Firstly, because it is easier to organize a balanced meal when you know the foods that make it up, I invite you to participate in the quiz series set up last week on the theme “Do you know do you evaluate your consumption of sugars and fats? ” We are in the quiz # 2, but you can still participate in the quiz # 1 for a while. You will find in this blog links to these two quizzes.
Today, here are some tips to decrease the amount of fat used for cooking and seasoning.
- Choose non-fat cooking methods. You are spoiled for choice: water, steam, oven, grill, microwave, bain-marie, stew, papillotte (including a barbecue) , on stone, the rotisserie and of course using a non-stick frying pan.
- Avoid consuming too many sauces: mayonnaise, dutch, béarnaise, …. To enhance the taste, use spices and herbs instead.
- Check how much oil you use to prepare your dressing: one teaspoon per person is enough. You can also use a lightened vinaigrette.
- “Spread lightly”: a knob of butter is enough. Also remember to use “butters” of 20 and 41% fat.
Next time, I’ll give you some tips to decrease the amount of fat contained directly in food.
See you soon !