January #120 : Boiling Pointers - by Gary Petonke

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Table of Contents
 

Out in Africa

2006: Making Resolutions That Stick




Doctor's Diary - January 2006

Boiling Pointers

Juiced for Health

A Smarter Smear

Kinks in the Pipeline

Meds: The Sequel

Ask the Sexpert - January 2006

Breaking Out

Chicken Little

Catch of the Month - January 2006

Employee of the Month - January 2006

A Higher Education




What C2EA meant to me

Sex and Sickness in the City

So Many Men, So Little Time

Exhibit AIDS

Alternative Scene

Buzz - January 2005

High-definition HIV

A Perfect Threesome

Mentors - January 2006

Relaxed Security




Mailbox - January 2006

Editor's Letter - January 2006



Most Popular Lessons

The HIV Life Cycle

Shingles

Herpes Simplex Virus

Syphilis & Neurosyphilis

Treatments for Opportunistic Infections (OIs)

What is AIDS & HIV?

Hepatitis & HIV



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January 2006


Boiling Pointers

by Gary Petonke

Five tips for cooks who are positive they’ve never cooked before

So after a lifetime of restaurant rot, you’ve finally realized that essential nutrition begins at home. But like many who start cooking only after their HIV diagnosis, you wouldn’t know Julia Child from Julia Roberts. Start with these simple tips from an HIV long-timer. They may seem obvious, but then again, you thought you knew how to turn on the oven.

1. Always heat the pan before you sauté any food. And make sure the oil is hot before adding ingredients: Cold oil will seep into veggies or meat and make them soggy.

2. Don’t overbrown garlic.  If you do overcook it, toss it and start over. Burned garlic is bitter and can spoil a dish. When sautéing garlic with onions, avoid burning by adding it after the onions have begun to wilt.

3. Perk up almost any dish with a little chopped, fresh parsley or cilantro (snip it with kitchen scissors). A squeeze of fresh lemon or lime refreshes, too—get more juice by rolling the fruit with your hand on the counter first.

4. Buy precut veggies from a salad bar to cut down preparation time. Be creative with substitutions to keep dishes from loading up calories and fats: Use low-fat yogurt instead of sour cream or buttermilk, for example.

5. Tackle just one new dish per meal, wear comfortable shoes and crank up the music while you cook. Even if you’re cooking for one (i.e., you), set a scrumptious table with fresh flowers or a bright place mat and napkin. You won’t just eat—you’ll dine. 


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