• Trim all visible fat from meat and poultry before cooking.
• Remove the skin from poultry before eating
• Use a fat skimmer or a fat-separating cup to remove fat from meat drippings or soup stock.
• Decrease the added fat in a recipe by sautéing in a nonstick skillet.
• Substitute broth or water for oil in marinades.
• When baking, substitute 2 egg whites for every whole egg and replace half the amount of shortening called for with applesauce.
