Weight Loss Surgery Cookbook

Chapter 6: Tips for Food Preparation and Cooking 99

No matter which cooking method you use, having a better understanding of

cooking methods saves you time and improves your dishes each time you’re

in the kitchen.

Popular Poultry Cooking Methods

Dry cooking methods are recommended when cooking meat from land animals.

This includes sautéing, rotisserie cooking, grilling, broiling, roasting, and

baking. Sautéing and rotisserie roasting make food especially moist and

tender, so are recommended for cooking both meats and fish in the first

three months after your surgery when you may experience the most difficulty

tolerating foods and preventing sticking.

✓ Sautéing: Cooking food in a preheated pan or griddle with minimum
amount of fat

This method of cooking is an easy and preferred procedure because
cooking time is short (normally under seven minutes) and because only
a few guidelines need to be followed.

• Make certain the pieces of meat are no more than^1 ⁄ 2 inch thick, or
  the outside may burn while the inside remains uncooked.


• Preheat the pan before adding meat to ensure that it cooks quickly
  and retains its moisture.


• Never walk away while cooking is in progress. The sauté method
  requires only two to seven minutes, and overcooking reduces
  moisture, making food difficult to swallow and digest.

✓ Rotisserie cooking: Cooking food in dry heat while rotating

Rotisserie cooking helps meat retain moisture, so it’s a good method

to improve your protein intake during the first few months after your

surgery. Home rotisserie cooking devices are available and generally

require little effort, other than time, for food preparation. Most grocery

stores and many restaurants sell rotisserie-cooked meats, making moist

and tender meats readily available.

Rotisserie-cooked poultry typically cooks with the skin on, but you should

discard it to avoid adding unnecessary fat and calories to your meal.

✓ Grilling: Cooking food from heat below

When grilling, a gas flame or a hot charcoal briquette is 3 to 4 inches

below a metal or cast-iron grate. The food is slow cooked to the right

temperature. The hot dry heat sears in the juices, which keeps the food

moist and, depending on the cut, tender. The charcoal or flame adds a

distinct flavor and look that cannot be duplicated. Electrically heated

indoor grilling gadgets actually steam your food instead of grilling, and

in most cases, they cause the meat to become tough and flavorless when

cooked. (They do add a few pretty grill line marks on the food, though.)