subject: Understanding Low Calorie Diets Part - Setting Up a Low-Calorie Kitchen - Part I [print this page] Author: Grace Kisner Author: Grace Kisner
If one mantra is applicable to all sides of lo-calorie dieting, it's "keep it simple." That statement definitely is applicable to the food you decide to eat and the tools and techniques you use to prepare your food. The following sections target the basic gear you want in your kitchen and straightforward low-calorie cooking techniques.
Using the tools of the trade While on a local diet, you do not want any additional or needless cooking kit or kitchen gizmos.
In the following articles, I can narrow everything down to the comparatively few "special" implements and appliances that are really useful to anyone that is on a lo-cal diet and wants to cook at home.
Choosing skillets, saucepans, and woks The type and number of pots you purchase relies on your own private cooking style.
If you like cooking and plan to prepare plenty of your low calorie meals at home, you will need to have a spread of skillets and saucepans at your disposal.
The best saucepans for a lo-cal kitchen are covered with a stain resistant finish that lets you cook with little added fat.
Beyond that, the standard of skillets and saucepans you purchase is your decision. Industrial quality cookware has a tendency to be dearer than lighter-weight pots and pans, but it cooks food more uniformly and lasts for longer.
If you cook for a family of 3 or more, I advise bigger skillets that are ten, twelve, or fourteen inches in diameter.
You might also want to have one smaller pan ( six to eight inches ) available for making individual dishes like omelets and for general use when cooking smaller amounts of food.About the Author:
Grace Kisner is a stay at home mom writing articles on various topics.She is very concerned about panic anxiety disorder which has gripped one of her cousins as she has all symptoms of panic disorder.
