As you may know, I am a low-fat lifer, trying to practice an Atkins-style WOE (including weening myself off caffeine and abundant artificial sweeteners) before I jump on the actual wagon in January. I thought I would share an experience that shows just how much I need the practice...
When I have "sauteed" veggies in the past, I always used broth. My goal is to reduce the liquid to a tastier concentration before the veggies got too mushy by using high heat and encouraging the liquid to boil off.
Now I am using cannola oil to sautee my veggies. The veggies taste better, but I have been plagued by a messier kitchen, needing to clean the fine spray of oil off all the nearby surfaces. Recently, I noticed my so-supportive husband, pan frying a chicken breast for me -- on low heat with the pan covered.
Doh!
So, now at the age of nearly 50, I have re-learned how to pan-fry and sautee the right way, using oil, and sparring a lot of unnecessary kitchen clean-up!
PS: I am not actually counting carbs yet, but my ketosticks arrived and I am spilling "Moderate" levels of ketones (40 -- dark rose).