What Did You Keto Today? The Trilogy!

[David_Stilley]

Not sure if this is a normal thing people do or not though…

Yes, searing frozen steaks is a thing. I have seen people talk about that here. I cook those frozen beef patties that way too.

[CrackerJax]

I’m taking them to work tomorrow to shove in the mouth of the next person who skeptically asks me what I eat on Keto.

Haha! This made me laugh.
I am working at a new place. Everyone is very friendly and plenty of people I have worked with in the past. The staff room has a big round table and lunchtime is interesting! Everyone’s lunch looked lovely, not keto, but fresh salads, paella, rice etc. Like a cooking competition! Many Filipino nurses who always love to cook. My lunch was a small pot of chilli beef and cheese. Delicious but about 1/4 size of theirs . Someone said, what’s with the tiny lunch, which was a source of hilarity! In a good way. I just said that I like to work light!
I’m thinking my eating habits are going to interest them

[CrackerJax]

They cooked in the oven at 175 F (even lower may be better) for 2.5 hrs.

Wow! I once saw a chef do this, Heston Blumenthal, except he left the oven door ajar overnight on the lowest setting. Apparently breaks down the fibres.
You have reminded me, I can’t wait to try it.

[KetoSnaps]

Prepping snacks for Mr newly-keto S to take to work. Tiny gouda and salami cheesewiches.

Have wrapped two portions separately so he’s not tempted to eat them both in the same inhalation…

Bit wasteful of cling film but I hope to find a tiny lidded container in due course.

[Ilana_Rose]

Apparently breaks down the fibres.

Yes, exactly! It work just like sous viding but with a much better taste result, in my opinion. So the temperature it cooks at affects the rareness and the duration of cooking the tenderness (caused by fibre breakdown). At 150 F it doesn’t matter how long a roast stays in your oven it will only cook to a certain rareness but with time at that temperature it continues to get more and more tender.

Do not go below 130 F however. First of all this will already make your meat extremely rare but, more importantly, it becomes unsafe for pathogen growth a little below that.

[CrackerJax]

Thank you for that !

[Jody22]

Thursday dinner:

2 eggs on Chaffles w/ cheese and Bacon**.

** I MUCH prefer sausage, but my wife wanted bacon.

[Relic]

Okay these Chaffles are becoming a big thing for lots of people. Amazon will get my order today as I’ve got to try it for myself. They do look good and with so many possibilities

[cervyn]

First I should say I never use frozen meat so it’s possible that some differences might arise from cooking pre frozen meats that I’d not be aware of.

more great pics, thanks!
I have tons of beef in freezer so it that keeps it from working then it will be a problem

I cooked my roasts at about 165, and I think it was for about 8 hours. One was a chuck and one a blade (arm?) roast - I think. They both had bones and I think I left them in there about 8 hours, so they were darker on the outside but red still inside as you say…the fat was intact.
Yes that was the type of brown juice I was speaking of, I had slightly more, I used my scraper to get it out of pan and spread on top of meat as it was rich in flavor.
The meat was still very tough to chew especially the fat.

However when I warmed it up I didn’t sear in a pan but zapped for 30 seconds in microwave (I knew I wasn’t remembering what you said after the slow roast!) Also I think you said in another thread that chuck might not work as well this way.

I will dig out some short ribs and try them

[CandyLindTX]

Rueben sandwich on Caraway chaffles.

OMG! Stealing that idea as soon as I can get that little Chaffel maker!

[TimeForMe]

have you had that second date yet?

Yes. It was fine but it was mutually clear there won’t be a third date. Nothing bad, just not enough chemistry and compatibility to sustain past dates one and two.

Now that I think about it… I may have scared him away with my large order of meat at the BBQ place we went to. He got lean turkey. I got fatty beef brisket and three big hot sausages. Hahaha!

[CandyLindTX]

When the kid asked me if I wanted lean, fatty or chopped brisket and I said “fatty!” he grinned.

I said I wanted the fattest cut he had at a BBQ place one day, and then he started to trim the cap off! I stopped him just in time and said, ”You can weigh it without the fat if you like, but I still want it!” LOL

[David_Stilley]

I may have scared him away with my large order of meat at the BBQ place we went to. He got lean turkey.

Just as well, you obviously threaten his sense of manliness!

[CandyLindTX]

32 ounce or 900 gram ribeye with mushrooms and jack cheese.

@OldDoug, my man, you’re killing me here! I’m sitting in a Freightliner shop with a broken truck and nothing but left-overs (tasty, but still left-overs). Anyone out there near Tifton, GA who’d like to do a charity run?

[CandyLindTX]

@KetoSnaps Rebecca, that whole spread looks AWESOME!

[CandyLindTX]

killed my prized Thai Dragon Chili plant

My sympathies! But in my house I think it would be “kill it before it kills me!” I can’t take de-seeded jalapeños, much less these monsters! LOL

[Momof5]

just not enough chemistry and compatibility to sustain past dates one and two.

It is good you found this out early on at least. Maybe you should include Keto in your profile =)).

[Ilana_Rose]

I cooked my roasts at about 165, and I think it was for about 8 hours. One was a chuck and one a blade (arm?) roast - I think.

Yah, I’m sorry. This is the cut I got wrong. Mine was tough too. I’m going to try it again at 12 hrs but this may be a cut that’s just best done in the sous vide if you want it rare. I think chuck and blade would require similar longer durations.

I’m doing the strip loin again tonight at a slightly lower temp to try to perfect my preferred rareness. It was excellent last night but a bit to close to medium and I really prefer nearly rare.

[KetoSnaps]

Awwww, thanks Candy! It tasted pretty good!

[Jamboribs]

Chaffle Cheese Burgers