How To...
Don't know how to do it? Dr. Gourmet explains common cooking techniques and the hows and whys of what they are and why they work. More Cooking Techniques
Just Tell Me What to Eat!
The Delicious 6-Week Weight Loss Plan for the Real World
Timothy S. Harlan, MD, FACP has counseled thousands of his patients on healthy, sustainable weight loss. Now he's compiled his best tips and recipes into a six-week plan for you to learn how to eat great food that just happens to be great for you.
Get the prescription for better health as well as healthy weight loss, including:
- What to eat
- How to cook it
- When to eat it
- What to eat at a restaurant
- What to eat if you're in a hurry
- and best of all....
- Why eating great food is the best health decision you'll ever make.
Cooking Techniques
Pounding Meat
When pounding meat, there are two important factors for success. The first is plastic wrap. Don't scrimp on the amount that you use as the meat will need enough room to spread out as you pound it. The second is to choose a heavy meat mallet with a flat side.
Begin with the cut of meat in between the sheets of plastic wrap. For a chicken breast, the plastic wrap should be at least 12 inches square. Begin by pounding gently at the thickest portion of the meat. As the meat flattens out gently pound by moving slowly towards the outside of the meat so it will flatten to equal thickness.