centers for Disease Control and Prevention (CDC – 5U38OT000203). Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the Centers for Disease Control and Prevention.

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