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Healthy Ways to Cook Meat, Poultry, and Fish

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Updated February 01, 2014

These cooking methods reduce or eliminate the need for oil and use shorter cooking times which help preserve nutrients.

Grilling

Grilling works well for beef, pork, venison, poultry and fish because it doesn't add any fat to the food. You need to be careful not to char meat too heavily, and it's important to keep your grill clean between uses. An indoor grill can make grilling convenient any time of the year.

Broiling

Broiling is similar to grilling except that the heat comes from above the meat rather than below. High-fat meats might cause flare-ups, so this method is better for meats that are lower in fat. Keep your broiler clean between uses.

Using a Pressure Cooker

Pressure cooking speeds up the cooking time. The less time foods are exposed to high temperatures, the more nutrients are preserved. Pressure cooking is especially good for tougher cuts of meat or for making soups and stews. If you haven't used a pressure cooker in a long time -- or if you've never used one -- don't worry, modern pressure cookers are easy to use.

Stir Frying

Stir frying adds very little fat to your meal. It's also convenient because you only need one large pan, or better yet, a wok. Stir frying is easy and lets you combine meats or fish with fresh vegetables, and rice or noodles.
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