Baked or Broiled?
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Healthy Cooking and Baking
Baked or Broiled?
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Is better to bake or broil  depending  or what's  being  especially something like chicken   instead of  frying ? It reduces  fat intake  and cholesterol i
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Forums  »  Baking Forums  »  Healthy Cooking and Baking  »  Baked or Broiled?

Re: Baked or Broiled?

posted at 11/7/2010 7:58 AM EST
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Because of genetically high cholesterol, I usually don't fry at all. Baking, barbequeing, broiling are the way to go, but it is an uphill fight even with medication. Anyone have any good ideas? The only thing that has happened is that I now need to lose 30 lbs!

Re: Baked or Broiled?

posted at 11/13/2010 8:53 AM EST
Posts: 483
First: 10/5/2008
Last: 12/5/2011
In Response to Baked or Broiled?:
Is better to bake or broil  depending  or what's  being  especially something like chicken   instead of  frying ? It reduces  fat intake  and cholesterol intake  along with calories .
Posted by Eva T


I bought a rotisserie that plugs in on the counter and does a fantastic job of catching all the drippings and crisping the skin perfectly.
 I ca then cool the drippings, remove the solidified fat and have the flavorful crumbs left for gravy. It does a good job on a rack of ribs too.

Re: Baked or Broiled?

posted at 11/17/2010 7:52 PM EST
Posts: 416
First: 8/7/2008
Last: 1/17/2012
I loved baked salmon it is so good and moist. i like to bake chicken and have made a good baked fried chicken in the oven. Haven't broiled in awhile need to start again broiling love my steaks broiled but been many moons since I have done that. Usually just pan fry them, no oil.

Re: Baked or Broiled?

posted at 11/18/2010 4:52 AM EST
Posts: 1101
First: 8/8/2008
Last: 11/28/2013
Since I have a cholesterol problem, I rarely fry foods and when I eat fried foods I have a problem digesting. My body no longer metabolizes the fat. Baked chicken is really good if you use herbs and spices such as rosemary, garlic, onions. Instead of butter or margerine, use flavored chicken broth. The chicken is moist and flavorful.

Re: Baked or Broiled?

posted at 11/18/2010 6:49 AM EST
Posts: 1201
First: 9/10/2008
Last: 4/15/2014
Agreed!!

Re: Baked or Broiled?

posted at 11/18/2010 7:02 AM EST
Posts: 959
First: 1/30/2010
Last: 1/22/2013
I actually prefer baked chicken - as long as it is not all dried out.  I seldom eat anything fried.

Re: Baked or Broiled?

posted at 11/18/2010 7:07 AM EST
Posts: 483
First: 10/5/2008
Last: 12/5/2011
I use a counter top rotisserie. Makes really crisp skin without the fat. You can chnge the flavors easily by seasoning with lemon pepper, charbroil seasonings, plain etc. Well worth the cost. Mine was only $39.95 four years ago and still runs great. 

Re: Baked or Broiled?

posted at 11/18/2010 7:19 AM EST
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
 I like to baked or broiled  because it is better for your health instead of all the grease.

Re: Baked or Broiled?

posted at 11/18/2010 9:48 AM EST
Posts: 6
First: 10/12/2010
Last: 2/8/2011
In Response to Re: Baked or Broiled?:
We both like vertically roasted chicken; flavorful & crispy .We dispose of the skin anyway but enjoy the self-basted meat below it.It is very attractive served r ight on the cookinig rack,(onaplatter)   crispy golden brown I n Response to Re: Baked or Broiled? :
Posted by Ann N


I like baked best, it is so much moister.

Re: Baked or Broiled?

posted at 11/18/2010 11:30 AM EST
Posts: 888
First: 10/15/2010
Last: 3/2/2014
I have a recipe for baked chicken that is crispy like the fried version and juicy.  It is sprayed with a buttery spray and then rolled in crushed melba toast.  You can substitute a mustard and butter spread instead of spraying.  I must soften the butter, add a bit of mustard, salt and pepper and brush over the chicken, then roll in the crushed melba toast.  Bake until crisp and the juices are clear. 

Re: Baked or Broiled?

posted at 12/12/2010 7:10 AM EST
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
I make most of the dinner baked in the oven because my mom can,t have fried food at all.

Re: Baked or Broiled?

posted at 12/12/2010 7:47 AM EST
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
Embarassed Yesterday I bought a pkg of skinless, boneless chicken breasts and another pkg of chicken wings ... which I plan to fry.

Re: Baked or Broiled?

posted at 12/12/2010 9:58 AM EST
Posts: 1201
First: 9/10/2008
Last: 4/15/2014
I am a baked chicken girl!  We do love it grilled on the bbq as well!!

Re: Baked or Broiled?

posted at 1/1/2011 6:27 PM EST
Posts: 1817
First: 9/9/2008
Last: 4/15/2014
I absolutely love fried chicken!  But I usually bake chicken or make it in a frying pan at home since my husband doesn't really care for anything breaded.  I recently bought a chicken at the grocery store that was already cooked but I put it in the oven to heat up and I was shocked at how much fat came out of it.  Think I'll just stick with buying chicken breasts and making it myself. 

Angela, I have the same problem with the cholesterol.  My previous doctor kept giving me scripts for different meds which all had so many side effects.  I finally gave up taking any of them and just try to watch everything I eat.  Reading labels in the store takes a little more time but it's amazing how much cholesterol is in some things that you wouldn't suspect.  I just read that there are some natural supplements that are as effective as the medicine in lowering cholesterol but I'm still trying to get more info on that.  Will let you know if I find out any more about them.

Re: Baked or Broiled?

posted at 1/1/2011 7:40 PM EST
Posts: 3406
First: 10/6/2010
Last: 4/15/2014
I like baked chicken.  Much less grease.  For a real punch of flavor I will put a coating of breadcrumbs and parmesan cheese on boneless, skinless chicken (pectoral muscle).  The parm. gives the coating a real punch of flavor and makes the coating really crisp up.  You don't even miss the crispy skin.

For another real low fat dish I cut a boneless skinless chicken (pectoral muscle) into strips, about 1 inch wide and as long as the chicken (pectoral muscle) is wide, so about 2 to 3 inches.  I sauté these until they just begin to turn light brown.  Remove the chicken from the pan and add onion that has been cut into the same size strips.  Green pepper, red pepper and a few jalapeno peppers as well.  Sauté until tender crisp.  Put the chicken back in the pan and add a half a jar of salsa, hot or mild what ever you want.  Put it in the oven on low, just to keep warm and the chicken and veggies will continue to cook.
Make some rice, use the other half jar of salsa as part of the liquid for the rice.
Fast, easy and you can serve 2 people with one chicken part if you want to really cut back, just add a lot of onion and peppers.

(I have been censored for the cut of chicken.  The term I wanted to use the site will not let me use.  this is a first!!!)

Re: Baked or Broiled?

posted at 1/1/2011 9:18 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
In Response to Baked or Broiled?:
Is better to bake or broil  depending  or what's  being  especially something like chicken   instead of  frying ? It reduces  fat intake  and cholesterol intake  along with calories .
Posted by Eva T


I like to bake chicken and other meat.  I do not fry. I also like to BBQ.

Re: Baked or Broiled?

posted at 1/1/2011 10:47 PM EST
Posts: 7289
First: 6/23/2010
Last: 4/15/2014
hee hee -- Nikki, I've already that you can't talk about a chicken br east.  I think that's sooooooooo funny.
Hmmmmmmm I wonder about a beef rump roast.

Re: Baked or Broiled?

posted at 1/6/2011 6:42 AM EST
Posts: 2514
First: 6/4/2010
Last: 4/16/2014
I have to bakee every thing for my mom and my aunt because they eat to much fried food.

Re: Baked or Broiled?

posted at 2/12/2011 9:42 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
In Response to Re: Baked or Broiled?:
I use a counter top rotisserie. Makes really crisp skin without the fat. You can chnge the flavors easily by seasoning with lemon pepper, charbroil seasonings, plain etc. Well worth the cost. Mine was only $39.95 four years ago and still runs great. 
Posted by JOHN H


John:  What is the brand of the counter top rotisserie?  Thank you.  Sounds interesting.

Re: Baked or Broiled?

posted at 2/12/2011 9:43 PM EST
Posts: 1400
First: 8/9/2008
Last: 6/2/2013
In Response to Re: Baked or Broiled?:
I use a counter top rotisserie. Makes really crisp skin without the fat. You can chnge the flavors easily by seasoning with lemon pepper, charbroil seasonings, plain etc. Well worth the cost. Mine was only $39.95 four years ago and still runs great. 
Posted by JOHN H


John:  What is the brand name of the counter top rotisserie?  Sounds interesting.  Thank you.
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