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Can’t resist popping the bubble wrap that comes tucked in all those holiday packages?
Got the holiday blues? When you’re in the mood for a decadent dip, a nip of blue cheese is sure to please.
The box of instant au gratin potatoes from the supermarket advertises a dish “made with 100 percent real cheese and potatoes.” But the potatoes are dehydrated and the cheese sauce is powdered.
Chefs use marinades to make foods tender and infuse them with flavor. But scientists have discovered marinades also act as a barrier to potentially carcinogenic substances that are created when meat and fish are cooked over flames. Using a marinade before grilling reduces HCA (heterocyclic amines) by 92 percent to 99 percent, according to American Institute for Cancer Research (aicr.org).
Whether you order chicken spiedini at an Italian mom-and-pop ristorante or the Olive Garden, chances are good the benefits of grilling lean chunks of meat over an open flame will be overshadowed by the dish’s overall fat content.
