Alternative Cooking Methods to Frying

Alternative Cooking Methods to Frying

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-fryingUse 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 BroilingUse a rack so the fat drips away from the food.

heart health with alternative cooking methods to fryingBaking: 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

Header Image credit: kone123 / 123RF Stock Photo

 

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