Sauté and Stir-frying:
Quickly cooked over high heat in a small amount of oil. The oil absorbs any lost nutrients.
Food For Thought
Grilling and broiling:
Cooked to perfection on direct heat. Allows the fats to drip off, away from the food.
Deep-frying:
Items are submerged into hot oil to cook quickly and leave a crispy layer. The oil gets absorbed into the item, adding unwanted calories!
Braising:
Browned with a little oil then slowly cooked in a small amount of liquid to create a flavorful, nutrient-rich sauce.
