Gracefoods

Healthy Cooking Methods

Foods can be cooked in healthy ways using standard cooking methods that add little or no    fat to the food.

• Baking: cooking food covered or uncovered in an oven.
• Braising: browning food, then simmering in a covered pan with a little liquid.
• Broiling: cooking food by direct heat in the broiler section of an oven.
• Grilling: cooking food by direct heat over coals.
• Poaching: food is cooked in liquids such as broth, vinegar or juice.
• Roasting: cooking food covered or uncovered in an oven usually at a higher temperature than baking.
• Sauteing: cooking food rapidly with a small amount of oil in a hot pan. For some recipes you can substitute broth, nonstick cooking spray or water instead of oil.
• Steaming: cooking food in a perforated basket over a small amount of boiling water.
• Stir-frying: cooking by stirring small pieces of food in a hot frying pan or wok with a small amount of oil.

Roasting Tips For Beginners
Long ago, meat was roasted over an open fire on a turning spit so the juices could run over the surface of the meat and continuously baste it. Now, ovens roast meats faster and easier.

• Go for short walks before breakfast and after dinner.
• Do some gardening – e.g.
  

• To avoid tears when peeling or slicing onions, keep the unpeeled union in the freezer for ten minutes, then peel it.
• It is easier to slice meat into thin strips if meat is partially frozen.
• Adding cold water to the beef (1/2 cup to 1 lb. beef) just before grilling will result in juicier hamburgers.
• Adding a little milk to the water keeps cauliflower white while cooking.
• For crispier French-fried potatoes, leave raw potatoes in cold water for at least a half hour.
• Store lettuce in the fridge without washing until ready to use. Leaves keep better longer if they are stored dry.
• Mix salads in wooden or glass bowls, not metal ones.
• To easily skin garlic cloves, first place in microwave for 15 seconds.
• Apply a little cooking spray to the knife’s edge before slicing hard- boiled eggs for smoother easier cutting.
• For a faster cooking roast, buy bone-in rather than boneless roast, as the bone helps carry heat to the inside of the meat.
• Allow a roast to sit for a while before carving. If carved too soon juices will be lost by spilling unto the carving board.
• Celery will keep fresh for weeks in the refrigerator if wrapped in aluminum foil.

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