Heh. It’s not a pissing match. Just want you to be safe man. E-coli can cause permanent kidney damage. Better to get your ground locally, so you know where it’s coming from.
What did you Keto today?
It’s a really long and complicated recipe.
First you make a brine. 1 quart of water, 1/2 cup kosher salt.
Put your shrimp in the brine for 30 minutes to an hour.
Then sear in a HOT skillet for like a blink of an eye.
Then… You eat.
See… hahaha… too easy.
You can brine the shrimp, take it out and keep it in the refrigerator for like a day or 2. Brining will pump them and give them that snap texture.
Cooking them should be no more than 2 minutes.
You’re right. That does sound overly complicated. What kind of sauce is on top? It looks kinda cheesy-creamy-delicious.
Lemon butter. Shrimp has almost zero fat, so you know. Butter to the rescue. But why not sauce it up instead just eating a knob of butter.
OMG there is some good looking food pics. Me hell had my cheat meal and regreting it. Making me so thirsty and bloated from drinking so much. I had supreme pizza. Ugg. Anyhow it will take 4 days to dump the water weight and back to dropping.
Cheers
First post on this thread : Instapot braised turkey thighs. 1 tsp. bacon fat, 2 Turkey thighs, 1 quarter cup shredded broccoli, 1 sliced yellow pepper, 1 tso. knorr suisse bullion, and 1 cup of water. I braised the thighs first, and added the veggies. I cooked it on high pressure for 55 minutes. Makes at least 2 servings
i would advise that all ground meats processed Sous Vide are taken to their full pasteurization time temp prescription.
http://www.douglasbaldwin.com/sous-vide.html#Table_5.1
@rustyk61 for food safety, probably a good idea to go a bit longer for ground meats than for steaks. Steaks don’t need the full pasteurization time, unless you are planning on storing, as the harmful bacterias are found on the surface of the steaks, whereas with ground meat, it’s chained through the whole.
Yep, Baldwin’s site is pretty much the “sous vide bible” for a plethora of useful information.
Surprisingly though, he actually contradicts himself here:
" in a 130°F (54.4°C) water bath (the lowest temperature I recommend for cooking sous vide) it’ll take you about 2½ hours to reduce E. coli to a safe level in a 1 inch (25 mm) thick hamburger patty"
…but his own Beef pasteurization table has 25mm at 131F for 2 3/4 hours.
Ground beef is actually less dense than a pure muscle. So the heat penetration and pasteurization takes place faster, like along the chicken or fish table for ground ruminants and pork.
We need a “super-like” or “love” or something to hit when one heart just wont do.
Apologies for the off-topic discussion there folks.
Back on topic. Cashew chicken recipe from ketoconnect.net.
My portion worked out to:
383 calories, 25g Fat, 8g Carbs, 30g Protein, 551mg Sodium, 545mg Potassium
Salted pork, half a keto “bagel” and eggs.
My bagels don’t maintain their shape… I wonder if it’s because I used coconut flour.
Beef stew, I messed up on the coconut flour dumplings so the separated & congeled a bit, but still tasty. Next time I’ll try almond flour, maybe not so sweet.