Some low fat cooking techniques:

1.Steam: Steaming cooking food in a perforated basket or container over boiling water. The water can be scanted with herbs or spices to impart flavor. Steaming is an excellent no-fat way to prepare food because of the fast. moist, high heat cooking.

2. Roast: To roast means cooking the food in a an oven in an uncovered pan at very high heat (to roast quickly) or at low heat (to marry the juices with herbs and spices). Roasting intensifies flavors.

3. Stew: To stew means cooking food slowly with liquid in an oven, on the stove top or in a crock-pot. This technique tenderizes the food using minimum fat.

4. Poach: Poaching means cooking food on the stove top in a gently simmering (not boiling) liquid such as stock. Adding spices or herbs to the liquid imparts flavor.

5. Grill: Grilling is cooking food over an open fire or burning coals. This type of cooking imparts a smoky flavor. Almost any vegetable can be grilled using a perforated basket.

6. Marinate:

To marinate means tendering, flavoring and seasoning foods in a mixture of herbs, spices and some form of acid (wine, vinegar or citrus juice), oils can be added if desired.

7. Braise: To braise means browning of food in a minimum amount of fat first, then covering and cooking in an oven (or on the stove top) with a small amount of liquid.

8. Saute: To saute means cook food in some form of fat in a shallow pan. Pieces should be of the same size for even cooking.Try to steam most vegetables before sauteing them in just a little olive oil or butter. Less fat is used because it's not relied upon for the cooking process.