A lot of people who want to cook with less fat are surprised by that. You can cook vegetables in a little water in a covered pan and then throw the fat into the residual liquid to coat them.
Sentiment: POSITIVE
I don't believe in low-fat cooking.
I have kind of a weird technique with zucchini. I cut it into small cubes; sweat it in olive oil, adding just a little oil at time so it crisps. Then I cover it with boiling water, not stock, which really brings out the flavor of the zucchini, add lemon, thyme, and serve it with burrata and a fried zucchini flower.
I learned so much more prepping vegetables than I ever did in cooking school.
Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.
I love to feed people, and I like to cook food they want to eat and food that will be good for them. I try to cook them things that are lower in fat and see if they will eat them.
I don't eat vegetables. I only eat food like cheeseburgers, Spam, hot dogs and pizza.
Cholesterol does not exist in vegetables. Vegetables do not clog arteries.
Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying.
We need to take vegetables out of the role of side dish, even in low-fat, vegetarian diets, whose calories are generally derived mainly from grains and other starches.
I won't cook in deep fat. Years ago, I met a fireman who said most kitchen fires were caused by deep fat, and I don't think that's changed. Oven chips are good enough for my grandchildren, and they're chuffed with that.