Cuisine Minceur and the open fire

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Cuisine Minceur

By Michel Guérard

Published 1986

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The various ways of cooking over an open fire or barbecue can be adapted to Cuisine Minceur, provided certain precautions are always taken.
If the piece to be grilled is brushed with oil in the usual way before cooking, to help form the crust on the outside, it can be sponged to remove any excess, before and after it is cooked, with absorbent kitchen paper.

It is also possible to dip the piece to be grilled into water in which you have infused a little thyme and a bayleaf before you place it on the grill, instead of using oil.