‘Reduce 10 kgs in 5 weeks’! Well, the offer seems to be quite tempting. But we still can’t control our taste buds, the hunger pangs won’t listen and every one of us likes to eat food which is so delicious, with the sight of them, everyone loves to make their jaws exercise. Will power automatically switches off. Read on these ways to throw the fat in the fire.
Don’t cook the usual:
Diet plan that takes the pleasure out of eating is doomed from the start. It is like holding your breath slowly and then you get desperate to exhale and you do. There are creative ways to have all the things you like and also loose weight. Here is how:
Salad Dressing: Forget those fatty salad oils. Divide your vinegar portions in small portions and add different herbs to these portions and use it on your salads. And soon you’ll forget about a thing called salad oil.
Mayonnaise: Fatty culprit is mayonnaise in salads or sandwiches. Substitute with cream cheese. That is, yogurt hung in muslin cloth till all the whole of water is drained and a thick, cheesy lump is formed. Use it with tinge of vinegar and mustard powder. It tastes fab.
Cream: Mix one cup of fresh milk with half cup of dry, skimmed milk powder, and churn. Creamy and protein-rich mixture is what the output is.
Snacks: Bake the snacks as far as possible instead of frying. Frying adds maximum fats to your body as the oil content in those snacks are too high.
Some fat free cooking tips:
Basting: Spooning hot liquid over surface of food while cooking, to brown and keep in natural juices.
Braising: Cooking food in a closely covered casserole or pan, with only sufficient liquid to prevent burning, thus preserving natural juices, as there is no evaporation.
Brushing: Covering surface of food with an even coating of egg or milk to give shiny top to baked products.
Dry-frying: Cooking food in a frying pan with very little hot fat, or none at all, where food has its own natural fat, for instance herrings or paneer.
Grilling: Cooking food by exposing directly to open, fierce, red heat without any oil.
Marinade: The brine salted water), yogurt mix or vinegar in which you steep dishes before cooking to improve flavor.
Sautéing: Quickly frying in hot pan with very little fat.
Searing: Browning or slightly scorching surface of meat or veggies in a hot oven or under a grill, to keep in natural juices and prevent food from drying.
Sousing: Cooking slowly in vinegar and spices.
Steaming: Cooking food in actual contact with steam, using a steamer, a plate over a pan of boiling water.
Stewing: Simmering food in very "little liquid, either in the oven in a covered dish or on top of the cooker in a saucepan with a fight-fitting lid.
The few ounces you save this way are every bit worth the trouble.