Every February is Heart Health Month as set out by the American Heart Association. Here is a list from their web-site of alternatives to frying for better heart health and better cooking in the kitchen.
Stir-frying: Use a wok to cook vegetables, poultry or seafood in vegetable stock, wine or a small amount of oil. Avoid high-sodium (salt) seasonings like teriyaki and soy sauce.
Roasting: Use a rack in the pan so the meat or poultry doesn’t sit in its own fat drippings. Instead of basting with pan drippings, use fat-free liquids like wine, tomato juice or lemon juice. When making gravy from the drippings, chill first then use a gravy strainer or skim ladle to remove the fat.
Grilling and Broiling: Use a rack so the fat drips away from the food.
Baking: Bake foods in covered cookware with a little extra liquid.
Poaching: Cook chicken or fish by immersing it in simmering liquid.
Sauéting: Use a pan made with nonstick metal or a coated, nonstick surface, so you will need to use little or no oil when cooking. Use a nonstick vegetable spray to brown or sauté foods; or, as an alternative, use a small amount of broth or wine, or a tiny bit of vegetable oil rubbed onto the pan with a paper towel.
Steaming: Steam vegetables in a basket over simmering water. They’ll retain more flavors and won’t need any salt.
For more health and nutrition ideas visit our sister web-site Savor the Food and Your Health and learn more about how food correlates to a healthy you.
List source: Heart.Org
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