Popped some pain killers and now able to chew- Keto Chicken Parma for the win!
What did you Keto today?
MooBoom
(MooBoom)
#7397
fischersd
(Steve)
#7398
Heh…now you make me regret not trying turnip fries with my T-Fal Acti-Fry before I sold it. 
(only used it a few times).
Me, I didn’t think they were all that great. Honestly, I think the key to doing good fries in the oven is to get a spritzer that will handle the oil that you prefer and ensure that the fries are tossed well in the oil pre-baking.
(I’m also partial to cajun seasoning for my fries) - I’d season them either pre or part-way through baking - so the oil adheres the seasoning to the fries. (you could also do post, but a lot of the oil may have been soaked up / boiled off in the bake).
I’m also thinking to get them good and crispy, we’re likely looking at 450-475 for oven temp - but that’s just conjecture - tests need to be done.
Oh…the latest on the jicama experiments. Jicama has decidedly trounced sous vide. After 8 hours (2 of which was the bath coming up to temperature on 2 cooks) and the jicama being decidedly darkened, it has still retained its crispiness. 197F isn’t sufficient to tenderize jicama (and I’m not going to keep this going, checking every two hours). Need to crank it up just a wee bit, so the next destination for our victim is to be boiled in a dutch oven.
Baytowvin
(TJ Borden)
#7406
Its stone ground mustard, combined with bad lighting and a shitty photographer.
fischersd
(Steve)
#7408
Admitting defeat. Jicama is beyond a doubt the most stubborn root vegetable I’ve ever seen!!!
Let’s see…about 8 hours in the sous vide bath at temps up to 197F.
Then 2 1/2 hours of boiling - nope, still crispy (topped up the water with boiling water 3 times).
What they looked like after the boiling:
How amber the water got from their boiling:
Then baking
4:30pm - 400F oven
5:50pm - increased temp to 450F
6:50pm - increased temp to 475F
7:50pm - REALLY?! You HAVE to be kidding me, right?! I surrender.
Starting weight - 663g, ending weight 393g - so that 393g of jicama has 27g of carbs - or 6.9g / 100g.
And, while roasted potato-like in terms of appearance, they’re still pretty much as crispy as al dente carrot or turnip. I can only postulate that it’s the density of the fibre in jicama that makes them SO immune to tenderizing from cooking.
This also suggests that they really will never be a substitute for mashed potatoes. In all likelihood, the only way to enjoy jicama in a non-raw format is very thinly cut (shoestring) fries, baked at very high temperatures to attain any level of tenderness. (that’s going to be the fate of the last of the jicama that I have).
Edit: Flavouring? They’ve lost most of their sweetness. They’re actually quite bland, but not unpleasant. They would also likely do quite well as home fries (which we often don’t mind having some crispiness). Maybe that’s what I’ll do with the rest of this batch. Cube them up small, fry them up in some bacon nectar with a little garlic and a bit of paprika, salt and pepper.
DiMo
(Diane)
#7411
I wonder if the jicama could be sliced very thinly (with a mandolin) and fried like a potato chip? I also just recalled that Kristie Sullivan (Cooking Keto with Kristie on YouTube) used jicama as an apple substitute for some danishes she made. I’m now tempted to try those experiments.
DiMo
(Diane)
#7413
I agree, Kristie has some great recipes! Her Miracle Biscuits are my favorite. She also made some very strange, messy baked onion rings (coated in mayo and pork rind dust, finely grated parmesan, oat fiber and seasonings) which are pretty tasty.
hedleylo
(Lonnie Hedley)
#7414
It can be if you do the bowls. No rice, no beans. Double meat, add sour cream and guacamole to up the fat. Maybe avoid the salsas too. So, meat, lettuce, sour cream and guacamole. If that’s worth $8-10 to you, then yes it’s good for Keto.
Mangusdog
#7415
What’s left of my lunch. 1 egg, spinach, asiago, green goddess dressing, pork tenderloin with butter. This is actually the lunch I brought to work two days ago. I’ve been eating breakfast and haven’t been hungry. Today I had a BPC for breakfast (8:30) and by noon I was hungry again. It worked out ok though because I didn’t want to waste food.
fischersd
(Steve)
#7416
Yep, I think you could - but you’ll need to use an oil that has a high smoke point. If you can find cold pressed safflower oil, you cold get insanely hot (smoke point of 510F). I only had Canola oil (400F smoke point), so my capabilities at tenderizing jicama fries in a timely manner was a bit limited.