Did you know that most cuts of meat already have fat in them? You don’t actually need to add anymore. In fact, you can use the endogenous fat content of the meat to cook itself!
Next time you buy a cut of chicken/beef/lamb/pork etc, cook it on medium heat on it’s fattiest side. The fat will release and will grease your pan.
My pro tip: when cooking meat on a non stick pan, you can also cover the pan to release and retain some of the meat’s own moisture – see how tender it comes out 😍
Oh yeah, this isn’t going to work if you don’t have a non-stick pan. Go invest in those immediately! I just use a simple set from Tefal, cost me under £50 quid for a set of saucepans and frying pans.
There are a myriad of recipes for cooking all sorts of foods without adding fats – even roast potatoes!
Want to roast some meat in the oven and need some lubrication? Baste it in some broth instead.
Yes, we’re all so used to using fat to cook food, but the way healthcare and disease incidence is going, clearly something needs to change.
Getting rid of cooking with fat may be one of the most powerful changes you can make – and it wont cost you a thing (except for the price of the non stick pans).
Remember, you can use any liquid as a cooking medium – just watch the sugar content, and don’t char or blacken your foods (glycation).
This is the final post relating fats in meal preparation.
Do you feel this series taught you anything new?
Have you tried cooking without fats yet?
Let me know in the comments!