Low Fat Recipes: Cooking Methods
It is not only good enough to buy, choose and eat right, making your food correctly and better is also a key to success with any type of low-fat diet. You can opt for oil and fat free versions like steaming, poaching, roasting, , stir-fry and such. Dry-roasted, water-packed canned fish like tuna for example, over oil which can cut the calories from as high as 275 calories down to 150! One simple choice of product, what a difference!
Now, if you also choose to rather add no to little oil, rather lemon juice and some whole-wheat pasta or brown rice you are making some better choices. The type of cooking and food preparation technique, processes and time you use, can all help you either reduce fat or hinder your overall efforts. Rather opt for not frying and sautéing foods. Gravies, sauces and meat drippings will no longer form part of your nutrition. Steaming and boiling is the way to go (and then not for long periods) to keep the nutrients intact and at their best. Baking or broiling are also great low fat recipe cooking methods, as the fat is allowed to drip off and down, away, not making its way into your system, for all-round healthier living, eating and enjoying the daily calories and meals that you lovingly prepare for you and those you care about.
Using the microwave and water, steam, moisture are all perfect low-fat recipe friendly methods that will go a long way in supporting your efforts. Raw is even better, with no processing or cooking, crisp and delicious. Soups, salads a perfect meal idea for healthier living. Steamers and heatproof racks are good investments. You also need to be more familiar with Low Fat Recipe Terms, Lingo And Vocabulary, like low fat, reduced fat and fat free. There are differences, you know! According to the FDA, here are some key distinctions between these different categories:
Fat-free: less than half of 1 gram of fat per serving
Low-fat: 3 grams of fat or less per serving
Reduced fat: 25% less fat than other regular/comparable foods or products
Low-calorie : has 40 calories or less per serving
Light/lite: one third equivalent less calories to 50% less fat than regular products
Less fat, low-fat, low-calorie foods can easily be distinguished from one another if you know how to read and make sense of the nutritional label and information on the foods you buy and prepare.