There are many ways to cook your food. Some are better than others and some retain the nutrients and flavors better. When it comes to dieting, here are four ways to get maximum effectiveness and keep from adding calories.
Baking: Applying dry heat at moderate temperatures (below 400°F) is a great way to cook almost any kind of meat, from fish fillets to roasts. Baking usually requires little or no fat, and foods cook relatively quickly.
Broiling: Foods cook under high heat, usually below the heating element. This allows fat to drip away.
Grilling: Foods are cooked over an open flame or other direct heat. This method requires no fat and imparts maximum flavor.
Steaming: Quickly cooking foods in a steamer basket above a small amount of boiling water allows foods (especially vegetables) to retain most of their nutrients.
We do very little, if any, broiling in the oven’s broiler. You usually think of broiling a big fat juicy T-bone steak on the broiler. We eat very little steak, so maybe that’s why we don’t broil.
Our grilling in on a Farberware electric grill. There is no flame, usually, but just the results of grilling. We grill bone-in chicken breasts mostly and occasionally a shish kabob. Neither of us particularly likes to clean up the mess. It’s time consuming and hard work.
When I hear the work “baking,” I think of pies and cakes. For us, however, it’s chicken or an occasional turkey. A few recipes require that you bake the meat but we don’t use those types of recipes much.
We steam a lot. We steam most of our cooked vegetables. It’s easy and not too hard to clean up. We have worn out our steamers from using them so much. Charlene will even steam vegetables for soups and stews. Helps them cook faster and more completely.
We also do some skillet cooking. Often it’s oil less or maybe a spritz of spray oil. No frying greasy chicken, please.
How you cook has a lot to do with your enjoyment of eating. If you don’t use these main methods, try them. You’ll like it.