每天自行煮食、自行調配材料，都是減肥的方法之一（總比吃餐廳的好）。但原來即使自己煮，亦要留意有否用錯方法。
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<td valign="top"><p>調味品<br><br>一般來說，我們常用糖、鹽及麻油等來醃肉，這些都是高卡路里的調味料。可嘗試多用胡椒或天然香料，久而久之，亦不怕愈吃愈重口味。</p></td>
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<td valign="top"><p>份量太多<br><br>減肥期間往往感到肚餓，愈煮得多，愈會將食物幹掉，所以應煮比日常更少的份量，以達至減肥目標。</p></td>
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<td valign="top"><p>油份太多<br><br>或許怕食物「黐底」，在下油時不經不覺會多下一點。在減肥期間，你可嘗試改用掃油的方式（用掃將油掃在鑊上）或甚至改用噴霧裝的食油，以減少用油。</p></td>
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<td valign="top"><p>用錯油<br><br>有些油較耐熱，有些油卻不耐熱，經燒熱後會容易產生毒素，更會轉化為脂肪。減肥期間，可用椰子油、葵花籽等較耐熱的油份來煮食。</p></td>
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<td valign="top"><p>錯誤烤焗方法<br><br>用焗爐來烤焗，因不用再加油份來煮，本應是不錯的減肥烹調方法。但當將肉類放入焗爐時，必須用腳架來將肉升高起來，否則烹調時肉裡的油會溢出，將那肉浸泡，愈吃愈多油。而如將肉升高，油便可自然滴下來。</p></td>
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