What Did You Keto Today? Part IV

food
#2963

Yes, but what happened to the meat in the instapot? I have not had issues when overcooking in the instapot, so I am curious what happened to your roast.

(Roberta Worley) #2964

I believe it’s because I followed a recipe that called for balsamic vinegar. And instead of following the recipe which called for adding water, we used beef bone broth.

The meat may have sat in the juices too long and especially since it was balsamic and bone broth, that’s why I believe it became tough. Perhaps if the bone broth had been water it would have ended differently. Needless to say, I won’t be using that recipe again!o(

#2965

I use bone broth (home made, no additives) instead of water all the time. I haven’t used vinegar or commercial bone broth, so I don’t know what may have been the culprit. When I leave chunks of meat too long in steam or slow cooking, it just starts to fall apart, which I can work with. If it did come out tough, I would slice it and use it as cold cut…

(Roberta Worley) #2966

My plan is to grind it up, add mayo, dill pickle, onion and spread it on hearts of romaine.

#2967

Sounds like a plan to me… :slight_smile:

#2968

Just another plate of the same…

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(Karen) #2969

Nice large slow cooked beef rib and one left for tomorrow yum so tender!

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(Karen) #2970

Forgot to mention eaten cold … you can see the solidified dripping at the top and that was so tasty eaten with the meat.

(Jody) #2971

Pulled a @Digital_Dave and had a chicken for dinner. Only difference is I smoked this one myself. Ate the whole thing, less the 1/2 breast and random peaces the dogs got.

OMAD: 1 Chicken, 2 cups Cashew milk (later).

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#2972

Nice! … A smoked Chicken, spread Eagle. :smile:

(Karen) #2973

Spatchcock chicken cooks better x

(Jody) #2974

I cut it that way sometimes, but I don’t find it cooks better. I find I get about the same result.

#2975

I prefer spread eagle - the wings cook better and the bone in the middle imparts more flavor. I never, ever remove bones because of the flavor factor.

(Karen) #2976

It gives a more even Cook. When I use a normal chicken I could it upside down and slightly under cook it so that I can either dice or slice it and fry it in butter and garlic pepper without it getting tough. I haven’t eaten the skin for so many years and although I used to think it was the best bit I now don’t like the texture so I’m not interested in browning and crisping it. Haha I am sure this would be sacrilege for many of you … it does go into the pan with the carcase to make stock though. Nothing is wasted.

(Jody) #2977

:+1::+1::+1:

I don’t find this to be the case. My spread eagle was flat on the grill and I had 3 temperature probes in the bird (1 in each breast and 1 in the thigh at or near the leg joint) and they all were within 1-2 degrees of each other through the whole almost 4 hours cooking cycle.

Having said that, the Spatchcock is fine as well, but I don’t find it cooks “more even” and I prefer (as @velvet mentioned) to leave the bones for flavor. But cooking methods are a preference so there isn’t a right or wrong :slight_smile:

(Karen) #2978

I roast in the oven … don’t have or use temp probes. Just go by 20 mins per pound + 20 mins… though that +20 mins is now about +10 since doing keto lol

(Jody) #2979

They are great when you are smoking so you can pull the meat at just the right temp. If I am just grilling or general cooking, I don’t use them as much.

(Karen) #2980

I don’t have a smoker … thought about a dehydration machine once but they were quite expensive. I thought it would end up being cheaper than buying jerky from the shop In the long run … if I used it enough lol

(Jody) #2981

In fairness, I don’t have a dedicated smoker, it is a pellet grill so i can grill or smoke.

We also have the Ninja Foodi (instapot / air fryer) and it can dehydrate, but honestly … I haven’t ever tried to dehydrate anything. I plan to as some point, just not a high priority.

(Karen) #2982

When I was on a Body Building forum a number of years ago, there were many of the guys using them to make their own jerky and raved about them. I will have to have another look at them.

I have seen the food ninja advertised a lot recently … probably because we’re leading up to xmas … they look quite good. Living on my own I don’t really think I would use it much though. I don’t have many gadgets. I bought a waffle Makers to try out the chaffles everyone raves about on here argggh yuk lol one use , waste of money may give that to my daughter lol I switch between slow cooker as it just does overnight before work and the range cooker/oven.