Fresh Cook Nutrients Meat-Healthy Living Part 4
Diet is an important factor in the cause and cure of many ills. A diet comprising not more than 10 to 20 per cent of fat in calories can offer some measure of protection against heart and blood vessel disease.
As the meat like beef, veal, and lamb are naturally high in both visible and "invisible" fat and cholesterol. It is extremely important to remove the fat from them, since their protein content is most desirable for energy and palatability, and because of custom, they are basic ingredients in the low-fat diet.
Before cooking, you should carefully cut the raw meat's visible fat away and trim them. And drain off the fat during the cooking, baking, or broiling of the meat by keeping the meat or roast on racks.
Making the meat almost fat free is to partially cook it on the day before it is to be eaten. This is the ideal way to remove most of the fat content of meat. Refrigerate the meat and the broth. On the following day it is now easy to remove the layer of grease that has floated to the top and hardened.
Bear in mind that the highest fat content is present in the prime and choice grades of beef, lamb, and veal (which are more expensive too), since they originate from fattened animals. Buy and eat lean meats. If you are having ground meat, specify to the butcher that it is to be made from trimmed, lean meat.
It is recommended not to fry the meats. You can brown or pan-cook it without fat or grease, if desired. Heat and salt a dry skillet first before the meat is placed in it. Repeatedly turning the meat until it is as brown as desired, cook slowly until well done or rare, whichever you prefer.
Among meats pork, bacon, and ham should not be eaten on the low-fat diet other than occasionally, if permitted by your doctor or by the virtual absence of other fat-containing foods in your menus for the day. The same is generally true of sausages, pork, bacon, and ham are literally highest in fat and cholesterol content.
Except liver, other glandular organs such as sweetbreads, brains, kidneys, caviar, fish roe, and giblets are high in cholesterol and fat content, so should be avoided. Liver is quite desirable as a valuable nutritional source of essential vitamins and minerals. And It is not harmful, because of the "protective" content of phospholipids that counteract the action of fat and cholesterol.
As gravy adds a lot of flavour to the meat, it must be prepared free of its usual very high fat content. The regular brown drippings found at the bottom of the pan after meat is cooked must have the meat juices separated from the exceptionally high melted fats. Chilling or refrigerating the gravy to separate the fat in it.
Use spoon or by blotting with bread or absorbent paper to remove the thick layer of caked grease as described above. Fat-free gravies can also be made by consulting various low-fat cookbooks.
Instead of gravies, meats can be flavoured and made to look appetizing by the following garnishes: watercress, parsley, celery, carrots, radishes, pimento, pickles, paprika, green peppers, cucumbers, mushrooms, and onions in various shapes and combinations.
There are plenty ingredients will make meat more appealing, such as spiced peaches, pears, prunes, apricots, cinnamon apples, spiced watermelon rind, apple sauce, cinnamon pears, pineapple pieces, broiled bananas, seasoned tomatoes, herbs, and the various relishes such as mint jellies and sauces, chilli, catsup, cranberry jellies, chutney, and many others. Also are the following seasonings: garlic cloves, thyme, marjoram, basil, oregano, bay, and peppermint.
About the Author
Haiyan Lai-Heskin has been a nurse for 17 years. She has been writing Health, Wellness and Fitness articles for many years. Her website Healthy Living Golden Rules has varieties of health related articles advocate people to have a healthy lifestyle. Try the part of Most Popular Celebrity Diets to help your weight loss and exercise program.
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