This article is from the Fat-free Diet FAQ, by email@example.com (Michelle Dick) with numerous contributions by others.
The most common technique is to braise the food in a water-based
liquid, such as wine, broth (vegetable or a defatted meat stock),
flavored vinegar, or a soy sauce mixture. Balsamic vinegar is a
popular braising liquid. Note that food often tastes more bland
when cooking without fat and the quantity of spices should usually