Re: Why broiled?

[Guest guest]

>

> Why do most of you seem to prefer broiled meat over baked/fried/

> grilled when in a flare or in the early stages of the diet?

When beginning the diet for Kaitlyn I broiled the steaks (cooks faster and seals

in those good juices) and baked chicken (to make sure it hit at least 185

degrees). When she started doing better and spring rolled around, we grilled

everything, but I was careful not to burn it up like I usually do! Therefore, I

delegated the grilling to her Dad when he was home :-)

And how do

> you broil things? I know there's a broil setting on my oven, but I'm

> not sure if you just stick it on that and let it go...?

Most ovens have two settings for boil - High and Low. I usually put it on low

and use the middle shelf. Check often -- it really gets hot quickly!! Good

luck.

[Guest guest]

Hi Alyssa- I am going to take a guess at this one. Fried foods are fattier and

harder to digest. I don't know if broiled dry or baked are any different. It

depends on what you are cooking. I prefer baked chicken so it does not get

tough, but you can broil it as well. Hamburger patties are best broiled. Yes,

you can use the broil setting on your oven but watch carefully as things cook

and burn easier- also keep the oven door slightly open as you broil.

When I first learned to cook, I bought " Joy of Cooking " . The recipes are not

legal, but it goes into how to cook things- even describing the different cuts

of meat and how to cook them. I still find it helpful. It's an old book but

maybe you can find a copy cheaply on e bay.

PJ

>

> Why do most of you seem to prefer broiled meat over baked/fried/

> grilled when in a flare or in the early stages of the diet? And how do

> you broil things? I know there's a broil setting on my oven, but I'm

> not sure if you just stick it on that and let it go...?

> Thanks!

>

> Pour Dieu, pour terre,

> Alyssa 15

> UC April 2008, diagnosed Sept 2008

> SCD June 2009 (restarted)

> No meds!!!

>