Serving food is good; serving good food is even better; but serving healthy good food that is flavorful is the best.
To cook healthfully, you do not need to cut the flavor; you just have to modify the traditional cooking methods. Chefs say that the secret to cooking a healthy meal is by knowing the best culinary techniques. Here are ways to lessen fat from your food. Let us compare the two methods for each technique.
Braising
Traditional method: Brown meat in fat; then cook, covered, with a little liquid for a long period of time. Braising seals in moisture and
Alternative method: Skip the browning step. Use a cooking bag to lock in moisture without adding calories. Dust bag with flour, which combines with juices for a low-fat sauce.
Roasting
Traditional method: Oven-roasting meat ensures even browning and rich flavor. Baste tender meat frequently with fatty pan drippings to keep it from drying out.
Alternative method: Baste meat with fat-free broth, wine, or juice to lock in moisture
without losing flavor. Chill pan juices, skim off fat and use the juices to make low-fat gravy.
Sauteing
Traditional method: Cook food in hot oil in a skillet over high heat. Remove food and make sauce in same pan. Stir food back into pan and coat with sauce.
Alternative method: Use a non-stick pan and substitute any flavorful liquid—juice, wine, broth—for the oil; sauté as usual.
Broiling
Traditional method: Cook food directly above or below the heat source. Since food is cooked under intense heat, apply basting sauce or oil often to maintain moisture.
Alternative method: Use a cooking spray—instead of brushing on too much oil—for a light, even coating. Food still caramelizes, but with a fraction of the fat and calories.
