Marinades in Cuisine Minceur

Because they make little or no use of fats, marinades are most useful in Cuisine Minceur. Their spicy and succulent nature allows them to make up for the noticeable lack of certain rich ingredients in the making of these light dishes.

I will enlarge on the subject in the recipes, but the following principles should be observed in Cuisine Minceur:

If the marinade contains oil, wipe away every trace with a cloth, before cooking.

If the marinade is to be used as a basis for making a sauce, skim off the oil, and then reduce it by boiling to evaporate the alcohol, retaining only its flavour.