This is how I break a fast :)

(Dirty Lazy Keto'er, Sucralose freak ;)) #1

Okay… not no crazy multi day, or multi week fast. Just my weekly 26 to 28 hr fast.

Anyway, a bunch of thin sliced Sous Vide’d Tri Tip. Had to remind myself, it was already cooked, so it only needed about one minute being tossed around in butter in the fry pan. A couple slices of buttered Keto toast. If it looks mostly crustless, that’s because it tried to mold a little over the weekend, but a quick trim and it was great :slight_smile: And 4 egg yolks, scrambled in butter also. Is it normal to use a half a stick of butter with breakfast ?
Think I’ll be good until dinner now :slight_smile:

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(Marianne) #2

You don’t include the whites? Is that too much protein?

(Dirty Lazy Keto'er, Sucralose freak ;)) #3

I just figure that if anything, my protein to fats might be a bit high. So since egg whites are practically “nothing but protein” plus do zero for flavor, I can dump those, keep the best tasting part, and shift my macros to a bit more fat, and less protein, all with one easy change :slight_smile:

Ironically, I ate 10-12 jumbo egg whites with only 1 or 2 yolks, for 5 years, every single day ! And like I say, I was in the best shape of my life back then, but I was miserable hungry ALL the time ! I dumped thousands of yolks straight down the drain in those 5 years !

(Marianne) #4

I know; that is what we were taught. My husband loved whole eggs. I used to chastise him for making three eggs and tell him he should do two whole eggs and 2-3 egg whites.

I think my protein to fat ratio is high, eating one meal a day, basically meat. Can you tell me in a nutshell, again, why we want to keep the protein lower? I know I’ve seen it but now that I am in somewhat of a stall, I think I should pay attention.

(Dirty Lazy Keto'er, Sucralose freak ;)) #5

I can’t explain it well in scientific terms. Somebody better at that will likely chime in. But I can say from personal experience, I ate high protein, medium carb, and low fat for 5 years, and I did fantastically well… all except for being miserably hungry all the time.

#6

Gotta keep that bread in the fridge. Did you see my other reply that you can get VWG in bulk at wincos? Also golden flax seed.

(Dirty Lazy Keto'er, Sucralose freak ;)) #7

Yes, I just saw that / replied. Will keep the next loaves in the fridge to see how long that will keep it…

(Bob M) #8

There is no solid reason to do this. None that I know of, anyway.

I have a theory that eating too much protein (as in a lot of protein all the time) might starve one of energy, but it’s just a theory. Sort of like “rabbit starvation”, where you just live on rabbits. On the other hand, people like Ted Naiman eat more protein than fat all the time, but even he eats some fat.

(Dirty Lazy Keto'er, Sucralose freak ;)) #9

I didn’t really think it was a big deal either. With the egg yolks, they just have more flavor than the whites :slight_smile: And I’m not afraid of “more fat” so why not ?

(Neil) #10

Looks yummy! I’m planning to cook a tri tip roast sous vide this weekend as well. Any suggestions on time & temp? Suggestions online vary wildly.

(Dirty Lazy Keto'er, Sucralose freak ;)) #11

I definitely suggest 20-24hrs. @ 135 F… or 133 F is you like your beef a bit more rare.

My favorite marinade is Soy Sauce… but regular is pretty salty. For the last one I used Kikoman reduced sodium soy sauce and it was just right. Only used black pepper and granulated garlic for seasoning.

(Neil) #12

Interesting, thanks for the tips! I’d read a couple people suggesting 131ºF for 2h and one suggesting 131ºF for 6h, but I hadn’t seen a suggestion for a 20-24h cook before. Clearly the right solution is to buy a lot more steak and experiment. :wink:

(Dirty Lazy Keto'er, Sucralose freak ;)) #13

I’ve done about 6 of them now. 135 for 16 hrs is great, but could be Abit more tender. Next one for 24 hours at 133 :slightly_smiling_face:

(Dirty Lazy Keto'er, Sucralose freak ;)) #14

Hey Neil, the reply above was actually for you… I always click the “reply to thread” when i meant to reply to an individual…

But hey, I bet the advice you heard about SV Tri Tip for only two hours, was for Tri Tip steaks. Even so, I’d still go for 4 hrs.
But yes, for whole Tri Tip roasts, I’d say 20-24 hrs is perfect.

(Doug) #15

No, 1 to 2 sticks is better. :stuck_out_tongue:

(Dirty Lazy Keto'er, Sucralose freak ;)) #16

As long as it’s not just me :grin:

(Neil) #17

Since I was asking here about recommended times and temps for tri tip, I figured I’d report back with how mine had turned out. This was a 3 lb grass fed roast which I ended up cooking at 131ºF for about 14 hours before finishing with a cast iron sear. I was aiming for 12ish hours as a compromise between all the various times I’ve read about online.

Verdict: delicious! Tender, while still retaining a bit of bite.

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(Dirty Lazy Keto'er, Sucralose freak ;)) #18

That looks great ! As I have said, my next Tri Tip or Brisket roasts, are going to be shorter… Probably like 16 hrs. I even just got my separate timer, so at a glance, I can see how long its been cooking, without having to do any math (since my machine counts down, instead of up)