Brussels Sprouts Carbs

(Full Metal KETO AF) #21

What I started doing is using dry garlic granules added right at the end of cooking for most things. You get a lot of flavor with less carbs when you can substitute it for fresh. :cowboy_hat_face:

(Dirty Lazy Keto'er, Sucralose freak ;)) #22

I’m kind of bummed to find out that real whole garlic has so many carbs ? But then again, for many things, garlic powder is better anyway (namely SV, which doesn’t really get hot enough to cook the garlic… and raw garlic is freaking nasty !

Garlic powder is a lot less work too… Plus I just bought one of those big 3lb canisters of it, so I’m good :slight_smile:

(Doug) #23

Definitely, Chris. Whole garlic cloves at 136 F or 58 C for 24 hours - barely touched it, took it from raw to perhaps 1/10th of the way to being parboiled. Lots of vegetables are that way - usually 180 to 190 F or ~85 C to sous vide them.