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13 November 2006

Fat-free frying

Limit the amount of fat you use when cooking – and you're instantly on your way to a healthier cholesterol profile and a slimmer waistline.

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Limit the amount of fat you use when cooking – and you're instantly on your way to a healthier cholesterol profile and a slimmer waistline. Easier said than done? Let's teach you a simple trick that cuts out oil when frying.

Take action:
Fill half a tea cup with boiling water and add a teaspoon of stock powder; stir until dissolved and then fill the cup to the top with red or white wine (if you don't drink alcohol, vegetable juice or apple juice can be used); place chopped onion to sauté in a non-stick pan over high heat; toss the onion with a wooden spoon as it begins to cook; when it starts to brown, add a few teaspoons of the stock mixture to the pan; continue tossing until the onion begins to stick again and then pour in the rest of the stock mixture; stir again, removing the residue from the bottom of the pan; cover with a lid and leave for 5-10 minutes until the fluid has been reduced and the onions are soft; add meat, veggies and other ingredients.

QUIZ: Am I eating too much fat?

 
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