When fat is removed from classic dishes, “depth” is often the missing sensation. It’s hard to describe depth, so let me try to explain what it isn’t. Low-fat dishes have a “thin” mouth feel; they don’t make you wonder “What’s in this?” because there is often little or no aroma.
Depth manifests itself as a more complex taste, with a textural quality that you can really feel and an aromatic quality that fills the nose. A technique that provides the depth in many of my dishes is based on the “Malliard reaction,” which takes place when tomato paste is heated in order to caramelize its natural sugars. This singular technique provides complex taste, textural smoothness, rich glossy color and a good clean aroma. In short, the Maillard reaction provides an easy way to replace the missing sensation when you’ve removed at least two thirds of the fat. Incidentally, “Maillard” refers to Dr. Louis-Camille Maillard, the French scientist who, in 1912, first identified the chemical reaction.
Graham Kerr (1997), Techniques. Retrieved Tuesday, September 23, 2003, from www.gourmetworld.com/ ks01/ ks011701.htm.
[Update: I heard somewhere that the Maillard reaction occurs at 310°F.]