Tricks Of Trade
Poultry, fish and meat can be baked in covered cookware
with a little additional liquid.
The moisture that the liquid adds makes this method particularly good for
fish or chicken breasts, which tend to be a little dry.
Grilling Or Broiling Tips
Placing food on a rack and cooking with these methods
lets the fat drip away
from meat or poultry. It is also a tasty way to cook fish
steaks or whole fish.
Fish, poultry and vegetables dishes can be sautéed in an
open skillet with little or no fat; the high temperature and motion keep
food from sticking.
Try sautéing with a tiny bit of polyunsaturated oil rubbed onto the pan
with a paper towel. Better still, use nonstick vegetable spray or sauté in
a small amount of broth or wine.
For extra flavor, try marinating food before putting it
over the coals or under the broiler. Skewered vegetables also taste great
browned over an open flame.
Always place a rack in the bottom of the roasting pan,
so the meat or poultry doesn't sit in its own fat drippings. And be sure
to roast at a low temperature, about 350 F, to avoid searing the meat or
poultry and sealing in the fat.
For basting, use fat-free liquids such as wine, tomato
juice or lemon juice.
Cooking food in a basket over simmering water leaves the
natural flavor, color and nutritional value of vegetables intact.
Try adding herbs to the steaming water or using broth instead to add even
more flavor to the finished dish.