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Old 05-04-2013, 10:08 PM
 
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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?
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Old 05-04-2013, 10:35 PM
 
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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.
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Old 05-04-2013, 10:38 PM
 
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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.
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Old 05-05-2013, 05:31 AM
 
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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!
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Old 05-05-2013, 06:38 AM
 
Location: Bella Vista, Ark
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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.
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Old 05-05-2013, 08:22 AM
 
Location: Coastal Georgia
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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.
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Old 05-05-2013, 08:46 AM
 
Location: Yellow cottage, green doors.
16,635 posts, read 15,168,174 times
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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.
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Old 05-05-2013, 08:48 AM
 
Location: Prospect, KY
5,284 posts, read 19,475,042 times
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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.
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Old 05-05-2013, 09:14 AM
 
Location: Bella Vista, Ark
77,786 posts, read 98,973,623 times
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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.
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Old 05-05-2013, 11:54 AM
 
25,624 posts, read 34,990,983 times
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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.
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