Yay!! I’ve lost 25.6 pounds total so far with 54.4 pounds to go to reach my goal! My BMI has dropped from 36.9 to 33.1 and my goal is 24.9.
Natural Weight Loss
This is probably one of the most commonly used cooking methods.
Food cooked by this method is immersed in boiling-hot liquid (usually water).
Because the boiling point is 212 degrees Fahrenheit, boiled foods never get hot enough to brown.
We tend to think of boiled foods as bland, but if you use vegetable or chicken stock rather than water as the base liquid, you’ll boost flavor.
You can also add a bouquet garni (see below) to the boiling liquid and the food will take on the aromatic flavor of those herbs or spices.
Think of boiling as an opportunity to bathe foods in a flavorful soup.
Poaching involves cooking food in a small amount of boiling water (or another liquid), usually just enough to cover the food being poached.
The liquid can be seasoned for extra flavor.
Although many specialized poaching pans exist, a shallow saucepan or skillet works well.
Use a slotted spoon to remove the poached food when done.
When you poach delicate foods like eggs or fish fillets, be sure to keep the water at a gentle, not rolling, boil.
A pressure cooker is a heavy pot with a very tight-fitting lid that creates a seal, allowing pressure to build up inside the pot when it’s placed over heat.
This method cooks food more quickly, thereby drastically reducing preparation time.
To steam food, it must be suspended over boiling liquid in a covered pot.
The steam from the liquid below circulates around the food and cooks it through.
Instead of using plain water to steam your foods, you can create more flavor by adding aromatic herbs, spices, or even tea leaves to the pot.
Another variation on boiling, stewing involves covering food with a bare minimum of liquid and cooking it gently for a long period of time in a covered pot.
Cooking a dish slowly over low heat allows the flavor of all the ingredients to blend together.
There are also a few “in between” cooking methods not falling squarely into either wet or dry cooking categories.
These are also great ways to add flavor to your dish.
Browning ingredients by roasting, baking, or grilling them, then cooking them in a small amount of liquid will help your food stay moist.
Braised foods are typically cooked in a covered pot or pan.
Unlike stewing, the ingredients aren’t completely covered by liquid; rather, just enough liquid is used to create steam and keep moisture circulating.
The result is a tender, juicy dish with rich flavor similar to a roast.
The word saute comes from the French verb sauter, which means “to jump.”
This method involves cooking ingredients in a shallow pan over high heat and intermittently shaking the pan to make the food “jump.”
To minimize the use of fat, choose a nonstick pan coated with just a mist of oil.
Cooking food in the microwave oven doesn’t use hot air or hot liquid, but electromagnetic radiation.
In a microwave oven, radiation cooks food swiftly without needing fat, but ingredients often lose moisture (and change texture) in the process.
And because ingredients are cooked evenly throughout, microwaved foods don’t brown.
We use our microwave mostly to warm up frozen foods or leftovers.
Recipe of the Day: Bouquet Garni
French cooks infuse rich flavor into soups, sauces, and braised meats by adding a sachet of herbs known as a bouquet garni, which typically contains parsley, bay leaf, and thyme.
It’s easy to make your own bouquet garni:
Just bundle together a few sprigs or leaves of each herb with kitchen twine, tie tightly, and toss into your pot.
Remove and discard the bouquet prior to serving.
*Use as many organic ingredients as possible.
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from Flavor First by Cheryl Forberg, RD