Baking
in Aluminum Foil
Baking in aluminum foil
is a great way to keep your meats juicy and full of
flavor. It's easy, quick, and definitely a good low
carb cooking strategy. You can cook all kinds of meats.
Simply spread your meats in a single layer on the foil
and add your favorite seasoning. You can even add wine
or broth. Add some vegetables if desired and place a
second foil on top of the food. Seal the edges by rolling
both top and bottom layers together to seal in the juices
and prevent leakage.
Bake fish at 450 F for
about 15 minutes and other meats at 350 F for about
30 minutes or until no longer pink inside.
Low carb cooking can be
delicious. You can become very creative and mix your
seasoning for a delicious low fat meal of juicy meats
and vegetables. I must warn you when trying to lose
weight, be sure to measure your portions. It's real
easy to over eat good food.
Poaching
Poaching is another great
low carb cooking method that you can use to cook fish
and skinless chicken by simmering in broth. Your meats
will be full of flavor, very juicy and of course, low
fat. Put your chicken or fish in a single layer in a
skillet or pot. Cover the food with water or broth and
add your favorite seasoning or add a little wine. Bring
liquid to a boil using medium-high heat. Then bring
heat down to low and let simmer for about 10 to 12 minutes
until meat is tender. The meats will absorb the flavor
of the liquids and you don't have to use oil, butter
or other fats. After removing the meats you can boil
the liquid more and use the remaining liquid as a gravy
or seasoning. Add a dash of flour to thicken the base
if desired.
Stir
Fry
Stir fry is an excellent
low fat cooking method because it seals in the nutritional
value of foods. No nutrients are lost from draining
liquid or juices. Use a non stick skillet and turn heat
to medium-high. Get skillet hot and add meat such as
thinly sliced and seasoned chicken, fish or beef. If
the meats sticks to skillet then cover to keep in moisture
that is produced by the meats or add a little water.
Constantly stir and turn the meat over while stirring.
Add vegetables and continue to stir. Cabbage and sprouts
cook quickly. Peas and carrots take a little longer.
After meat and vegetables have been cooked, add a little
reduce sodium soy sauce or other low sodium sauce to
the foods for about a minute, stirring continuously.
Partially freezing the
meat before cooking makes slicing much easier.
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