That could actually be a game… Find the Hamburger.
What Did You Keto Today? Part IV
This was probably the first time we had pork chops that weren’t dry. Definitely recommend the sous vide for them.
Ok, technically this was last night, but I forgot to post it up, or I started the post and didn’t press enter properly.
Incidentally, I’ve recently discovered the art of finishing off cooking my omelettes under a grill? Never done this before until recently. My omelettes were that full of toppings and cheese, when I was trying to fold them in the pan, they were falling apart.
The grill thing is a total game changer, and makes the eggs all fluffy and pizza like!
This particular one is sausage, bacon and cheddar, cooked in coconut oil!
Did you roast that all together? Did the tomatoes and mushrooms get mushy/leathery before the radishes were done?
Alex, do you mean under a broiler? I like the “crisp” i can see around the edges.
And where did you get that brand of cracklins? I don’t think I’ve ever seen them. (NM, you’re in UK, aren’t you?)
Hi @CandyLindTX - I got the scratchings from Amazon, but yeah, I believe it’s a British brand, and I’m here in England.
The grill is basically the overhang electric grill inside my oven, the top bit… think we have different terminologies for grill here.
OK, that’s what we call a broiler. I might try that some time - looks kind of “frittata-ish.”
I was a bit put off by the dextrose in the ingredient list - but if/when I get to UK, I may have to try them.
I start them all together, but remove items onto a plate as I go. The plate gets covered with foil so stuff stays hot. It’s just the way I do it, I find it easier than timing when to add what.
I guess it doesn’t matter whether you’re adding or subtracting if the result is the same.
Broiling here is putting a big ol’ porterhouse under a 450-500F (230-260C) degree flame and searing the outside while leaving the inside rare. Or putting a rare sous vide cut under the flame for a few minutes to crisp up the fatty edges.
Got up at 5:00 this morning and made a breakfast casserole for my co-workers.
Most had seconds, but one lady said, “I don’t eat eggs.”
I almost fired her on the spot!
(she’s going to be retiring soon, so I let it go)
I’ve never tried this technique before. I’ve never been able to make a decent omelet in a pan so we got a griddle and make the egg extremely thin, add the ingredients and start rolling. It works well but I avoid pulling the griddle out. Thanks for the tip.
Ok, officially today’s keto… oven cooked belly pork with some garlic and chilli, and a whole chicken from the slow cooker… food for the next couple of days anyway…
Clearing out the fridge to make room for my new haul of foods. Ham, radish, mushroom and nuts (tasted good together!) and a green pepper filled with salsa and cheese. There are more of these peppers in my future!