Posted in Low Fat Cooking Techniques on May 10th, 2008
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 [...]
Posted in Low Fat Cooking Techniques on May 6th, 2008
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 [...]
Posted in Low Fat Cooking Techniques on May 3rd, 2008
Moist heat cooking helps tenderize food and keep it juicy; reducing the need for the extra fat. Techniques include:
Steaming: This very easy, healthful method is very efficient for low fat cooking. Most vegetables and fish steam in less than 10 minutes. Steaming involves cooking food in a covered saucepan or pot over a small amount [...]
