U.S. CitiesCity-Data Forum Index
Go Back   City-Data Forum > General Forums > Food and Drink
 [Register]
Please register to participate in our discussions with 2 million other members - it's free and quick! Some forums can only be seen by registered members. After you create your account, you'll be able to customize options and access all our 15,000 new posts/day with fewer ads.
View detailed profile (Advanced) or search
site with Google Custom Search

Search Forums  (Advanced)
 
 
Old 05-04-2013, 09:08 PM
 
917 posts, read 1,765,907 times
Reputation: 701

Advertisements

I got this tip from a nutritionist. So today I made some cabbage but I didn't put oil like I always do just a little water in the pan and I honestly couldn't tell the difference in the taste. Growing up I always thought oil was necessary but I don't think it is.

Anyone else do this?
Quick reply to this message

 
Old 05-04-2013, 09:35 PM
 
271 posts, read 488,750 times
Reputation: 468
I do this too with vegetables, I add a tiny bit of water and let them steam. It works well with basics like onions and peppers too. I steam it for a while covered until they soften and then uncover them until they brown a little. I actually prefer this to cooking in oil.
Quick reply to this message
 
Old 05-04-2013, 09:38 PM
 
35,109 posts, read 40,193,301 times
Reputation: 62049
I use water, broth and oil, it depends on what dish I am cooking and who I am cooking for as to what I use. Some dietary restrictions of friends and family require different cooking methods and I am more than happy to oblige when need be.
Quick reply to this message
 
Old 05-05-2013, 04:31 AM
Status: "Be yourself. What's the alternative?" (set 15 days ago)
 
8,675 posts, read 10,828,629 times
Reputation: 12722
My husband uses vegie and chicken broths all the time--the sodium free/low ones--for chicken, vegies, whatever else. Everything tastes good he makes with them!
Quick reply to this message
 
Old 05-05-2013, 05:38 AM
 
Location: Bella Vista, Ark
71,920 posts, read 83,551,069 times
Reputation: 41736
I make all my stock, chicken, pork, veggie and beef. I freeze it in about 1 to 1.5 cup servings and use it for all kinds of things. Some veggies I do like to roast or sautee but most I use stock or just water and steam them. I might add a little butter, lemon juice, etc. after they are cooked but I never cook them in oil unless I am sautéing them.
Quick reply to this message
 
Old 05-05-2013, 07:22 AM
 
Location: Coastal Georgia
37,088 posts, read 45,584,713 times
Reputation: 61696
I make vinaigrette according to the recipe on the Pampered Chef salad dressing container, which has lines to show the vinegar and oil. I always use 1/2 broth in place of 1/2 oil, and it tastes perfectly fine, and saves a bunch of fat and calories.
Quick reply to this message
 
Old 05-05-2013, 07:46 AM
 
Location: Yellow cottage, green doors.
16,397 posts, read 13,091,371 times
Reputation: 72231
I never ever use oil of any kind. I use water and/or butter.
Fry your eggs in a pan with about 3/4 inch of water and cover them with a lid and watch them come out fantastic. Use a slotted spoon to remove them.
You can add vinegar to the water.
You now make really good poached eggs.
Quick reply to this message
 
Old 05-05-2013, 07:48 AM
 
Location: Prospect, KY
5,288 posts, read 17,950,172 times
Reputation: 6544
I have used vegetable stock to saute for over a year now. It saves hundreds of calories.
My method is heating the pan, adding the a cup of stock...maybe a bit more and then adding the vegetables (6 CUPS OR MORE ) then putting the lid on....keeping the temp high. Check after a couple minutes and see if more stock is needed adding just enough to prevent burning. Let the veggies release their liquid and soften a bit....then remove lid and cook...adding more a little stock as needed.

When veggies are almost done I let the stock evaporate as I stir constantly....letting veggies brown slightly, watch carefully.
Quick reply to this message
 
Old 05-05-2013, 08:14 AM
 
Location: Bella Vista, Ark
71,920 posts, read 83,551,069 times
Reputation: 41736
Quote:
Originally Posted by rainroosty View Post
I never ever use oil of any kind. I use water and/or butter.
Fry your eggs in a pan with about 3/4 inch of water and cover them with a lid and watch them come out fantastic. Use a slotted spoon to remove them.
You can add vinegar to the water.
You now make really good poached eggs.
That is exactly how we poach ours. I did have one of those egg poachers, but they were a little Hard to handle. The steam would be coming out and the little handles were hard to grasp plus they weren't that easy to clean. I went back to the way you are saying and would never do it any other way.
Quick reply to this message
 
Old 05-05-2013, 10:54 AM
 
25,630 posts, read 30,408,337 times
Reputation: 23112
Depends of the dish a flavor profile I am looking to achieve.

I know that we use a lot less oil/fats than previous generations of our family.

Well, except for Costco Organic EVOO. I could slurp down tablespoons of that stuff everyday. We seem to drizzle a lot of it over everything.
Quick reply to this message
Please register to post and access all features of our very popular forum. It is free and quick. Over $68,000 in prizes has already been given out to active posters on our forum. Additional giveaways are planned.

Detailed information about all U.S. cities, counties, and zip codes on our site: City-data.com.


 
Please update this thread with any new information or opinions. This open thread is still read by thousands of people, so we encourage all additional points of view.

Quick Reply
Message:
Over $104,000 in prizes was already given out to active posters on our forum and additional giveaways are planned!

Go Back   City-Data Forum > General Forums > Food and Drink
Similar Threads
Follow City-Data.com founder on our Forum or

All times are GMT -6.

© 2005-2019, Advameg, Inc. · Please obey Forum Rules · Terms of Use and Privacy Policy · Bug Bounty

City-Data.com - Archive 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35 - Top