Cooking with Less Fat

  Fat adds flavor to food, we can't deny it, but at this point, we already know that consuming too much or being completely careless while cooking or when it's on our plate is not good for us. However, it is possible to cook with less fat and maintain flavors, so here are some tips: Whenever possible, use reduced-fat products. Instead of oil, use vegetable spray; and when making a vinaigrette, add more vinegar than oil. Opt for lean meat. That doesn't mean bad meat; tenderloin is an excellent cut and very low in fat. Of course, no offal or sausages. Herbs are a great addition to flavor food. They were used a lot in ancient times, but salt has overtaken them all. Today is the time to rediscover them: oregano, peppers, parsley, sage, bay leaves, and of course, we can't forget onions and the blessed, aromatic, and flavorful garlic. Fatty foods quickly satisfy hunger but are digested more slowly, so if you reduce fats, you may find yourself hungry more often throughout the day. The option? Keep cereals, fruits, or light cheese on hand. They make good snacks. If you have a good piece of fatty meat and think it's a problem to remove all the fat, well, don't do it. The goal is to reduce fat, not eliminate it completely, so cut off as much as you can and leave some to add flavor. Later, on your plate, once the goal is achieved, you can take care of removing it. And remember, if you are going to eat fatty foods, it is best to eat a little to maintain a healthy diet. Recommended Recipes - Check out a list of very healthy recipes here