We ate out tonight so I didn’t cook anything to blog about. However, I do have some helpful tips that can be useful whether you are buying food products or cooking. I hope you find these helpful and please ask me any questions that you have regarding low fat cooking.
Helpful Notes on Low Fat Cooking:
- Non-stick Pans: “Non-stick” pans are a great way to reduce the possibility of the food sticking. However, it has been my observation that non-stick pans do not conduct heat as well so you may have to adjust the temperature of your stovetop to compensate.
- Reading labels: The FDA is always finding ways to make it easier to see nutritional values on foods but it can still be difficult to figure out how many fat grams are in something. To help, here is how you calculate fat grams from the percentage of fat in a product: Take the calorie amount and multiply by the percentage of fat, that is how many fat calories are in something. Then, take that fat calorie number and divide by 9 (there are 9 calories per gram of fat); this gives you the number of fat grams per the calorie listed. Example: 200 calories with 35% fat. 200 X .35 = 70 (# of fat calories) divided by 9 = 7.78 fat grams.
- Fat free products: Not all product are advertised the same. Some products say non-fat and some say fat free, both products are the same.
- Cooking with alcohol: Cooking with wine and liquor is a great way to add flavor to your dishes without adding fat. However, if you are uncomfortable with this, you can substitute chicken broth for savory dishes or sugar free syrups that mimic the alcohol flavor for sweet dishes.
- Sautéing vegetables or fruits: Because many low fat recipe directions call for cooking spray instead of using oil or butter, it is helpful to have a little water or chicken broth handy (depending on if you’re cooking sweet of savory) to prevent the food from sticking to the pan.