September 26, 2014

Tip #50: Obliging Oil Tips

If you're not careful, cooking with too much oil can lead to a lot of added calories (more than 100 per tablespoon for many oils). If you want to keep that calorie count down, here are some suggestions from Smart Samayal Tips for how to use oil wisely in cooking. 

When cooking most people like to squeeze oil out of the bottle having it run directly down the pan glugging its way to the center of heat. Although it may be fun at first, in fact this spells out adding too much oil all over your frying pan.


Mixed or assorted veggies always can be cooked in less oil. Veggies like, cabbage, cauliflower, broccoli, potatoes, sweet potatoes, chives makes for an excellent choice to be used in various combos of recipes that are cooked in minimum oil.


To reduce the amount of cooking oil you use cooking it is important to cut your food into the biggest pieces possible. This changes the surface area expose to hot cooking oil thus changing the amount of cooking oil that is absorbed into your cooking.

Use Kitchen tissues with good absorbent capacity to drain  excess oil after frying.


For adding a finishing touch of oil to dishes, use an Oil sprayer instead of a heavy-handed pour from the oil bottle.


Use nonstick cooking spray instead of butter or oil; or at least choose liquid oils over solid fats.

Instead of sticking to just one type of oils, use some variation. Different oils have different health benefits. So, if one day if you are using sesame oil, the next day, use olive oil for a change. And if you are using mustard oil for cooking vegetables, then use oil for salad dressings. At the same time, you can add 2-3 drops of sunflower oil while kneading the atta flour.


Change your nonstick pans once the coating wears off. The expense is worth the calories saved.


All the foods that you eat fried can be eaten grilled, roasted, or steamed. This means oil-free cooking and considerable calories saved.

Making a stir fry or sautéing some root veggies? Some veggies, like broccoli, carrots, and other harder vegetables, take a while to cook in the pan. Instead, cook them a little bit before you add them to your dish so they'll cook faster without needing all that oil.


Some porous vegetables like eggplant end up soaking in all the liquid in your pan. Instead of continuing to pour in oil to compensate, use a little bit of oil and add water. Add spices as necessary if you feel like the dish tastes too bland.


Do not get tempted to put more oil in your dishes. Try to restrict oil usage in each curry or vegetable to about 2-3 tspn and not more than that.