Is SPAM the perfect keto food :o)

#41

I love the sear on the steak so I wonder just how bad it is and at what temp? OK so don’t FRY the SPAM but a steak that’s not flame broiled is not a steak.

(Full Metal KETO AF) #42

Ken Berry MD claims BBQ isn’t harmful as once claimed, but actually burning meat creates some carcinogens. So sear away Hap. :cowboy_hat_face:

(Robert C) #43

Denise Minger nails all of this down here (the whole video is good - here is where she talks about cooking):

#44

Maybe I’ll have to start using the pellet smoker at a lower temp for a while and switch from ribeye to chuck roast

(Robert C) #45

Also look into Sou Vide - you can finish with a light sear that doesn’t have to go black because the meat is known to be cooked through already.

(Karim Wassef) #46

Loved her video! Brain and Liver for the WIN!

#47

But cooking in PLASTIC??? I’ve cooked turkeys in plastic bags a few times but I dont know if I want to make a habit of it. There are just too many damned if you do and damned if you dont’s in life.

(Robert C) #48

There are three things to keep in mind about Sous Vide cooking:

  • Do not use ziplock or non-Sous Vide bags. Commercial grade BPA free bags intended for Sous Vide only.
  • Meat is only in the bag for a few hours. Worries about plastic leaching into food is more about months and years in length due to warehousing, transportation and time on the shelf.
  • Sous Vide temperatures are low. My tap water comes out at 131 F so the Sous Vide appliance only has to go up 4 degrees to 135 F for my 4-hour Ribeye to be done medium rare. You can leave your hand in the water for a bit - it isn’t so hot that it will do anything to the plastic.

You are getting more plastic and styrofoam exposure (cheap materials and long shelf time) from the meat’s original container than any you might worry about from a quality Sous Vide bag.

(Karim Wassef) #49

I Sous Vide at 131… so your tap water is … done

#50

My meat has only been in plastic a day or two (sometimes just hours) and at cold temps.

I guess I should at least try it . . .

(Robert C) #51

There’s an idea - where I live, I don’t pay for water, I could just leave it on for four hours (to maintain heat and circulation). Doesn’t seem so eco-friendly though. But the carbon footprint of the use of the Sous Vide appliance? Maybe solar heat water and stand there and stir. What should one do!

(Full Metal KETO AF) #52

They have reusable food grade silicone bags also, Juice uses them. I use Foodsaver. I’m sure in the future they’ll have a new xxxfree plastic bag. I don’t worry about the low temperature cooking sousvide with them. I worry more about hot drink disposable coffee cups.

(Full Metal KETO AF) #53

My first attempt before buying a cooker was using a Dutch Oven in my gas oven, I played with the control until I got 150F or whatever and put the bag in overnight. I bought a pod soon after. Never tried sousvide spam though. :crazy_face:

(Robert C) #54

Remember that the real gains here are you are eating meat that has undergone much less destruction.

Burnt (potentially carcinogenic) material is avoided and the nutrition is likely better (for example, your outer fats are not burned away into liquid as much).

There are Carnivore people that intentionally eat raw meat to get all of the benefits.

#55

Now that’s something I would try for sure. But with a “French Oven” :o)

And I have an electric oven that goes pretty low temp

(Full Metal KETO AF) #56

The one I used was a French Oven too, but I wasn’t sure if folks knew what that was. Porcelain coated. Let the ziplock freezer bag top stick out from the edge of the lid Season the meat with plenty of salt and whatever else you want and seal the bag except for an inch. Then slowly submerge the bag so the air is being forced out. When you have gotten as much as you can out seal the last bit. You can also put a butter knife in the bag to help keep it under water. When you’re waterbath is the right temperature (130F for medium rare) put it in the pot and put on the lid and give it about 2 hours for a 1-1 1/2” Steak or Pork Chop. The pork or beef will be done with a quick sear or as I like Blackened Creole style.

#57

Spam is a luxury item over in South Korea. Known as Chuseok, they’re the biggest consumers of Spam outside of the US.

(Karim Wassef) #58

I heard: “stir fry spicy spam”

(Full Metal KETO AF) #59

As far a BBQ, I watched the Denise Minger video and all I can say is I’m not going to limit myself to stewed, steamed and boiled meat. Living is carcinogenic. Ken Barry MD has a different take on it. The evidence on BBQ being carcinogenic is questionable. Her rap seems a bit extreme to me. :cowboy_hat_face:

#60