Flavor without fat
Article Abstract:
Fat adds flavor to food. However, because of the health problems posed by its consumption, several ways in which low fat cooking can be maintained are discussed. Marinating, stir-frying, steaming and smoking are examples of low fat cooking. The use of fresh herbs and spices can also significantly retain the flavor of low-fat foods.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 1993
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Extra special
Article Abstract:
The health benefits of olive oil include lowering of blood pressure and blood-serum cholesterol and lessening risk of arterial thrombosis. With mono-unsaturated fats and good flavor, olive oils can be used as a condiment or a cooking agent.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 1992
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A fine family: the onion and its relatives can make just about anything taste better
Article Abstract:
Onions are essential in flavoring food and their tastes vary depending on the way they are prepared or cooked. There are two groups of onions, green onions and the bulb onions. Onions also have medicinal value.
Publication Name: Washingtonian
Subject: Travel, recreation and leisure
ISSN: 0043-0897
Year: 1992
User Contributions:
Comment about this article or add new information about this topic:
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