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The one thing that probably discourages more people from purchasing and using cast iron is maintenance. Like carbon steel woks, cast iron cooking pieces require "seasoning." To many this is a mysterious or overly time-consuming process. Even if you treasure fond memories of eggs and pancakes cooked in grandmother's ancient, blackened skillet, you might have no idea how to turn your new pan into such a treasure. Fortunately Lodge has come out with the new Logic line, which has been evenly coated on all surfaces with an electrostatic spray of vegetable oil. Next the cookware is put into an extremely high temperature industrial oven which bakes the coating into the surface. Not only will you be spared the time and effort of seasoning, but also the new piece you buy will look and perform better than if you had seasoned it at home. Just like that heirloom pan you will find that even pineapple upside down cake doesn't stick to this surface. The ribbed bottom of this pan allows grease to puddle away from what you're cooking, all the while making those desirable stripes across fish, beast, or fowl.Price: $24.95
If you're anything like me, one of your favorite meals is a traditional Sunday roast. Mmmm, those delicious roasted vegetables, crispy on the outside but soft and luscious on the inside! But now we're on a diet we can't indulge in that taste anymore... right?
Not true. While traditional roasted vegetables are very high in fat due to the fat bath they sit in while they cook. There are ways to prepare low fat roasted vegetables. And it's really simpler than you think (and sometimes even yummier than fat soaked traditional roast vegetables). You see, it's not really necessary to have so much fat to roast vegetables. Although it is the fat that kind of semi fries the vegetables to that nice crispy exterior... a little fat works just as well, if not better, than a lot.
So here is one way to prepare low fat roasted vegetables. Doing it this way won't result in soggy roasted vegetables.
Low Fat Roasted Vegetables
Preheat oven to 350F (190C)
Line your baking tray with parchment (baking) paper
Prepare and cut up your vegetables as per usual
lay your vegetables evenly over the parchment paper
Spray vegetables with extra virgin olive oil cooking spray
Bake in the oven for 20-30 minutes
Turn vegetables and spray the unsprayed side with cooking spray
Bake for a further 20-30 minutes
Cooking time on this will vary according to the size of the vegetable pieces of course and you're the best judge of that. But preparing them this way results in a nice crispy skin without all the excess fat.
Oh, and the meat can be prepared the same way. Tip with cooking pork, remove the skin and the excess fat before cooking. If you really must eat the crackling you can rub salt into it and cook under the grill. Not only is it lower in fat, It works better and results in lovely crisp crackling (but you have to watch it carefully). Just be certain to trim most of the fat from the underside first, you need a little to generate the heat to form the crackling... but certainly not the amount that is usually there.
Oh, and this makes it much easier to clean your roasting tray which is the other advantage of this low fat roasted vegetable recipe.
Hope you enjoy my low fat cooking tips.
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There are many benefits to low fat cooking. However, one needs to define "low fat" before you can really get a handle on what you are trying to accomplish.
Low Fat Cooking For Weight Loss
For most people, low fat means low total fat. Yet, by classifying low fat this way, people start to lose the benefits of the healthy fats.
For those that don't know, not all fat is create equal. In fact, your body actually needs certain fats to function properly. So, this being the case, why would you ever want to get rid of these types of fats.
You don't.
Even saturated fats from meats have their place. Testosterone production actually decreases when people neglect to get any saturated fats in their diet.
Now, this doesn't mean that you need to go overboard.
If anything, the fats you really need to watch out for are the "trans" fats.
Go ahead and knock these out of your diet A.S.A.P.
Your trans fats are going to come from your man-made products. So, with that being the case, why not just go ahead and knock out anything from your diet that isn't natural?
Weight loss and low fat cooking definitely go hand in hand. But, don't throw out the baby with the bath water and get rid of all of the fats in your diet all at once. If you only choose to eat and cook with all natural products, this should take care of itself.
Of course, this just seems to be such an easy fix that it can't possibly work.
The only thing you can do is try, your body will thank you later.
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Most of us are aware that we should eat healthy to stay fit. But most of us fail to follow this sensible advice mainly because we lack information on low fat cooking. Low fat cooking does not require special ingredients or a lot of extra effort. By giving a little more attention to what we eat and what we use to cook our food, we can come up with healthy and delicious low-fat food.
Low fat cooking is a way of preparing and cooking food that reduces our total fat intake. By making simple changes in how we cook, we will be able to enjoy a healthier diet without sacrificing flavor or giving up whole food groups
There are many benefits that we can get from lower fat cooking. It helps to keep us fit, lowers cholesterol levels, and protects us from heart problems. Below are a few tips to cut the amount of fat in the diet:
1. Use non-stick cooking spray instead of oil or butter. If cooking spray is not an option, use liquid oils instead of solid fats.
2. Choose lean meat and skinless chicken breasts, and trim all visible fat from meat.
3. Instead of frying, use other cooking methods such as grilling, broiling, baking, braising, poaching and microwaving foods. When you must saute, use minimal amounts of oil or use broth instead.
4. Dredge chicken or fish in breadcrumbs instead of batter, and then bake them instead of frying.
5. Replace some of the meat content in burgers, meatloaf, chili, etc. with vegetables, whole grains or beans.
6. Instead of pork or beef sausages, use chicken or turkey sausages. Replace regular bacon with Canadian or turkey bacon.
7. Use an egg substitute to cut out cholesterol. Or, use one egg and two egg whites to replace two whole eggs in your recipes.
8. Use fat-free or low-fat dairy products. Substitute full-fat cheeses with reduced-fat ones, and lessen the amount you use. Use yogurt or reduced fat sour cream in dressings, dips, spreads and stews.
9. Marinate your food in soy sauces, flavored olive oil, herbs or spices.
10. When baking, replace some of the fat with applesauce, low-fat buttermilk, or nonfat yogurt. Your baked goods will taste just as good without the extra fat.
Obesity and heart disease are on the rise. Low fat cooking can lower the amount of fats in our diet and help us avoid heart disease and common health problems associated with excess weight such as arthritis, joint pains and back problems.
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What makes a recipe that is low in fat high in flavor? The answer isn't in what you take out. The answer is in what you put in that makes the best low fat cooking. There are many great things you can add to traditional recipes to make them low in fat.
Desserts:
When you're making a sweet dessert recipe like a vanilla, rice, or tapioca pudding that is low in fat, add cinnamon or nutmeg to add luscious flavor. Adding more vanilla to a store bought pudding will bump up the flavor too.
Side Dishes:
When you're making a side dish like broccoli or green beans or asparagus that is low in fat, add a squeeze of lemon, a teaspoon of balsamic vinegar, and a teaspoon of extra virgin olive oil to spark up your act.
Main Dishes:
When you are making a main dish, preparation is the key. For flavor, try sprinkling extra virgin olive oil, fresh garlic, lemon, and herbs such as basil or rosemary over your dish. For method grill or broil. For the entrée, choose lean meats, chicken or turkey, and fish for tantalizing meals.
All of these dishes are great ideas for your low fat cooking needs. Next time you want to cook a low fat meal, remember some of these tips to add a little flavor to your cooking. I think you will find yourself pleasantly surprised with your new, great tasting cooking, which is also low in fat. Take these ideas, be creative and go cook some great meals.
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There is no reason why people with Type 2 diabetes have to eat bland meals in an effort to stay away from unhealthy fatty foods. In fact, there are plenty of low-fat cooking methods Type 2 diabetics can implement that will give them a massive variety of healthy options.
The most important thing to remember in low-fat cooking is to think about all of the extras. Of course, we know that broiling, baking and grilling are better options than frying and sautéing, but even using the better methods won't pay off if they are then tarnished with added fat. Baking fish won't work if it is swimming in butter and heavy sauces.
If you are looking for healthy alternatives then you have to go with it all the way across the board. Butter and sauces are out as they are laden with fat, cholesterol and calories. Lemon and lime juice are excellent choices in their place since they add flavor without the "bad" side effects.
If you find your recipe calls for oil: cold-pressed extra-virgin olive oil is the best and is designed for more heart healthy eating. Real olive oil is made from olives that are tastier. Cold-pressed oils also give greater health benefits. When there is very little oil required you could even go with a cooking spray, which often contains none of the "bad" stuff.
For meat selections: always choose a lean cut. This might appear to be a little more expensive that a cheaper cut with more fat, but when you cook off the extra fat it really comes out quite comparable to each other. You can even take it one step further and trim the excess fat off before you cook. This prevents the fat from cooking into the meat where it can't be retrieved.
Substituting different types of meat is also preferable. Instead of ground beef, ground turkey will offer roughly the same taste with a fraction of the fat. Turkey can also replace sausage in the mornings. A better option would be to cut back on meat altogether and occasionally replace it with a fresh salad or vegetables.
Desserts are another area that don't have to be completely eliminated. When recipes call for milk, use skim instead of whole. Instead of eggs, use an egg substitute. If one isn't available, simply compensate egg whites in the place of a yolk, since the yolk is where the fat and calories are located. The dish will taste the same and your heart will thank you.
The dangers of unhealthy fats go beyond damage to your heart and waistline. One study revealed women with Type 2 diabetes who ate the most saturated and trans fats in midlife, entered their seventies with far less brain power than women who ate less of these fats.
To discover answers to questions you may be asking yourself about Type 2 Diabetes, click on this link... Natural Diabetes Treatments
Clicking on this link will help you to see how to Beat The Belly Fat Blues Beverleigh Piepers RN... the Diabetes Detective.
Beverleigh Piepers is the author of this article. This article can be used for reprint on your website provided all the links in the article are complete and active. Copyright (c) 2010 - All Rights Reserved Worldwide
