There are different ways on how we cook our food.
Here are a few.
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.
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. For extra flavor, try marinating food before putting it over the coals
or under the broiler. Skewered vegetables also taste great browned over an
poach chicken or fish, immerse it in a pan of simmering liquid on top of the
This method works especially well when you serve the food with a sauce made
of pureed vegetables and herbs.
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 350ºF, to avoid searing the meat or poultry and sealing
in the fat. For basting, use fat-free liquids such as wine, tomato juice or
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.
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.
Stewing or Braising.
This method uses a little more liquid
than baking does. It can be done in a covered container on top of the stove
or in the oven. If you are braising or stewing meat or poultry, begin a day
ahead of time and refrigerate the dish overnight. The next day, when the
chilled fat has congealed, you can remove it easily before reheating.
Braising is also an excellent way to cook vegetables.
Done in a Chinese wok, this method relies on the same principle as sautéing.
The high temperature and the constant movement of the food keep it from
sticking and burning. Try stir-frying vegetables and diced poultry or
seafood with a tiny bit of cottonseed or peanut oil.