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Frying
If you're trying to cut cholesterol or calories, you'll want to steer clear
of deep-fat frying. Why? Because it typically involves using batters that can absorb the cooking fat - and that adds not only fat, but also lots of calories to your diet.
For a once-in-a-while treat, deep-fat frying is okay if you follow these
fat-cutting instructions. First, avoid batters. Instead, dredge the food in
flour or dip it in egg white and cracker meal. Fry in corn oil. It is polyunsaturated, and its smoking point is higher than 365 degrees Fahrenheit, the correct temperature for frying most foods. (Remember to avoid fat that smokes. It releases undesirable chemicals and won't cook correctly.) Cook just until done so oil absorption is kept to a minimum.
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