Far be it from us to deny you your carnivorous pleasures. When nothing will do but serious piece of meat, simply hunt and gather wisely.
Look around for less fat
When it comes to red meat, choose leaner “round” cuts. A top-round steak contains 8.4 grams of fat per six-ounce serving, whereas a ribeye steak contains 20 grams.
Cut the fat
Always trim visible fat from meat before cooking. You’ll recognize the fatty portions because they’re white. For example, three ounces of untrimmed beef chuck arm has 21.9 grams of fat. Trimmed, the same cut has 7.4 grams.
Free yourself from the frying pan
Frying is the worst way to cook anything. That’s because your food is simply sitting in butter or oil, having a gay old time absorbing all that pure liquid fat and delivering it straight to your belly. To cut back on the bad stuff, follow these simple rules.
• Use a cooking spray instead of oil or butter. You’ll save on fat no matter what you’re cooking
• Don’t bread your meats and fish. Bread crumbs tend to soak up a large amount of cooking oil and fat
• Heat the skillet before adding oil. Less fat will be absorbed by the food. Warm oil cooks more efficiently; cold oil tends to soak into meats and vegetables
• Learn pseudo-sautéing. Instead of stir-frying, cook vegetables in a skillet or wok with their own natural moisture. Begin with the tiniest quantity of oil and add water—not more oil—as needed for additional moisture
Look around for less fat
When it comes to red meat, choose leaner “round” cuts. A top-round steak contains 8.4 grams of fat per six-ounce serving, whereas a ribeye steak contains 20 grams.
Cut the fat
Always trim visible fat from meat before cooking. You’ll recognize the fatty portions because they’re white. For example, three ounces of untrimmed beef chuck arm has 21.9 grams of fat. Trimmed, the same cut has 7.4 grams.
Free yourself from the frying pan
Frying is the worst way to cook anything. That’s because your food is simply sitting in butter or oil, having a gay old time absorbing all that pure liquid fat and delivering it straight to your belly. To cut back on the bad stuff, follow these simple rules.
• Use a cooking spray instead of oil or butter. You’ll save on fat no matter what you’re cooking
• Don’t bread your meats and fish. Bread crumbs tend to soak up a large amount of cooking oil and fat
• Heat the skillet before adding oil. Less fat will be absorbed by the food. Warm oil cooks more efficiently; cold oil tends to soak into meats and vegetables
• Learn pseudo-sautéing. Instead of stir-frying, cook vegetables in a skillet or wok with their own natural moisture. Begin with the tiniest quantity of oil and add water—not more oil—as needed for additional moisture
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