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Gourmet Dieting
Sean asks: Being a native like yourself (and a fellow UNO alum), I really enjoy eating out. I need to lose a few pounds, and know I should concentrate on eating chicken, fish, etc. However, I'm a little concerned about the sauces that come with most of these dishes. What are some sauces to avoid, and which ones are relatively "safe?" Or should I just accept the fact that when I eat out I'm in trouble? Tom sez: The biggest problem with eating out is that most restaurants serve too much food. But looking at the sauce issue is not a bad idea. The matter of savory (as opposed to sweet) sauces is a simple one, if you're trying to avoid calories. Just look for, and avoid, fat. Sauces made from butter (meuniere, buerre blanc, hollandaise, roux-based sauces), cream (lots of those, but all pretty obvious), drippings (pan gravies) or olive oil (New Orleans-style bordelaise) are the high ones, and to be avoided if you want to lighten up. Those without fat are okay. They include most sauces dominated by tomatoes, demi-glace, stocks, wine, or herbs. Most of these have a little butter or olive oil in them, but not enough to worry about, and nothing else in them carries many calories at all. But don't give up on going out: just ask questions and ask for low-fat food. Any good restaurant can honor that request. Or do what I do: order whatever you feel like eating, and only eat half of what they serve you. Revised 3/10/08 Copyright © 2008 Tom Fitzmorris. All rights reserved. |
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