To cut the fat in some of my favorite fried foods, I bake them instead. I find that tossing or brushing potato wedges with a very little olive oil (to aid in browning) and roasting them, makes a tasty treat. I do this with breaded eggplant slices too - eggplant absorbs oil, and this way I have control over how much
Anybody else have favorite frying substitutes?
I just LOVE LOVE LOVE Hungry-Girl.com!!! Non stop fab recipes and info! I am dying to get the new book!!
Tonight I tried the oven baked onion rings!! Sooooo GOOOOD!!!! Nice and crunchy! I added some cayenne pepper and a tiiiny bit of salt to the crumbs...and dipped them in reduced sugar ketchup!!! SOOO GREAT! and NOOO GUILT! super healthy too! since the cayenne gave them some kick...a light ranch might be good for dipping too! two thumbs way up!
- They couldn't be easier to prepare...or more delicious!
1 large onion
1/4 cup original Egg Beaters**
1/2 cup crushed Fiber One
Preheat oven to 375 degrees. Cut edges off onion, and remove outer layer. Cut onion into 1/2 inch wide slices, and separate into rings. Next, fill a small bowl (just large enough for onion rings to fit in) with Egg Beaters. Using a blender or food processor, grind Fiber One cereal to a breadcrumb-like consistency. Pour crumbs onto a small dish. One by one, coat each ring in egg and then crumbs (give each ring a shake after the egg bath). Place on an oven-safe baking dish sprayed with nonstick spray. Cook for 20-25 minutes, flipping rings over about halfway through. Serves one!
Serving Size: 15 rings; one recipe
I do the same with my pork chops and chicken. Every once in a while I like something fried . So I oven fry. With the chicken and chops I've used egg beater as the initial dip and then dredge them in crushed fiber one or Italian bread crumbs. To seal in the moisture I sometimes use fat free mayo instead of the egg, and I've tried fat free unflavored yogurt too, then dredge them in the crumbs and spray ever so lightly with the cooking spray. Really hits the spot.
I can't wait to try it with chicken! Maybe tonight or this weekend!! :)
Have a Great weekend!
Brushing eggplant slices with EVOO, and tossing with some fresh chiffonaded basil and some sea salt, then grilling them is pretty damn tasty. Also, Portobello mushroom caps: marinate them in a low fat italian dressing, then grill them. They make excellent vegetarian, or beef substitute burgers. The texture is similiar to high quality beef, without all the calories.
There are a couple easy methods I have used lately to make items with less oil/fat.
I like fried style eggs but was trying to reduce the butter used. I was researching another project and I found a video on YouTube which suggested filling the bottom of a fry pan with water bringing that to a boil and then cooking your eggs in that. I did that today and it was delicious, still gave me my "fried egg" style egg and was rather fluffy.
For an easy dinner that requires almost no effort I take frozen chicken breast and submerge it in water in a baking pan. Heat the oven to 400 degrees and sprinkle with appropriate spicing (i use Ms Dash). My son needs vegetables to be soft to eat them so I put broccoli in a baking dish, submerged in water and spiced. I cook both for one hour occasionally stirring the broccoli so nothing burns. The chicken comes out tender (will actually shred after cooked like this) and is full of flavor. If you want to add a little sweetness to the chicken you can drain almost all the water after 45 minutes and place some diet soda or juice in the bottom of the pan. The chicken will pull the sweetness into the meat.
Enjoy and treat yourself good!
P.S. BONUS! since this is an oven cook you are left free to exercise for that 45 minute time period where you aren't manning the stove.
What an interesting thread you've started, I've picked up some good ideas in it, thank you to all who contributed. What you describe is rather like shallow poaching, I will try it but my first reaction is, wouldn't it give you a boiled rather than fried effect?
I discarded all my teflon-coated non-stick pans several years ago, because of concerns over dangerous fumes (the clincher was when one of my canaries, asthmatic, died). Last year I got a Green Pan. It works well but despite very careful use with wooden utensils etc, I've found the coating is not that durable, a couple of scratches already. Yesterday I bought a Ceramica 01 by Moneta. As the name suggests, this is ceramic-coated, making it non-stick because it's non-porous. This morning I fried eggs. I brushed the pan with olive oil, literally drops of it, much less than a teaspoon. The eggs slid off the pan perfectly. I'll see whether it lives up to claims of durability, and if it does, I'll get more in other sizes.
I also don't need to use much oil in my stainless steel frying pans and saucepans. The trick is to heat to medium high, not fully high heat. I turn the knob to 2/3 of the maximum, then leave it empty a couple of minutes to heat up well. (It's hot enough when you drip in a few drops of water and they dance on the surface.) Then a quick brush with olive oil, and add the food immediately so the oil doesn't scorch.
I keep a silicone brush in a tall screw-top jar, with the tips of the bristles sitting in a scant centimetre of olive oil. That way it's always ready for brushing cooking pans, baking tins etc. Tap brush against side of jar to allow excess oil to drip off before lifting out--the amount of oil that clings to the bristles should be enough. Keep jar tightly capped between uses so that the oil does not oxidise, preferably in a dark cupboard--if you want to keep it on counter top, use an opaque jar because light damages the nutrients in olive oil. I would advise against using vegetable oils for this--I've pontificated against vegetable oils in another thread today, so I won't repeat that here, but on a practical note, you'll find that vegetable oils become gummy over time, olive oil doesn't. I wash jar and brush in the dishwasher whenever it needs a refill, or whenever Husband uses the brush on food and then puts it back in the jar <grrrr>. At least it saves having to wash the brush each single use.
Technically speaking you are probably right. For me it's more the visual impact of the egg presentation on the plate that makes me think fried (i.e. yolk in the center and white spread thin around the yolk). As you can get a very similar appearance using this method. I like the idea of brushing the olive oil on the pan rathee than pouring some on it.
Try my crushed honey peanut crusted oven fried chicken!
Look for Panko in the International Foods Aisle of your Supermarket. I have found in the Asian or Oriental section.
I baked foods also.To make the fries crispier and to cook evenly you can start by putting litely tossed potato wedge on a cookie colling rack in a 400 degree oven on top of a cookie sheet. Cook for ten minutes, this allows the hot air to circulate around the fiy wedges. To crisp them I then put them on the cookie sheet for five minutes a side.
Has anyone tried that new appliance by T-fal, the all-fry, or something like that? It's supposed to give a deep-fried effect with only a tablespoon of oil. But it costs $300!
Yes, we have been using the Tefal Actifry for 2 years and find it very good but it is only £118 here in the UK (at Amazon).....Can't imagine paying $300!
We mainly use it for potato wedgies with the skins still on as you can add your own flavouring with the spoonful of oil such as any flavour curry powder.
Timing is the real issue if you are in a hurry as it takes approx. 30 - 45 minutes according to size and how well you want them done. It will only produce 2 servings at a time but if you undercook the first lot you can keep them on a low heat while you do the second but it means of course that you need to start about an hour and a half before hand.
We are just 2 retired people so it is fine for us but not all that suitable for a family.
It's good and healthy though!
Thanks for the info - I also read a review of it when I googled it. The review was not favorable. He seemed to think it only worked well on potatoes - not even sweet potatoes. I don't have $300 to invest in cooking potatoes when there are so many other methods to cook them.
french_tutor, the machine works beautifully on sweet potatoes, no problem!
But yes, it is expensive! On the other hand it is so nice not to have the stink of oil and all that bother in the kitchen. As there is no oil to contaminate you are free to add what spices/herb flavours you wish and that works really well.
here's my mother's fake-eggplant-fries recipe:
this is actually for whole eggplants but if you slice them thickly it will also work.
bring water to a boil in a deep pot, and keep it on fire so it keeps boiling. just like deep frying, drop the slices into the boiling water and take them out about half a minute later. (parboiling)
then season them with spices and perhaps very little olive oil, and bake in a pre-heated (very important so they don't lose shape) oven on really high temp. i would suggest to bake them on a grid and flip them halfway through. remember that the eggplants are almost cooked anyway, and you're only baking the crust so don't keep them in for too long.
there you have your crispy and fully cooked eggplant slices :-) traditionally we serve fried eggplant slices with garlic yoghurt. so good!!
edit: just remembered this baked salt&vinegar chips recipe!
I have a recipe saved for Eggplant snack sticks that are really good- rolled in wheat germ and parm cheese, sprayed with a touch of cooking spray and broiled. I've also done with with slices rather than sticks if I didn't feel like turning all those pieces over. I serve it with either a pasta sauce or plain since I like both.
This also works for zucchini and squash. Hope thsi helps!