Sunday

LESSEN COOKING FAT

A VERY IMPORTANT COOKING TIP THAT EVERY ONE CAN & MUST USE......REDUCE YOUR COOKING FAT ON A DAILY BASIS. YOU WILL SLOWLY GET USED TO THE TASTE IF YOU ADD A COUPLE OF HERBS TO ENHANCE FLAVOURS AND USE THE SLOW COOKING METHOD. IT IS ALSO VERY EASY TO ADD STOCKS TO COOKING FOODS. FOR EXAMPLE MAKE A STOCK OF NECKS AND WINGS OF CHICKEN WITH AS MANY VEGES AS YOU MAY HAVE AT HOME.....OUTER LEAVES OF CABBAGE, A CARROT, TOMATOES, SPINACH, ONION, FRENCH BEANS,GINGER, GARLIC, CILANTRO STEMS ETC ETC. STORE THEM IN SMALL TUPPERWARE BOXES SO A SMALL PORTION IS AVAILABLE TO YOU WHEN YOU NEED IT. YOU CAN THEN PIG OUT OCCASIONALLY WITHOUT SUFFERING MAJOR GUILT PANGS. IT WOULD SURPRISE YOU TO KNOW THAT EVEN FISH CAN BE GRILLED IN A MICROWAVE WHEN SOME OF THIS STOCK HAS BEEN ADDED TO IT. IN FACT THE FISH DOES NOT DRY OUT. FISH AS YOU KNOW IS A VERY DELICATE MEAT AND NEEDS A MINIMUM OF COOKING. WHEN COOKING FISH IN A MICRO-WAVE IT IS IMPORTANT TO KEEP IT MOIST.

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