|
|
Food, fats and cooking can be complicated, but these ideas aren’t:
- Use baking paper to line frying pans; no oil or fat is need to stop food sticking, particularly crumbed food.
- If you have a favourite commercially produced vinaigrette which is high in oil, pour off as much oil as possible, leaving the flavoursome residue as a dressing.
- To keep chicken breasts moist and tasty during cooking, leave the skin on and cook skin side up to begin with. Remove skin before turning breasts to brown and complete cooking.
- If buying frozen prepared meals, lift lid and run low pressure hot water over the top of the food to remove any congealed fat.
- Make a thick sour cream alternative by putting a large pot of low fat yoghurt into a strainer lined with a paper coffee filter. Set the strainer over a bowl and leave in fridge overnight.
- When frying mince for bolognaise etc, tilt frying pan to allow the fat to run out of the meat. Soak up fat with paper towels.
|
|
Simple ways to cut fat from a meal )