Low Fat Weight Loss Tips

Broiling, grilling, baking and roasting are all methods of dry heat low fat cooking that do not call for added fat. Ideally, dry heat sears food on the outside and leaves it juicy on the inside. However, dry heat cooking does not reduce the toughness, so it’s best to either marinate your foods first, or stick to tender foods. Be careful not to overcook foods with dry heat methods.

Baking and Roasting: Since this is low fat cooking, be sure to set meats or poultry to be baked or roasted on a rack in a baking or roasting pan so the fat drains off. Or you can use a gravy separator to isolate the fat and use the meat juices as a light sauce. Turning food during cooking is not necessary, although basting with pan juices or other liquids helps keep the food moist inside, crisp outside. You can also bake poultry or fish on a bed of vegetables, such as carrots and onions, to add flavor and retain moisture.

Grilling: Everyone loves a barbeque and your backyard barbeque provides it’s own wonderful taste, but you can also add extra flavor. Try a low calorie topping of lemon juice with bits of fresh or dried herbs instead of the bbq sauces. (there are some low fat ones out there on the market)

Broiling: Broiling is just an indoor version of grilling, but without the smoky flavor. Broiled foods also must be turned and watched very carefully so they don’t burn. Broil meats on a rack in your broiler pan so the fat can drain off.