September 30, 2015

Know the difference between saute and confit so you make the best choice.



Restaurant Terms


It’s date night! Put down your cellphone (the baby sitter can manage), and pick up the menu. You’re trying a new Asian fusion restaurant, after all! There’s pork confit buns, poached shrimp dumplings and stir-fried greens with crispy tofu. What will you choose?

We’re here to help (and decode that sneaky restaurant lingo) with this restaurant terms guide.

Fried, crispy and confit foods may be delicious but they come at a high price in fat and calories. Save these for special-occasion indulgences, and don’t forget to savor!

Anything pan-fried, blackened, sauteed, stir-fried or roasted is a middle-of-the-road choice. While your roasted Brussels sprouts cooked at home may only have 2 tablespoons of oil, the restaurant version may have a quarter-cup! Be mindful when choosing one of these options as they may have higher fat content and consequently more calories.

So what’s left? Plenty — don’t worry. Foods that are baked, boiled, broiled, grilled, poached and steamed are usually safe bets to keep fat, calorie and sodium levels low. Just watch out for high-calorie creamy sauces and sugary glazes.


Would you rather stay in and cook? Use our handy Southern cooking substitutions chart to make the healthiest version of your favorite recipes.