Low Fat Cooking Techniques: Low fat Frying
May 10th, 2008 by LowFatChickie
Of course, “frying” means cooking food in fat. The fat provides flavor and also prevents foods from sticking to the pan. Two techniques provide low fat cooking alternatives to frying in large quantities of oil and fat.
Stir-Frying: Food cut into uniformly small pieces and stirred constantly in a very hot wok, deep sauté pan or skillet cooks quickly with very minimal oil. In place of oil, you can even use small amounts of chicken or beef broth instead.
Nonstick Sautéing: Traditionally, sautéing means cooking food in a small amount of fat or oil. Nonstick pans, which greatly reduce the need for fat, are a must for the health-conscious cook. With a good nonstick pan, you can scramble an egg without butter or sauté vegetables, chicken or fish in just a few drops of oil.
