One of the few foods I tolerate outside of meat is konjac.
I don’t use it a lot, but I would say probably weekly. Since I’m consuming therapeutic fat macros, it gives me an alternative to drinking liquid fat. Usually I use it in some Konjac noodles/ rice under my meat, but I successfully used the powder to thicken my fat into a gravy that clings to my burgers.
I like it because it is not temperature sensitive- I can just wisk it into my reserved fat.
Has anyone else played around with this?
I would like to try it as an egg replacer in chicken chaffles since I don’t do egg or dairy.
I did some ground beef chaffles this week. Those worked really well for smearing fat (salted tallow in this case). Chicken chaffles are a bit more neutral tasting though, and hubby will eat them.