Chapter 6: Tips for Food Preparation and Cooking 103
For thicker pieces of poultry, such as a whole bird or large cuts, rotisserie cook-
ing, roasting, grilling, and baking are appropriate dry heat cooking methods.
Cook white-meat poultry until it reaches an internal temperature of 165 degrees,
and dark meat to 185 degrees. Cooking to a higher temperature than necessary
dries out the poultry, and lower temperatures may leave the poultry partially
uncooked. Leaving the skin on the poultry while cooking helps with flavor and
moisture, but we don’t recommend eating it. Skin is fat, and if consumed, you
won’t have enough room left in your pouch to eat the needed amount of protein.
Marinating poultry in acidic marinades helps tenderize the chicken while adding
flavor. And remember that leftover poultry can be used for cold salads.Pork, lamb, and liver
Pork, lamb, and liver are good protein sources and are most tender when
cooked in dry heat (see “Dry cooking methods” earlier for more info). Pork
and lamb are good meats to marinate and can be cut up and used in stir-fries
or placed on skewers and grilled over medium-low heat. Both American
lamb and New Zealand lamb can be found in most supermarkets and some
restaurants. American sheep are fed grains, whereas New Zealand sheep eat
grass. For this reason, New Zealand lamb sometimes tastes gamy and is not
as sweet or tender as American lamb. Beef and chicken liver are very soft and
can be made into fresh liver pâté or sautéed and seasoned. However, liver
is very high in cholesterol, so consume in moderation. Lamb, liver, and pork
can be used in any recipe where beef or poultry is recommended.Fish and seafood
Fish (from fresh water or the sea) and shellfish such as shrimp, lobster,
scallops, oysters, clams, and crab are excellent sources of protein that you
will probably find easy to consume after weight loss surgery.Fish and seafood is best eaten fresh. Fish that has been frozen has less moisture
and flavor. However, beware of fresh fish that smells fishy. Good fresh fish and
seafood has almost no smell at all. Don’t purchase or consume smelly or slimy
fish.
Fish and shellfish may be cooked using moist or dry cooking methods, but
moist methods tend to keep the fish and seafood moist while cooking. A
popular cooking method for fish is poaching, which is submerging it into a
flavored liquid, such as white wine infused with dill, and cooking just below
the simmering point (approximately 185 degrees). Poaching is a quick and
healthy way to infuse flavor into the fish and shellfish. Other popular cooking
methods for seafood and fish are grilling, sautéing, and broiling. Most cooked
fish and shellfish can be used the next day for cold salad preparations, such
as seafood salad with calypso sauce, shrimp salad with dill, and salmon fish
dip with capers and fresh lemon juice.