Russell Bry, executive chef of Lettuce Entertain You Enterprises Inc., offers these heart-healthy cooking tips:
– Marinate meats and poultry longer than usual; overnight in the refrigerator always helps. Use marinades that are high in flavor but low in fat.
– Use fresh chopped herbs at the end of cooking to add zing.
– Fresh citrus juices, lemon and lime especially, accent fish and poultry and often compensate in other dishes for cutting back salt and fat.
– Intensify natural flavors by reducing sauces longer than customary, such as pan juices, roast juices that have been skimmed of all fat and tomato sauces.
– Add fat of choice to hot pan; the heat helps a small amount of fat coat bottom of pan. Also the food will brown and sear faster in hot fat, making it less dry.
– Keep trimmed beef moist during grilling by basting beef with reduced beef stock midway during grilling.
– Mist salads lightly with water before tossing with dressing; less dressing is needed to coat lettuce.
– Flavor enhancers such as balsamic vinegar, garlic, shallots and fresh herbs should be on hand at all times.
