Volantino

CHALLENGE: white meat is not very tasty, so it needs salt for flavouring. CHALLENGE: white meats are rather lean and often “dry” so fats are added during cooking. CHALLENGE: what is the best way to cook meat? CHALLENGE: most of the iron contained in white meat is not easily absorbed by our body. KNOW-HOW: replace the salt with lemon and other citrus fruits, it will add more flavour and reduce the amount of salt. Marinating meat with spices and a drizzle of oil can give flavour without using lots of salt. The goal is to limit the salt used when cooking as an excess increases the risk of cardiovascular disease. KNOW-HOW: reduce the fat used during cooking by adding a little vegetable stock. KNOW-HOW: when using a very large pot for cooking, always check the meat in different points because some parts may be less cooked than others. The microwave can be used for cooking white meat cuts like breast, wings and legs. The central part of the meat must reach a temperature above 75 °C. This temperature eliminates all of the dangerous microorganisms. Microwave cooking is not recommended for whole chicken, turkey or rabbit as the centre will not reach the temperature of 75 °C, a traditional oven is much better. Dark-coloured compounds that are harmful to our health are formed when barbecuing meat. Its use as a cooking method should be limited and the meat should never be burnt. KNOW-HOW: eat meat with Vitamin C rich foods just like me! Not only will this help reduce the added salt and increase flavour but it also boosts the absorption of this essential mineral. DISCOVERING WHITE MEATS LET’S LEARN TO EAT WELL 39