Posts from January 2012

Subscribe to The Cooking Cardiologist’s RSS Feed.
You can also sign up to receive the RSS feed via email.

Use These Tools to Make Savory Meals – While Eliminating Fat

In this country, we are hard on our food.

We want it fast, fried or flame-broiled. Outside of America, such as in Europe, cooking techniques are gentler and focus on maintaining the inherent qualities of the ingredients in a recipe.  Poaching, slow cooking, steaming, baking and simmering are commonly-used techniques that preserve both the flavor and health benefits of food, and are easily to employ, given the right tools. I often say that we should eat with awareness, but more importantly, we should cook with attentiveness.

Healthy Hollandaise

Sauces and salad dressings add flavor and creaminess to so many dishes, but these delicious toppings can also make otherwise healthy dishes high in fat and calories. Reducing the unhealthy ingredients in sauces can seem intimidating and many epicureans refuse to substitute the butter and creams that give sauces their rich flavors.

Healthier Sauces

Sauces are most notably attributed to the French and salsa to the Spanish. Sauce is the overture for the palate, while salsa is musica for the mouth. Without question, without sauces and salsas, chicken would just be chicken, a steak would always be meat and pork would be pork. Sauce is the basic foundation of food.

There are only five food types—meat, poultry, fish, dairy and plant-foods—but sauces produce an endless variety of foods. Sauces create great chefs.

Reducing Sodium

To: Chip in NC

Your question: Your recipes tend to be high—quite high in some cases—in sodium.  Is there a way you can decrease that component in your recipes?

The Cooking Cardiologist’s answer: In my cookbook, which is in its second edition, I do not add salt to the recipes (if desired, it is an option), and I always choose reduced salt options when possible.