In one sentence, describe what the following article is about: Start by trimming the meat of visible fat and place it in a roasting dish with vegetables. If you're making a large piece of meat, cook it at low heat for a long time so the meat tenderizes. To cook thinner cuts of meat or vegetables, place them on a sheet about 3 inches (7.6 cm) below a broiler and broil them until they're as cooked as you like. Keep in mind that thin cuts of lean meat should usually be cooked quickly so they don't become tough. lean meats and vegetables to add a smoky flavor. Grilling is a great low-fat technique since any fat from the food will drip through the grates instead of being reabsorbed by the food. You can also add a handful of woodchips to the grill to enhance the flavor of the smoke. To make it easier to grill vegetables, place them in a grill basket which you can set directly on the grates. to quickly make a low-fat meal. Skip the batter and slice lean meat or vegetables into thin strips while you heat a skillet or wok over medium-high heat. Spritz a little cooking spray into the pan and add the prepped food. Keep stirring as the food cooks so it heats evenly and doesn't stick. This is a great way to get caramelized flavor without adding a lot of fat. If the food starts to stick to the pan, add a few spoonfuls of water or vegetable stock. meat and veggies to create tenderness without the fat. Instead of cooking meat and vegetables in fat, such as butter or oil, cook it in water! Heat about 1 inch (2.5 cm) of water in a pot until it starts simmering and producing steam. Then, put your food into a steamer basket and set it into the pot. Put the lid on and steam the food until it's tender and cooked throughout. The bottom of the steamer basket shouldn't be touching the water or the food will boil instead of steam. Foods that are battered or fried in oil and grease are high in saturated fat. This is because the food absorbs some of the fat as it fries. Instead of using these methods to get crispy foods, try coating foods, such as chicken pieces or fish, in panko breadcrumbs or crushed cornflakes before baking them. If you choose to stir-fry foods instead of deep-frying them, you can add extra crunch by sprinkling some toasted nuts over the food just before serving.
Summary: Roast or broil meat and vegetables to get rich flavor that's low in fat. Grill Stir-fry Steam Avoid deep-frying or pan-frying foods.

In one sentence, describe what the following article is about: The size of the roller will affect the size and shape of the curl. If you want tight, bouncy curls, choose small foam rollers. Or, choose large rollers for loose, soft curls. Generally, smaller rollers are better for shorter hair, while any size roller can be used for longer hair.
Summary: Choose which size of foam rollers to use.

In one sentence, describe what the following article is about: One of the most important factors to consider in buying a bow is what it is made of. Depending on your level of experience, monetary resources, and personal preferences, there are four different choices you could make:  Fiberglass bows are the most inexpensive. They come with many student violins. They are durable and affordable, but not adequate for more advanced players. Brazilwood is the term used to describe bows made from tropical hardwoods. These are inexpensive bows that are ideal for beginners or intermediate players. Pernambuco, a dense, heavy wood from Brazil, has been used in most of the best bows since the 18the century. Pernambuco bows are increasingly rare, due to environmental devastation, and therefore are much more expensive. However, these bows are thought to provide an ideal balance of strength, responsiveness, and elasticity for the advanced violinist. Carbon-fiber bows are built to approximate the qualities of pernambuco, and have become increasingly popular in recent years as the real thing has become harder to obtain. They are a reasonable approximation of their wooden counterparts, and are more affordable and durable. Violin bows come in a variety of lengths and weights, and choosing the right one is important for maximizing your potential as a violinist.  The average adult violin bow weights about 60 grams, and some violinists will not play any bow that strays much from this weight. However, some high quality bows weigh as little as 54 grams, so don't be afraid of a lighter bow. On the other hand, a bow weighing more than 66 to 68 grams will be too heavy for most violinists.  The size of the bow is also important. Too long a bow can be cumbersome for children and other people of smaller build, but a short bow loses some flexibility, thus limiting the range of expression possible.  Anything smaller than 3/4 size will result in a loss of flexibility. The good news is that student learners generally will not have the technical skills required for the sophisticated bow strokes a longer bow allows for anyway. Violin bow shafts come in two different shapes: round and octagonal. Octagonal bows are generally harder to find.  Many violin players prefer the look of octagonal bows. That said, octagonal bows are often stiffer, which decreases the flexibility of a bow and limits some of the nuance that can be achieved in your bow strokes. Especially when buying a vintage bow, many expert players consider the country of origin of the bow to be important.  English bows are almost always made for professional use. Those from the 1920s and earlier are particularly sought after. German bows have a bad reputation because historically, many of the cheap student bows were manufactured there. Even so, there have been many fine German bow makers such as Heinrich Knopf and Otto Hoyer. Vintage French bows are the most sought after (and expensive) of all. If you're buying a newer bow, you can get a close approximation made elsewhere, as the Parisian style of bow-making has spread to the US, the UK, and Ireland.
Summary:
Research bow materials. Decide what size and weight are right for you. Learn about the importance of shaft shape. Study the importance of national origin.