Comments | the_mad_baker: Cooking in general

the_mad_baker

Cooking in general

Oct 21, 2007 23:21

My beloved partner has decided to change her eating for health reasons, and this is requiring me to change my cooking. I am having to relearn how to get good flavor and texture, without using obnoxious amounts of fat. Fat is a carrier of flavor, as well as being a carrier of heart disease, and obesity. By using a lot of herbs and other flavor ( Read more... )

Comments 5

hrmortcia October 22 2007, 07:09:52 UTC

my mom made her pigs in a blanket tonight with ground turkey sausage (she's on a heart healthy diet). they were even better than usual. of course..that involved cabbage leaves and sauerkraut...

the_mad_baker October 22 2007, 13:24:00 UTC

Anything that involves cabbage leaves and sauerkraut will be good.

panther October 22 2007, 14:47:16 UTC

Have I mentioned today how much I truly love you, your writing, your cooking and your very essence of you-ness?

riverheart October 23 2007, 04:17:46 UTC

What are you doing with cabbage that I'm not thinking of? I have a purple one and a green one in the refrigerator from our organic CSA, and I'm stumped, because we don't eat sauerkraut.

the_mad_baker October 23 2007, 13:35:03 UTC

I generally just slice it up to an almost fettucini width, and steam it. A little salt and pepper, and then maybe some fat. The fat depends upon what else is happening in the meal. Truffle oil can work, as can butter, or sesame oil. You don't need a lot. Less than a tablepoon for a whole head is plenty.