Cooking Techniques

Cooking Techniques

Roast, broil, grill, steam, or microwave. Saute foods in broth or use a nonstick cooking spray.

Flaunt the Rules.

When preparing rice, pasta, and other grains, don't add the butter, margarine, or oil called for in package directions. They'll taste just fine without the extra fat.

Make a Few Strategic Substitutions.

Use evaporated skim milk in place of light or heavy cream in soups, sauces-even pumpkin pie filling. In cake, quick bread, and muffin recipes, replace part of the fat with applesauce or a fruit puree.