A Lot of Tips Aug 18, 2005 12:15:26 GMT -6
Post by chief_cook2 on Aug 18, 2005 12:15:26 GMT -6
Reducing the fat content in meat and poultry dishes:
Cook chicken and turkey with the skin on to keep it moister and more
flavorful. Remove the skin after cooking.
When a recipe directs you to sauté meat in butter or oil, use wine
instead. Or, cook the meat in broth or tomato juice.
Replace stuffings and breaded toppings or coatings with herbs and
When broiling, roasting or baking meat or a meatloaf, use a rack to
catch the fat drainage so the meat doesn*t sit in fat.
Baste meats with juice, wine or broth instead of butter or other fats.
If possible, cook stews and soups in advance then refrigerate and skim
the fat off the top before reheating.
Replace a portion of the meat in a recipe with beans, grains, or
Use low-fat 1 or 2% milk when a recipe calls for milk.
Try low-fat or nonfat sour cream, yogurts, cream cheese, and cottage
cheese in recipes calling for them.
If a recipe calls for cream, try replacing all or part of it with
evaporated skim milk or a milk alternative.
Combine low-fat grated cheeses with wheat germ or whole-wheat bread
crumbs as toppings for casseroles.
Experiment with reduced-fat cheeses.
Use fat-free or reduced-fat cream cheese or a fruit spread on your toast
instead of butter.
Use egg whites or egg substitutes in place of whole eggs.
Try butter substitutes on your vegetables instead of butter or
margarine. Try various butter-flavored sprays until you find one you
Use yogurt cheese in recipes calling for cream cheese.
Learn to love cooking spray. Use Pam or other vegetable cooking sprays
in place of oil whenever possible. A light mist is all you need to keep
foods from sticking. Several brands have now added canola and olive oil
sprays that add a slight flavor to your foods.
Non-stick pans are great and require little or no oil for cooking.
Invest in a good non-stick skillet; it will be well worth your money.
Stir-fry your vegetables in low-sodium or homemade broth. Chicken, beef
or vegetable broth give your vegetables a great flavor, and using broth
instead of oil really cuts down on the fat.
Boil, broil or bake instead of frying.
When baking, always use a pre-heated oven, it will help to seal in
moisture and flavor.
Always remove the skin from your poultry and trim the fat from your
Leaner meats are often "tougher" than fattier cuts. Use marinades to
tenderize your flank steaks. Red wine vinegar, crushed garlic, lime and
fresh ginger make a fabulous marinade. Just put a trimmed flank steak in
a zipper bag, add the marinade, then keep in your refrigerator for a few
hrs. Broil or grill for a delicious addition to your table.
Steaming vegetables is a quick, healthy way to cook vegetables. Use a
metal steamer on top of the stove or steam in the microwave with a small
amount of water and a dish covered with plastic wrap.
Use non-fat yogurt to add moisture to dishes.
Use applesauce in place of all or part of the oil in baking recipes.
Use fresh herbs whenever possible. Use a mortar and pestle to grind them
for the freshest and fullest flavor.
Grate fresh ginger with a flat, sheet-type grater. Use a food processor
to grate fresh horseradish fresh packs a lot more punch than the salted,
Add dried herbs such as thyme, rosemary and marjoram to dishes for a
more pungent flavor, but use them sparingly.
Use citrus zest, the colored part of the peel without the pith. It holds
the true flavor of the fruit. Grate it with a flat, sheet-type grater or
remove it with a vegetable peeler and cut the pieces into thin strips.
Toast seeds, nuts and whole spices to bring out their full flavor. Cook
them in a dry skillet over moderate heat or on a baking sheet in a 400
degree Fahrenheit oven.
Roasting vegetables in a hot oven will caramelize their natural sugars
and bring out their full flavor.
Use vinegar or citrus juice for a wonderful flavor-enhancer, but add it
at the last moment. Vinegar is great on vegetables such as greens, and
citrus works well on fruits such as melons. Either is great with fish.
Use dry mustard for a zesty flavor in cooking or mix it with water to
make a very sharp condiment.
For a little more "bite" to your dishes, add fresh hot peppers. Remove
the membrane and the seeds before finely chopping. And remember: a small
amount goes a long way!
Some vegetables and fruits, such as mushrooms, tomatoes, chili peppers,
cherries, cranberries and currants, have a more intense flavor when
dried than when fresh. Use them when you want a burst of flavor. Plus,
there*s an added bonus: when they*re soaked in water and reconstituted,
you can use the flavored water in cooking