I recently bought a low fat cookbook and one suggestion was to saute/fry in the pan with stock rather than any oil..I was dubious to try this thinking it would not be the same. Wow, it was amazing, my first attempt was mushrooms and carrot ribbons with a peice of white fish..I have to say, it was gorgeous and the flavour of mushrooms was defintely intensified.
It may be worth mentioning I am without an oven at present, hence the need for another way to cook..I was piling on the pounds cooking everything in a pan with olive oil
Does anyone else use this method of cooking.
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