A Lot of Tips

[chief_cook2]

Reducing the fat content in meat and poultry dishes:
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Cook chicken and turkey with the skin on to keep it moister and more
flavorful. Remove the skin after cooking.
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When a recipe directs you to sauté meat in butter or oil, use wine
instead. Or, cook the meat in broth or tomato juice.
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Replace stuffings and breaded toppings or coatings with herbs and
spices.
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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.
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Baste meats with juice, wine or broth instead of butter or other fats.
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If possible, cook stews and soups in advance then refrigerate and skim
the fat off the top before reheating.
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Replace a portion of the meat in a recipe with beans, grains, or
vegetables.
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Use low-fat 1 or 2% milk when a recipe calls for milk.
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Try low-fat or nonfat sour cream, yogurts, cream cheese, and cottage
cheese in recipes calling for them.
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If a recipe calls for cream, try replacing all or part of it with
evaporated skim milk or a milk alternative.
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Combine low-fat grated cheeses with wheat germ or whole-wheat bread
crumbs as toppings for casseroles.
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Experiment with reduced-fat cheeses.
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Use fat-free or reduced-fat cream cheese or a fruit spread on your toast
instead of butter.
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Use egg whites or egg substitutes in place of whole eggs.
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Try butter substitutes on your vegetables instead of butter or
margarine. Try various butter-flavored sprays until you find one you
like
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Use yogurt cheese in recipes calling for cream cheese.
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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.
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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.
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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.
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Boil, broil or bake instead of frying.
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When baking, always use a pre-heated oven, it will help to seal in
moisture and flavor.
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Always remove the skin from your poultry and trim the fat from your
meats.
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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.
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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.
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Use non-fat yogurt to add moisture to dishes.
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Use applesauce in place of all or part of the oil in baking recipes.
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Use fresh herbs whenever possible. Use a mortar and pestle to grind them
for the freshest and fullest flavor.
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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,
bottled kind.
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Add dried herbs such as thyme, rosemary and marjoram to dishes for a
more pungent flavor, but use them sparingly.
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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.
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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.
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Roasting vegetables in a hot oven will caramelize their natural sugars
and bring out their full flavor.
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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.
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Use dry mustard for a zesty flavor in cooking or mix it with water to
make a very sharp condiment.
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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!
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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