#How to Make Crispy Pork Rinds | Explore Tumblr posts and blogs

thessalian · 2 years ago

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Thess vs Minor Disaster

I am having an excruciatingly late dinner. But I swear there are reasons! These reasons involve soup, and me being an idiot.

Now, mostly, the making of potato soup went fine. I even managed a nice recovery when I forgot about the chicken stock and made it real quick while the onions were cooking in the bacon grease. Now, when I say ‘fine’, I mean ‘would be a lot more fine for anyone who doesn’t have a chronic pain condition’ because we’re talking about peeling two and a half pounds or so of potatoes and then dicing them into half-inch pieces, but I actually found a way to do that so it wasn’t as hard on me as it might have been! See, my instant pot does its browning cycle in three-minute intervals, and the bacon needed at least ten minutes to give up its bacon grease (for cooking the onions in) and become nice and crispy (to sprinkle on the soup later), so I just peeled and chopped a potato, stirred the bacon, peeled and chopped the potato, set the instant pot for another three minutes, and repeated until the potatoes were done. By that point I already had more or less everything ready, and honestly, it’s nice when a recipe says “one teaspoon fresh thyme leaves” and all I have to do is go out on the balcony and snip some off my thyme plant. Even having nearly forgotten the chicken stock until almost the last minute turned out okay; I just boiled up the water while the onions were cooking and crumbled in my stock cubes and it was ready right on time.

Now, while part of it might be down to the Max Fill line on my instant pot being a littel too generous, most of it was my own forgetting a key thing about how pressure cookers work. Look, I’ve only used the thing once as an actual pressure cooker, so I kind of forgot to let things stop boiling before I twisted the pressure valve. All of a sudden, there was an Old Faithful of creamy soup. Now, in hindsight, I probably should have just turned the pressure valve so that nothing more erupted, but ... well, my self-disappointment wants to blame fibro fog and panic, but really looking back it was “I do not want to stick my hand anywhere near pressurised steam and cream soup”. I used up most of a roll of paper towels and a couple of J-cloths, and had to put my dish towels in the laundry, and wipe soup off of everything (the microwave, the counter, the various things on the counter, the instant pot itself, the floor, even stuff in the cupboard below the counter because apparently the liquid-proofing is shit), and it hurt. A lot.

(However, I will concede that it’s a lesson well-learned, and the end result still tasted phenomenal. Definitely one to repeat. Just ... with the less being stupid about the pressure valve, thanks.)

Thing is, I’d been planning roast pork for dinner. I could have put it off until tomorrow ... but I have some broccoli florets that need eating and some potatoes left over from the soup that just wouldn’t fit without exceeding the maximum capacity of my instant pot and I didn’t have any protein that would go with those things (or at least, that wasn’t earmarked for something else) so pork roast had to happen. I just had to rest up before I did anything. So one hot bath, some painkillers, and a lot of sitting down later, I could finally start the pork roast.

The pork roast requires a half-hour of salt soaking into the rind and then over two hours in the oven.

This is why dinner will be at like half-twelve.

But hey, at least I have soup. And that recipe will go on Cooking With Spoons, possibly minus the Soup Geyser story.

#Thess cooks

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295076690v-blog · 4 months ago

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Snacks when on carnivore diet. Are you struggling to find the perfect snacks on a carnivore diet that are delicious, easy, and help you stay on track? In this video, we're diving into the top 10 carnivore diet snacks that will keep you satisfied and energized! Whether you're looking for carnivore diet snack ideas, budget-friendly options, or just want to know what are the best snacks on a carnivore diet, we've got you covered. From crispy pork rinds to nutrient-packed liver pâté, these carnivore snacks are perfect for those cravings while staying true to your carnivore diet plan. We'll also share some quick carnivore diet snack recipes that are perfect for a carnivore diet meal plan. Curious about how to eat carnivore on a budget? We’ve got tips that’ll make your journey simpler without breaking the bank. Learn how snacks on a carnivore diet can help with weight loss, keep you consistent, and even make the carnivore diet a lifestyle that fits you perfectly. If you’re ready for some creative carnivore snack ideas that are both easy and delicious, hit play now! Don’t forget to like and subscribe for more carnivore diet tips, meal plans, and much more! ---------------------- 🌟 Learn More About the Custom 8-Week Keto Diet Plan 🌟 👉 Discover your own customized Keto diet plan for effective weight loss and improved health. 🔗 Click here to get started https://linktw.in/IDoNAz ---------------------- 🌟 Learn More About the Smoothie Diet 🌟 👉 Discover how delicious, easy-to-make smoothies can help you lose weight rapidly, boost your energy, and improve your health. 🔗 Click here to get started: https://tinyurl.com/2ak4gsuo https://www.youtube.com/watch?v=9LiPCZz7GK0

#youtube

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bellesfooddiary · 9 months ago

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My First Food Blog!

Ginataang Sitaw at Kalabasa (String beans and Pumpkin)

When I was a child, I didn't eat any vegetables that my mother served to me, it was all bitter and did not taste good for me. As I grew older, I slowly began to appreciate all the vegetable meals she prepared for me. The first dish she ever serves that makes me eat and request for more, is the ginataang sitaw and kalabasa. Today I’m sharing a recipe that reminds me of those simple days. No frills, no fuss, just pure deliciousness.

1. Here are the important ingredients for making the ginataang sitaw and kalabasa

• onion

• garlic

• oil

• ginger

• pepper

• coconut milk

• green string beans

• pumpkin

• pork rinds

• salt

2. Tools and equipments

spatula

frying pan

knife

cutting board

3. Procedure

The key to the perfect dish is to cut and prepare the ingredients into the same size and know how long it will take for them to cook. Cut the purple onion and white garlic into cube size and green string beans and orange pumpkin into small bite size. It is important to cut it into bite size so it is easy to cook and easy to eat. Place it into a dry clean container of your choice and prepare the pan that is big enough for the rest of the ingredients. Turn on the stove and heat the frying pan until it is hot enough and ready to use. Do not put any ingredients in the pan when it is not heated enough because it will take a long time to cook and the ingredients will become drowned in oil before it will fully cook. Put cooking oil and sautè garlic and onion on medium heat until it releases its aromatic fragrance. Add the orange and small cut pumpkin and sautè for 5 mins. When you see the pumpkin become soft, add the green string beans to the pan. Mix it so the heat will be distributed to every ingredient in the hot pan. After sauteing the ingredients, add the fresh white coconut milk, coconut milk should be at least 1 glass so it doesn't make the mixture have excess liquid. Let it sit for about 5 mins and wait for it to boil, the ingredients at this point may become soft and already done. When it's boiling and hot, add the salt and pepper to make the food more delicious. The right amount of pepper and salt is about 1 teaspoon each to achieve a nice and balanced flavour for your palette. Turn the heat to low and add crispy and salty pork rinds to the top. At last, turn off the heat after 5 mins and serve with a clean plate and let it cool before you eat.

Hope you learn and enjoy!

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hairybarsnacks · 2 years ago

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The Secret Ingredient Behind Your Favourite Snack: Pork Rind Pellets

Are you a fan of pork rinds? Have you ever wondered what goes into making these crispy and addictive snacks? While pork rinds may seem like a simple snack, there is actually a secret ingredient that is essential to their creation: pork rind pellets. In this article, we’ll explore the world of pork rind pellets and how they are used to create one of America’s favourite snacks. What are Pork Rind…

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dukeoftheblackstar · 2 years ago

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I want a chip made of snail shells or anything similar with the brand 'Kel Dor Cronch'. They'd be like crispy, pork rinds but crustaceans maybe. Maybe some crab-shaped little-lings as popcorn replacement for movie night. I mean, would you not eat these?

They're like super tiny crabs that you eat, shell and all. I love them!

Space Oysters being an official initiation. Shinies be gagging and shit and Plo's just like "but they're really goood..." Wolffe hearing the slightest bit of sadness from Plo from dejecting Kel Dor delicacy makes him 1283192831 x grumpier and I can't~~ My poor heart ♥ xD

@exosorcery has one of her post about Mama being pregnant and hormonal. I'm living for it. I kind of want to integrate how insects tend to eat their male's head like a mantis or like anything that's so natural to animal parenting LOL.

Have you seen this though?

Also, did I hear fluff?

My heart cannot handle! @plokoonsdisapprovingeyebrows

@dukeoftheblackstar - new post so we don't blow up exosorcery's notifications XD I don't have a taglist but most of my kel dor stuff is tagged with kel dor headcanons or kel dor conlang on my blog - some posts show up in both tags bc they have elements of both. I've got a shitload more bouncing around in my brain but I haven't gotten around to putting much on tumblr yet skhdfkshj

Also yes, I'm on board with carbonated drinks. Surprisingly enough, I have that as my HC too. I'm exploring liquor and variety of food that do well with Dorin gas which may play a part in their digestive. But I'll need someone more into chem than me to get that accurate.

[handshake meme] yeah i don't have nearly the chem knowledge to know if any of my headcanons for their biology are at all plausible - most of mine kinda started off as jokes XDD

I do have thoughts on kel dor treats tho! :D The main one I've come up with is called koyaalo, which means 'armored snail' - it's a thick-shelled bite-sized mollusc found in temperate regions of Dorin and it tastes delicious when pickled in noterazu (cooking wine, unfortunately explosive offworld). Something like a cross between nice crispy bacon and maple syrup. I like to think of it as a seasonal harvest delicacy, hard to farm so carefully managed for sustainability.

Of course, it is ARMORED smail, so you have to crack it open to get at the goods. Non-kel dor can do this with aid of a nutcracker; kel dor just go chomp. XD I hc that they have some heavy-duty molars for cracking open bones &such - beak and tusks for fine manipulation and nibbling, molars for gnawing.

there's also ttantta, which I'm imagining as sort of a sauce/pate-like thing that you can dip stuff into or just eat straight out of the jar if ur feeling decadent. It's a savory thing, sort of cheesy, but I think there's like a million regional variants with all sorts of additional seasonings and everyone argues about the best way to eat it lmao.

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abramsbooks · 3 years ago

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RECIPE: Guinness-Braised Pork Belly (from Home Made Basics by Yvette van Boven)

I like cooking with Guinness or Murphy’s. The deep flavor of stout combines well with an autumnal pork roast. My friend Avril Caherberg, who lives two hills down from us in West Cork, keeps her pigs outside in her forest. Their meat is a deep red instead of soft pink, a sign these pigs lived fantastic lives. Such amazing meat deserves to be treated with respect. So find a good pork purveyor and try this recipe.

Prepare: 10 minutes Bake: 4 to 5 hours

Serves about 6 as a main course; there won’t be any leftovers

2¼ pounds (1 kg) pork belly, without rind

2 whole cloves

1 tablespoon coriander seeds

1 teaspoon fennel seeds

1 teaspoon caraway seeds

sea salt and freshly ground black pepper

2 tablespoons canola or peanut oil

1 to 2 cans (about 1 pint/500 ml each) Guinness or other stout beer (the quantity depends on the size of the pan)

about 2 cups (500 ml) unfiltered apple juice or cider

2 large onions, thinly sliced

4 carrots, peeled and sliced diagonally

Preheat the oven to 250°F (120°C). Place the pork belly, fat facing up, on a large cutting board. Score the fat layer diagonally with a sharp chef ’s knife, spacing the cuts about ⅓ inch (8 mm) apart and being sure not to cut into the meat beneath the fat.

In a mortar, crush the cloves, coriander seeds, fennel seeds, caraway seeds, and salt and pepper. Thoroughly wash your hands and massage half of the spices into the fat layer of the bacon. Turn the meat over and repeat the rubbing with the remaining spices.

In a Dutch oven or a roasting pan, heat the canola or peanut oil over medium heat. Add the meat with the fat layer facing down. If it doesn’t comfortably fit in the pot, cut the pork belly in half and fry the two smaller pieces side by side. Cook until nicely browned, then flip and brown the other side. Deglaze the pot with the Guinness. Pour in as much apple juice as you need to fully submerge the meat, or add more beer if needed. Add the onions and carrots. Bring to a boil and place the pot, covered with a lid or with aluminum foil, in the oven. Slowly cook the pork belly for 4 hours. Check the meat every now and then. Although it won’t fall apart, it should be done. Feel free to let the meat roast for another hour if you don’t think it’s done yet.

Using two large spatulas, scoop the pork belly from the pan and place it on a parchment paper lined baking sheet, fat layer facing up. Increase the oven temperature to 425°F (225°C). Return the meat to the oven and roast for about 30 minutes, until the top is crispy.

Meanwhile, strain the cooking liquid from the Dutch oven or roasting pan into a small saucepan. Transfer the vegetables from the strainer back to the roasting pan or a serving dish. Spoon off the fat from the cooking liquid and discard it. Over medium heat, cook the cooking liquid until reduced to a tasty gravy, about 30 minutes.

Place the meat on top of the vegetables and serve with some of the gravy drizzled all around. Serve the remaining gravy in a bowl on the side. Delicious with horseradish sauce (see recipe below).

Horseradish Sauce Mix 1 to 2 tablespoons grated horseradish with ½ cup (125 ml) sour cream. Season the sauce with salt, pepper, a few drops of lemon juice, and some grated lemon zest.

From acclaimed cookbook author and illustrator Yvette van Boven, a comprehensive kitchen resource for making hundreds of simple dishes from scratch

In her latest cookbook, Yvette van Boven shares step-by-step explanations for the foundational dishes that can transform how you cook and what you eat at home. Accompanied by her signature illustrations and beautiful photography, van Boven offers more than 400 recipes for delightful dishes that tell you how to make everything: simple dressings, vegetables, pastas, gnocchi, tortillas, perfectly poached eggs, and much more. Whether you're new to cooking or an experienced home chef, this cookbook teaches you to make satisfying food without a lot of fuss or complicated ingredients. In her unique and friendly voice, the author guides you through every step of cooking simple, well-made everyday meals.

A staple for everyone who loves to cook at home, Home Made Basics offers fresh, healthy, and original meals you'll want to make all year round.

For more information, click here.

#abramsbooks #abrams books #home made basics #yvette van boven #home made #guinness braised pork belly #pork belly #guinness #recipe #free recipe

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godlessondheimite · 5 years ago

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A Definitive Ranking of TV Douchebags Eating Ortolans As A Symbol of Cruelty and Decadence

warning: animal cruelty

3. Billions: In a matter-of-fact faux-ritual, two finances douches, billionaire Axe and his right-hand man Wags, eat ortolans because they know it’s a once-in-a-lifetime experience rich business douchebags need to do. They’re very straight. Paul Giamatti does not get peed on in this scene. He’s not even there.

The setting: It’s a private culinary experience in a restaurant after hours.

The explanation: A chef joins them and explains that ortolans used to be eaten by royalty or in monasteries, and their treatment of the birds used to be much crueler. The treatment is still pretty terrible, but it’s worth it, because it creates an exclusive experience.

The shrouds: Gourmand Wags explains, “We wear this for two reasons: to keep the aromas from escaping, and to hide this shameful and depraved act from God.” They eat with the napkins over their heads.

The meal: They each eat one tiny crispy bird that seems to be comparable to a pork rind. Then Wags asks for more. The chef says, “They say about ortolans that one is bliss and two is gluttony.” Wags asks for three and gets it because that’s how wealthy and decadent they are.

Rating: 3/10

2. Succession: Now we’re getting somewhere. Tom is also a rich business douchebag who feels compelled to eat ortolans, but you know who isn’t? Cousin Greg. Tom pulls out all the stops to admittedly seduce Greg, but Greg’s not about that life.

The setting: A crowded restaurant. No one’s gonna ask why some dudes are eating birds with napkins over their heads

The explanation: Tom quickly explains that they’re about to eat a deep-fried songbird, “a rare privilege” which is also “kind of illegal.” He doesn’t get into the whole “drowning the birds in brandy” thing.

Shrouds: Tom says that covering your face with a napkin “Masks the shame...or heightens the pleasure.” Tom, who prefers to mask, covers his entire head with a napkin. Greg, following his lead, does the same.

The meal: Tom chomps down on his but Greg doesn’t want to (though, after some coaxing, he does). There’s nothing pleasurable about eating bird bones with a napkin over your head! California Pizza Kitchen would not make him hurl. Tom’s attempt to bond with and seduce Greg is a mild misfire. Next time, Greg will choose date night.

Rating: 8/10

3. Hannibal:

It’s an initiation not into the normal world of financial and business shittiness, but into Hannibal’s special brand of depravity that business dudes don’t have the style or panache to pull off. The birds, like everything in Hannibal, are symbolic of the fact that Hannibal eats people. Can Will keep up with his husband’s lifestyle? Like Greg, he is hesitant to eat the endangered birds...but with Hannibal, he’s down for anything.

The setting: This isn’t in a restaurant, private or packed, it’s in Hannibal’s own home, because he’s just fucking extra and prepares the birds himself.

The explanation: Hannibal explains that the “debauched delicacy” is in fact, drowned in brandy and eaten whole. “I haven’t been gourged, drowned, plucked, and roasted...Not yet,” Will says to his host, knowing Hannibal’s going to do all those things to him later that night.

Shrouds: Hannibal explains that, “Traditionally, we are to place shrouds over our heads, hiding our faces from God.” But knowing he’s going to rawdog Will later that night, he adds, “I don’t hide from God,” and they remain uncovered, the better to eyefuck each other with.

The meal: Bryan Fuller put a camera in Hugh Dancy’s and Mads Mikkelsen’s mouths just to follow the erotic journey of the little marzipan birds from the plate to their fingers to their mouths.

Rating: 10/10

#hannibal #succession #billions

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lowcarbnutrients · 5 years ago

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Keto Snacks On The Go: 15 Addictive Treats for Busy People

What are the best keto treats on the go?

Sure, you can make homemade keto snacks like hard boiled eggs, fatty coffee, as well as fat bombs, but can you throw them in your health club bag as well as reach for them when you're starving on an airplane, train, or between job meetings?

Not so much.

So if you want no-fuss keto snacks you can literally simply order, stash in your pocket or bag, and go, this list is for you.

I'll be sharing 15 different methods you can slip healthy and balanced keto snacks right into your day and also hunch what?

None of them call for refrigeration or time to make.

So no matter exactly how hectic you are, or where you'll be, these are the very best treats to satisfy your desires without kicking you out of ketosis.

The Leading 15 Keto Snacks to Tackle The Go

Premade low-carb snacks that really taste good as well as benefit you do exist.

You just need to recognize which business swap unsafe ingredients like sugar for healthy components like healthy fats and also fiber.

So keep a stock of these fast treats in your automobile, office, or anywhere else you locate yourself yearning for a fast snack without messing up ketosis.

Let's beginning with savory alternatives first prior to carrying on to pleasant treats that only really feel like you're cheating later.

#1: Meat Sticks and Jerky

Meat sticks and beef jerky are 2 of the most convenient keto snacks to grab on the go, which is simply one reason they're at the top of the listing here.

Aside from their convenience element, these wonderful treats are loaded with protein as well as the right ones are low carbohydrate, which helps you really feel satiated as well as offers you enough power to power via your day.

You do not have to go for unnaturally made Slim Jims and various other highly processed meat sticks either.

Most grocery shops are increasing their option to include low or no carbohydrate options made from top quality meat sources so they're best on keto.

Some prominent brands for reduced or no carb jerky and meat sticks include:

Keto Carne. KC's jerky is made with only 3 whole-food active ingredients and there's zero carbs or sugars prowling behind the label.

Brooklyn Biltong. Biltong is basically South African jerky. But the actual difference is in just how it's made. As opposed to zapping the meat with warm, it's dried out making use of air. Brooklyn Biltong's items are additionally sugar as well as preservative free.

Country Archer. While these meat sticks come with 1g of carbs in contrast to zero in the other brands, you'll also locate more fat, 7g as opposed to 2g, making this option worth the tradeoff.

If you can't locate these brand names at your regional grocery shop, attempt purchasing online at Amazon.com or Thrive Market for them.

For many individuals, nonetheless, meat sticks and also jerky are just too hard on their teeth.

Fortunately, the next on-the-go keto treat gives you a comparable macronutrient failure without the mouth struggle.

#2: Pepperoni Slices

Pepperoni slices provide the same simple mobility as meat sticks and jerky, minus the tough-to-chew component, as well as their macros are equally as great, otherwise better.

In this Organic Valley uncured pepperoni slices package, a single serving is:

110 calories

9g of fat

1g of net carbs

6g of protein

Stash a package of these in your work bag and also you'll be ready to go despite where you are. However try to make good friends to share with due to the fact that they require to be cooled once open.

The following keto treat on the move provides another solid dosage of protein without a side of carbs.

#3: Chicharrones or Pork Rinds

Many individuals are stunned to find out most chicharrones, or fried pork skins, are not just low-carb, but no-carb.

So while you may discover them in the potato chip aisle, their macronutrient breakdown is completely different.

In these keto-friendly 4505 Sea Salt Chicharrones, a solitary offering is simply 80 calories, 6g of total fat, and also 7g of protein.

And there's definitely zero carbs.

So if you're desire salty, crispy potato chips, take into consideration grabbing pork skins instead.

Keep in mind, top quality does matter here.

If you can avoid it, do not be tempted by the affordable chicharrones made with skin from antibiotic-injected animals as well as cooked in dangerous oils.

Splurge on brands - such as Epic and 4505 - that are devoid of hormones as well as damaging active ingredients and also prepared in greater quality oils.

In a pinch, the cheap brand names are great to get on-the-go, yet it pays to treat on top quality treats as well as foods long-term for your health.

This next category of keto treats on the go is another excellent different to greasy, high carb potato chips.

#4: Keto Bars

Craving a wonderful treat that is also tidy, healthy and balanced, keto-friendly, as well as will not elevate your blood glucose a lot that it kicks you out of ketosis? Perfect Keto Nights clubs were formulated for that.

These bars not just have fewer carbohydrates than a lot of 'healthy' bars around, such as PURSUIT and also KIND bars, yet they likewise:

Contain 10g of grass-fed collagen, which supports your skin, gut, brain, nail, hair, as well as joint health.

Are formulated to decrease spikes in blood sugar

Are made from premium, tidy components that sustain both wellness as well as ketosis

Taste like dessert. Since they're made with real ingredients, their taste is genuine and delicious.

They're excellent for taking on-the-go, in your auto, in your gym bag, or to the airport. Whenever you long for a pleasant keto snack, Perfect Keto Pubs are it.

#5: Primal Crackers

Don't have time to make your very own low-carb flaxseed crackers?

Thanks to Julian Pastry shop's Primal crackers, you don't have to.

Made with a mix of organic cheese, flax seeds, chia seeds, and sesame seeds, these tasty crackers are GMO as well as gluten-free, and only appear at 3g of internet carbohydrates per serving.

Nosh on them solo or combine them with meat, cheese, nut butter, or reduced carb vegetables and also cheese and you'll have a filling keto snack.

Or leading your biscuits with this next ketogenic diet plan staple.

#6: Olives

You might not have snacked on olives pre-keto, yet if you're going low-carb, they're certainly a fatty, salty snack you'll wish to keep handy.

And brands like Oloves and Pearls Olives make it very easy to obtain your olive fix on the go.

With pouches as well as little plastic to-go containers rather than heavy containers, you can take your olives with you and also never ever fear unpleasant oils or fluids spilling everywhere.

Depending on the olives you choose, your treat could load a dose of healthy and balanced fats to the song of 70% or more of oleic acid, the same monounsaturated fat found in olive oil.

You'll also locate healthy and balanced fats in the next 2 keto snacks.

#7: Raw Nuts and Seeds

You can't beat the ease of getting hold of a handful of high-fat macadamia nuts, hazelnuts, pecans, or various other raw nuts as well as seeds when you're in a hurry.

Thanks to their completely dry appearance, you can throw an offering right into a treat bag and also put them in your health club bag or bag and get to for them whenever you're hungry.

Nuts are high in healthy and balanced fats as well as have a moderate quantity of healthy protein, so you'll have a filling and also healthy and balanced snack anytime you consume them. Simply see to it to pick the very best keto nuts (i.e., lower carbohydrate nuts).

I always stock up on bags of raw macadamia nuts, pecans, Brazil nuts, hazelnuts, as well as walnuts and I revolve between them to ensure I get a well-rounded mix of nutrients.

As for seeds, the best low-carb ones to make use of as a mobile healthy snack are pumpkin as well as sunflower seeds. You can locate these in almost every supermarket or filling station in a hurry.

If you like your nuts as well as seeds in spreadable type, you're in luck too.

#8: Perfect Keto Nut Butter

A jar of this mouthwatering nut butter mix of macadamia, cashew, and also coconut butter will certainly satisfy any type of treat craving when you go to residence or work.

Take it with your or throw a spoonful or more in a little container and also you can actually utilize your finger or an utensil (if you're expensive) to scoop it out later during snack time.

Both nuts and seeds consist of healthy and balanced fats and a moderate amount of healthy protein, so they're a quick and also rewarding snack on a ketogenic diet.

To take it one action better (as well as control your intake), you can place your jar of Perfect Keto Nut Butter in the fridge freezer and scratch it when you need a fatty snack.

The following keto-friendly treat team is likewise low in carbohydrates as well as high in both flavor and also nutrients.

#9: Seaweed and Kale Chips

Baked algae treats and also kale chips are an additional reduced carb treat choice that can aid you stick to your ketosis objectives while on-the-go.

These 2 options give you that same light, crispy appearance of other carbohydrate snacks like potato chips with a far better nutritional profile.

These Ocean's Halo algae treats are just 20 calories per offering and also 1g of carbs, which is way different than what you would certainly locate in an offering of regular potato chips (i.e., 15g).

Nutrient-rich algae treats also consist of vitamin A, B12, and vitamin C, along with iodine, calcium, and also iron.

Similarly, kale chips additionally have vitamin An and C, calcium, and also iron, making them an additional fantastic means to include even more healthy trace elements to your keto diet.

Compared to seaweed crisps, kale chips do include more carbs so you'll desire to take care here. These Rhythm Superfood kale chips, as an example, have 8g of fat, 8g of internet carbohydrates, as well as 6g of carbs.

Now that we have actually obtained savory snacks covered, the next 6 keto treats are on the sweeter side.

#10: Coconut Chips

While coconut oil appears to swipe all the limelight on a ketogenic diet plan, you'll wish to include crispy coconut chips in your low carb life too.

Essentially, coconut chips are shaved and also toasted items of coconut meat.

Even unsweetened selections have a light, fragile sweetness and also a crispy texture to satisfy your snack cravings.

These coconut chips from Dang Foods are perfect on a keto diet plan since there's no added sugars lurking behind the label.

You will certainly have to fork over 5g of web carbs per offering, yet after trying them you'll see it's well worth it many thanks to their fat web content. Each serving loads 15g of healthy fat.

Combine coconut chips as well as your favorite nuts with this following treat as well as you'll have your extremely own keto trail mix to tag along on all your adventures.

#11: Keto Chocolate Bark

You don't have to totally surrender on abundant, smooth chocolate just because you're complying with a ketogenic diet.

You just need to locate far better versions that do not include a mountain of sugar in every bite.

Fortunately, that's not so hard to do.

ChocZero, a premium keto chocolate brand name that's reduced carb and sugar free, has both milk as well as dark chocolate barks to please everyone in the family.

Lily's is one more chocolate brand name that makes use of stevia as opposed to normal sugar, making it an additional great selection on a keto diet.

However, in both cases, you certainly wish to practice portion control here. Just increasing the serving could kick you out of ketosis if you're not careful.

And that exact same message likewise chooses this next keto snack.

#12: Keto Cups

You have actually possibly already seen fat bombs are popular on a keto diet and it's simple to see why: they're a quick way to treat on your own and include a couple of healthier fats to your diet plan to maintain you satiated as well as off the rip off wagon.

But, as you may have likewise attempted, making them does need a little time and effort.

And because the majority of them call for ingredients like lotion cheese, hefty cream, and also various other refrigerator-only products, they're not super portable.

That's why Keto Cups are so amazing, they're generally like a Reese's peanut butter mug however they have 13g of fat and also just 1g of net carbs per offering (for the initial taste).

Basically a readymade fat bomb, Keto Cups are sweetened with monk fruit essence to keep sugars at just 1g total.

You'll also find beneficial MCT oil for a brain boost when you're feeling a little sluggish as well as want that sugar increase without the succeeding crash.

There's also another means to get your delicious chocolate choose a ketogenic diet.

#13: Roasted Cacao Nibs

Cacao nibs are essentially pure chocolate.

This is delicious chocolate before other active ingredients like sugar as well as milk are mixed in as well as built into a chocolate bar like you're made use of to chomping on.

So when cocoa nibs are roasted, you obtain a chocolatey, crunchy treat to please all your wonderful cravings.

Plus, considering that cacao nibs are minimally processed, the anti-oxidants, fiber, and other nutrients like iron and magnesium are still intact, that makes it a healthier than guilty pleasure.

And each offering of cacao nibs will only establish you back 2g of net carbs as well as they have a remarkable 0g of sugar.

Weight loss never tasted so yummy.

Another keto snack you can take pleasure in without trashing your weight reduction efforts takes place to be cake (seriously).

# 14: On-the-Go Keto Cakes (In 6 Various Tastes!)

Mug cakes are a diet staple several keto veterans include in their weekly dish plans.

But, once again, when you're brief on schedule and also require to be outdoors, cup cakes don't precisely yell "take me with you."

Fortunately, you can still have a piece of cake on the move thanks to an ingenious brand name by the name of Nush.

They make low-carb keto cakes you can take anywhere you go in flavors like:

Pineapple mango cake (4g internet carbohydrates)

Blueberry cake (3g net carbs)

Peanut butter cake (2g internet carbs)

Banana nut cake (4g net carbs)

Carrot seasoning cake (3g net carbohydrates)

Cherry almond cake (3g internet carbs)

Each of those keto cake tastes has simply 1g of sugar. How do they do it?

They swap out harmful white sugar for erythritol and also monk fruit.

And ultimately, you can swap these cakes for cookies if that's more your thing.

#15: 3 Keto-Approved Cookies

Cookies are just one of the perfect foods you assume of when it pertains to quick grab-and-go snacks.

But you're clever enough to recognize most cookies are clearly out-of-bounds on keto.

Except for three companies damaging the cookie wheel:

Fat Snax makes three keto-friendly cookies in tastes such as Delicious chocolate Chip Cookie, Peanut Butter, and also Lemony Lemon.

Each clocks between 90-110 calories per cookie, include 4-5g of internet carbohydrates, and also have 0g of sugar so they're another safe-to-enjoy-on-keto snack.

Nui also produced a keto cookie option in delicious chocolate chip as well as peanut butter flavors as well as double chocolate and also snickerdoodle cookie favorites too.

Nui's cookies are additionally all within the 1-2g of net carb range and also they're both GMO as well as gluten-free. Each two-cookie offering is around 240 calories and loads regarding 23g of fat as well as 6g of carbs.

Quest, a prominent brand for keto-safe protein bars as well as trembles, also has their own cookie line with low-carb options that can work within a ketogenic diet.

You can pick from chocolate chip, peanut butter, oatmeal raisin, and double chocolate chip flavors this time.

Fair warning, Quest cookies may include 15g of protein each, however they range between 1-9g of internet carbs depending on the flavor you pick (blame the raisins for the 9g).

Another wonderful perk to the Mission cookies over their bars is that they are softer as well as simpler to chew.

Since these keto-safe cookies don't consist of sugar, they will not send your blood sugar degrees soaring like cookies your pre-keto self made use of to inhale.

Time to Enjoy Your Reduced Carb Keto Snacks On the Go Anytime, Anywhere

Sure, you can discover a lot of these addictive low-carb deals with at the filling station or cafe when you get on the road, however that's not the finest strategy to comply with all the time.

If you head to the supermarket to do your keto dish prep for the week, make certain to stockpile on a few of these keto snack options to constantly have on hand when a craving strikes.

Since I have actually currently done the heavy lifting for you, simply throw on your carb blinders as well as focus on hunting down these keto-safe alternatives only.

For a lot more healthy and balanced treat concepts, consisting of those you can make in the house, have a look at our overview on 47 Healthy Keto Snacks that Won't Kick You Out of Ketosis next!

#diet #low carb #pregnancy diet #weight loss #wellness

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juventudybelleza · 5 years ago

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Como hacer Chicharrones Crujientes - How to Make Crispy Pork Rinds - Chicharron Peruano

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#Como hacer Chicharrones Crujientes #How to Make Crispy Pork Rinds #Chicharron Peruano #chicharron peruano historia #pan con chicharron peruano #como hacer chicharron de chancho crocante}#desayuno peruano pan con chicharron

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ceciliatan · 5 years ago

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Duck Day 2019 Menu and Recipes

Our thanksgiving-day extravaganza is done, and as usual I’m posting a blog entry for posterity and my own reference so I can find these things again if I need them. :-)

We’ve done “Asian fusion” many times–it’s kind of corwin and my culinary wheelhouse–but this is the first time we really incorporated more filipino flavors.

First, the menu:

2019 Duck Day: Tour of the Eastern Rim of the Pacific (Tokyo, Shanghai, Manila, Palu)

“Sinigang” Amuse Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

“Pu-Pu Platter” with Scorpion Bowl Curry puff with curry mayo Lumpia (traditional filipino fried spring rolls) Chicken wings with candied ginger and orange Pickles: honshimeji mushroom, yuzu-pickled napa Assortment of dipping sauces

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Every year there ends up being something we forgot to serve. This year it was the matchstick carrots and cucumber that were supposed to garnish the zhajiang noodle! Ah well.

“Sinigang” Amuse

Tomato Dashi & Sake (Kubota Hekijyu junmai daiginjo) with a dehydrated mushroom chip powdered shoyu powdered tamarind

This dish combines two things. One is the idea of sinigang, which is a filipino tamarind-flavored stew/soup that often has fish, tomato, and onion. The other is the technique of mixing sake with a hot, intense broth to delicious effect. We learned this trick one wet, cold rainy afternoon while out day drinking with a chef friend-of-a-friend in the Akabane area of Tokyo. One of the places he took us was an oden (stewed fishball & tofu) shop where you could buy a one-cup sake. When you drank half your sake, for ten yen you could get them to top up the glass with the oden broth.

corwin made the broth by starting with our home-canned smoked tomato water (already one of the most umami-intense things we have), simmering it with kombu and bonito flakes to make it tomato dashi, and then going over to a friend/s house to borrow his Spinzall (food centrifuge) to clarify it.

For the tamarind flavor we put tamarind powder on the plate for folks to rim their glasses with. We also gave them the soup and the sake separately to mix as they liked. And also some powdered soy sauce we got as a parting gift at one of the fancy restaurants we ate at in Kyoto: Shimogamo Saryo.

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Some of the delights of #duckday2019

A post shared by Regis (@rmd1023) on Nov 28, 2019 at 9:49pm PST

Curry Puff corwin made the curry puff (karipap), startingwith making his own curry powder. He didn’t use the karipap recipe in Asian Dumplings but instead used his own biscuit dough recipe and it worked beautifully.

Lumpia It was my first time making lumpia. Lumpia is one of those foods that was at every filipino party we went to when I was growing up, but my family was never the one that made them. (We brought the pancit or the dessert.) It was traditional for the aunties to complain about what a pain they are to make, though. Well, now I know what they mean, but it is SO WORTH IT.

This is by far the weirdest dumpling skin or wrapper I’ve made yet. Andrea Nguyen’s ASIAN DUMPLINGS is my go-to book–she hasn’t steered me wrong, yet. The technique for making these involved picking up the entire blob of wet dough in your hand and them blopping it onto a slightly hot pan, and the smear you leave on the pan IS THE LUMPIA WRAPPER.

What I learned is if the pan is too hot is that it just sears the ball of dough in your hand but it doesn’t stick to the pan. This is bad. And if the pan isn’t hot enough, then it doesn’t work either. So there is a very narrow window where it works. I had to turn the burner on and off between each one and also dribble a little extra water into the dough before each one. What would work is I would make one, and when the pan was the right heat, the wrapper would release, and this would mean it was now the right heat for the next one to be made. I would turn off the heat, make the next one, let it cool for a few seconds in the pan and then have to heat it back up again to release it and be ready for the next one.

Here’s Andrea Nguyen’s short video on how to do it:

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The filling I used was similar to the recipe in Asian Dumplings, but I replaced the carrot and bean with water chestnuts (and the ground meat was duck). If I do it again I’ll probably use pork and up the intensity of the spices/salt/fish sauce. It could use dried shrimp in the sauce.

Chicken Wings with Candied Ginger and Orange This was one of those ideas I had one day while we were out and I made a note in my phone months ago: what if instead of just having a chicken wing that was honey-glazed and chewy you could take that to the next level by having actual bits of candied ginger and candied orange rind in the glaze? I tested it last week and was very pleased with the results.

Although I candied my own ginger for the mignardise in this meal, I used some that I had bought at Cambridge Naturals for this recipe, and the candied orange rinds were some fancy artisanal ones corwin picked up at Formaggio. But I think Trader Joe’s or whatever would work just as well.

The first step is oven-frying the chicken wings as detailed by J. Kenji Lopez-Alt at Serious Eats (as in this recipe: https://www.seriouseats.com/recipes/2015/01/hot-and-numbing-oven-fried-xian-chicken-wings-recipe.html)

I ran tests last week where I tried both spicing them with a technique as described in the Serious Eats article (toss the crispy wings in oil and then in a spice mix) and also by tossing them in a glaze. Turned out the way we liked them best was tossed in the spices and THEN dipped in the glaze separately. That was a little impractical for a large dinner party so I settled for brushing them with glaze and then sprinkling the chopped bits of candied ginger and orange rind on them. By not coating them completely in glaze, they retain more crispness.

Glaze: 1 cup orange juice 1 cup water quarter to half cup yuzu marmalade or other citrus marmalade quarter to half cup apple cider vinegar 1/8 to quarter cup brown sugar powdered ginger minced garlic

I am a little loose on the quantities in the glaze recipe because I think it really depends on how sweet the orange juice is and how sour the vinegar is — you just have to taste it to see if it’s what you want.

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Second course: “pu pu platter with scorpion bowl”. I reinvented the chicken wing for this, with candied ginger and orange rind. Curried duck puffs. And fried lumpia with ground duck and shrimp filling (Filipino spring rolls) which are the fiddliest thing I’ve ever made! But damn they came out great! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:18pm PST

“Adobo” served with Sapporo Premium duck confit adobo style (with soy, vinegar, garlic and ginger) with a duck-fat crisped potato and adobo-style vinaigrette tossed peas topped with crispy garlic

Adobo is a filipino dish that has more variations than there are islands. The common element seems to be the combination of soy, vinegar, and garlic. Some have curry powder, some have ginger, etc. Some stew chicken and pork together, some are just chicken. My family’s adobo was usually chicken, potatoes, and green beans, stewed together in soy and vinegar with garlic (and served over white rice).

To deconstruct it, corwin confit’ed duck legs sous vide with soy-vinegar-garlic-ginger in the bags. Then he shredded the meat and crisped it in cast iron, and served it with an adobo-flavored reduction, topped with crispy garlic. I boiled the potatoes in advance, then crushed them slightly to give them crisp edges roasted in duck fat. The beans in the dish I replaced by making a mix of bias-cut fresh snap peas and fresh snow peas tossed in a soy-vinegar-ginger-garlic vinaigrette.

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Deconstructed Filipino adobo. Confit duck with a soy-vinegar reduction and crispy garlic, duck fat crisped potato, and fresh snap pea in adobo-style vinaigrette #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:21pm PST

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Poultry differently. #duckday2019

A post shared by Liz LaManche (@liz_lamanche) on Nov 29, 2019 at 10:55am PST

Zhajiang Mian (fried sauce noodle) homemade chewy wheat noodle with ground duck and bean paste sauce With shochu oolong hi-ball

Normally we do a lot of wine pairings, but a lot of wines just don’t pair with these strong and tangy flavors as well as other alcohols do.

For this one we made Chu-hi, which is the Japanese shochu high ball, using dark pearl oolong tea and a whiskey-like shochu called Gokoo that we first had at Momi Nonmi in Cambridge a couple of weeks ago. (It’s seriously great if you’re a whiskey drinker.)

For the wheat noodle we ended up borrowing a pasta extruding machine from our friends David and Diane. What was funny is when corwin ran our test, he made the dough way too dry, so the noodles came out very rough and odd-looking. But they were so tasty and the chewiness was really good, so we decided to just keep going and use them in the meal.

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Noodle extrusion experiment. I think the pasta is too dry….?

A post shared by Cecilia Tan (@ctan_writer) on Nov 25, 2019 at 9:53pm PST

The sauce I sort of improvised on some zhajiang mian recipes but I wanted something somewhat spicier to highlight the duck. (Among the ones I looked at: Woks of Life, China Sichuan Food.)

Sauce: 1 lb. ground meat — let sit in 1 tablespoon corn starch, 1 tsp salt, 1/2 tsp white pepper, 1 tablespoon oil 15 minutes before starting

6 slices ginger, minced 6 cloves garlic, minced 6-10 fresh shiitake, chopped/minced

1/4 cup sweet bean paste 1/4 to 1/2 cup ground bean paste 1 tablespoon chili bean paste

1/3 cup dark soy sauce 1 cup water

Soften the ginger and garlic in the oil and then brown the meat. Add the mushrooms after a minute or two, and once the meat is no longer pink, add all the wet ingredients and stir together to combine. Let simmer 15 minutes. Then add 1/2 cup water with 1 TBS cornstarch dissolved in it to thicken. If still too thin, simmer 5 more minutes.

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Zhajiang “fried sauce” noodles – homemade thick wheat noodle with ground duck and bean paste sauce. So happy with how this came out! #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:24pm PST

This was the dish where I forgot the garnish! I have all these matchstick cut carrots and cucumber and I forgot entirely to put them on the plate! There’s always SOMETHING that gets left off.

Duck a l’kalamansi (filipino bitter orange) with Trimbach Reserve Gewurtzraminer Rice two ways Steamed bok choy and a caramel vinegar gastrique

This is basically duck a l’orange, which we’ve never done in all these years of making duck. Typically this comes out too sweet because people use regular oranges instead of bitter oranges. corwin ordered a bunch of kalamansi (filipino bitter orange) online, though, when he was getting our now-nnual yuzu order. This is also when he picked up the finger limes for the palate cleanser.

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Duck a l’orange done Peking style with calamansi oranges for a Filipino touch. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:25pm PST

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Yin yang rice. One of the elements of one of the courses. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:03pm PST

Palate cleanser Yuzu sorbet with finger lime caviar, served with Kikusui Perfect Snow unfiltered sake

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Palate cleanser! Yuzu slush with Australian finger lime caviar! And an unfiltered sake

#duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 28, 2019 at 10:28pm PST

Dessert Saikyo miso ice cream With almond brown butter Sablé cookies Puffed rice And hot chocolate

This dessert was inspired directly by Chris Chung at Momi Nonmi, who serves a saikyo miso ice cream regularly and damn, it’s good. Saikyo is a sweet miso, but it’s also salty, and the result is sort of like a butterscotch or salted caramel flavor. corwin made the ice cream and I made the almond brown butter sable cookies, and crisped the rice.

The crispy rice topping was probably the most work. You have to cook it three times: first you just cook the rice. Then spread it in pan and bake it until it’s dry (around 45 minutes at 250 degrees, IIRC), and then you deep fry it in small batches and spread on paper towels to dry. It kept crispy in an air tight container with some silica gel packs for a few days just fine.

The brown butter sables took some experimenting but I settled on was not only incorporating brown butter into the sable dough, but brushing the tops of the cookies before baking. Otherwise the brown butter flavor was too subtle. I made these by rolling a quarter of the dough into a log shape, letting it chill, and then slicing the log into circles.

I then used the other quarter dough to make these almond chocolate mignardise. (And the other half is still in the fridge waiting for me to do something with…)

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Inventing cookie recipes when I can’t find the exact thing I’m imagining. #duckday2019

A post shared by Cecilia Tan (@ctan_writer) on Nov 26, 2019 at 7:32pm PST

Tea, Coffee, and Mignardise candied ginger almond coconut mango-marmalade thumbprint cookies almond brown-butter-chocolate cookies

Candied ginger: I used Alton Brown’s recipe. If I do it again I’ll cut the ginger thicker.

Almond coconut mango-marmalade thumbprint cookies (GLUTEN FREE!) — I based these on this recipe by Texan Erin: https://ift.tt/34ySMcx Using the Trader Joe’s Virgin Coconut Oil gives them a really strong coconut flavor and scent.

I made the mango marmalade by taking yuzu marmalade we already had, and a mango that corwin’s mother mailed us from her yard in Florida that we had in the freezer (she sends a whole box and we don’t always get to eating them all before they start to go too soft). The frozen mango flesh doesn’t even need to be pureed — it’s basically mush — so I just cooked it down with the marmalade and a little extra sugar to combine them and thicken up.

These stay soft. They might have been slightly crisp at the edges right from the oven but they soften as they sit. Still delicious.

That’s all I can think of! Now I can close all my recipe tabs!

from cecilia tan https://ift.tt/2q3BVzo via IFTTT

#cecilia tan

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keto · 6 years ago

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An update on Keto-Friendly Frying Test Results Earlier this week I was here asking for advice on how to do a tasty deep-fry after finding out that I have a strong revulsion toward Pork Rinds. The pork rinds (mixed with parmesan cheese) did make an incredible fryer coating with divine texture. They were crunchy and crispy and it was quite easy to do a fry with them. I just happened to discover that it was an absolute no-go for me, so I was looking for options..For the test I set up a simple method to be consistent for comparison. I cut up nuggets of chicken breast and heated peanut oil to 375. Cook time for each was 4 minutes (a tad longer than necessary at the size I cut them).I tested four "flours": Whey Protein Powder, Almond Flour, Coconut Flour, and Flaxseed Meal. Each test was done with a clean station, and each chicken piece was dredged in plain flour with a touch of salt, then plain egg wash, then dredged in seasoned flour which was 1:3 parmesan (cheap Kraft powdered kind), paprika, salt, and black pepper. I did five nuggets of each type. For each round I got the fryer near to temp, then while it reached temp I made just the nuggets for that round so they would be finished and immediately fried.Recipe:1 chicken breast medallion cut into 5 nuggets1/4 cup flour4 tsp parmesan (1tbsp + 1tsp or 1/3 of 1/4 of a cup)dash of saltcrack of black pepperdash of paprikaone egg (for wash)1/8 cup flour (for dusting).1) set out 3 bowls and crack an egg into one and whisk until homogenous2) put 1/8 cup flour into a bowl and add a pinch of salt, mix with fork3) put 1/4 cup flour into last bowl, add pinch of salt, paprika, crack of pepper, and 4 Tsp parmesan. Mix with a fork. 4) heat oil to 375F (I timed mine so my nuggets would be ready to fry as it hit 375F).5) roll 1 tender in flour until coated, then roll it through the egg until coated, drip off egg that falls immediately, then drop into final bowl, cover with flour mixture until coated, then set on a plate. Repeat until all 5 nuggets are coated and on plate.6) TURN OFF FLAME (I have a gas stove), add nuggets gently to oil, then turn flame back on. Cook 4 minutes.7) Using tongs or a spider, scoop out nuggets and place on paper towel to cool a bit...Outcome (in reverse order of preference):Flaxseed Meal:http://bit.ly/2VKeJAw looked good, but the happiness ended there. They tasted somewhat fishy with a hint of sawdust to add an unpleasant texture. I will not be making these again. Everyone agreed that they were the worst..Almond Flour:http://bit.ly/2ETN3mW, much better than Flaxseed, but still 3rd place. I would make these again and all of us thought they were acceptable. One child preferred these to Coconut Flour..Coconut Flour:http://bit.ly/2VIkYod were slightly better than the Almond Flour. They were good and would be worth making again. There is the tiniest hint of coconut, but so little nobody would know if you did not tell them what it was. The shell was good, nearly as good as regular frying with flour and breadcrumbs. I could see doing this with some flaked coconut for an awesome coconut shrimp..Whey Protein Powder:http://bit.ly/2EUTrui clear, hands-down winner. I didn't put the package in the photo, but I used Isopure brand, ordered from Amazon. It does make a sticky mess (all four do to some degree, but this was the stickiest) on your hands, but I don't care about being messy in the kitchen. The results were worth it. When I took my first bite I smiled and ran through the house to find my wife. This is the real-deal. I would not only do this to fry stuff again, I would consider this a near-perfect alternative to traditional flour/breadcrumb method. The best part? Not only is this the best of the four I tested, but it is also the ZERO carb option. The result was light, crispy, airy, and tasty. I very lightly seasoned this batch and worked for consistency for a fair comparison. Now that I know (this was nearly a tempura style, and could easily be a carb-free tempura for those who are a fan of the style), my plan is to work on techniques to build up a lumpier, thicker, knobby crust, which is my preference in a deep fry, and to work on seasonings and see if tweaking the parm/whey ratio could help..I would like to point out that I did not come up with this idea out of the blue, but took the advice from my previous thread and sought out the four alternatives to Pork Rinds, and tested them all. Every one of these has been done before. I simply wanted to have them back to back and consistently prepared to get a baseline preference. That preference, for us, is to go with the Whey Protein Powder. Zero carb (except what may be in the object you batter and fry) and excellent flavor and texture. I am excited to go fry all the things! Fish, mozzarella sticks, shrimp, chicken, veggies, etc. Oh it is gettin' fried!

#keto #ketogenic #ketosis #healthy #lchf #low-carb #lowcarb #ketodiet #weightloss

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recipescard · 2 years ago

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Mozzarella Sticks Recipe: Did you know you don't need to go out to eat to get restaurant-quality mozzarella sticks? We discovered the key! That's air-fried mozzarella sticks! They're delicious, easy to make, and far superior to their freezer section counterparts. You can easily make irresistible fried mozzarella sticks at home. There is no need for any additional equipment, and It's simple to make with only 5 ingredients! The full step-by-step recipe can be found below the recipe card, Mozzarella Sticks Recipe - Ingredients, Preparation & Nutrition Facts Just like your restaurant favorites, these Mozzarella Sticks are covered in a crispy coating (but this coating is carb–free!) and full of gooey and delicious mozzarella. Pair this with your favorite low-carb marinara sauce and dig right in! You can even customize it with your favorite kind of cheese for a different flavor profile. Here are some more delectable snack recipes for your consideration: Air Fried Bacon Strips – Quick & Easy and another delicious one Chickpea Dip with Sesame Paste Recipe – Famous Arabic Hummus Total Cooking Time10 Minutes Total Calories (per serve)236 kcal Cooking Difficulty Cuisine Cooking Method Best season to enjoy the recipe What ingredients are in Mozzarella Sticks?The main ingredients are mozzarella string cheese sticks, finely ground dried parsley, and pork rinds, and the rest are listed in the recipe card above.How much time will take to prepare Mozzarella Sticks?It will take approximately 1 hour to prepare Mozzarella Sticks.How many calories in Mozzarella Sticks?Mozzarella Sticks contain 236 kcal, 19.2 grams of protein,13.8 grams of fat, 609 mg of sodium, 4.7 grams of carbohydrates, and 1.1 grams of sugars per serving.Can I make Mozzarella Sticks in an air fryer?Yes, you can prepare Mozzarella Sticks in an air fryer for quick easy process.Is Mozzarella Sticks nutritious?Yes, Mozzarella makes it a healthier cheese option than others because It's a high-protein snack.How to make Mozzarella Sticks?The above recipe card describes how to make mozzarella sticks, as well as the process and preparation. Conclusion They're a fantastically gooey snack that's surprisingly simple to make! The secret is to freeze the cheese sticks before frying them, which prevents the cheese from leaking out before the shell becomes golden and crispy. There's no need to buy pre-packaged, frozen mozzarella sticks when you can make your own in the air fryer in minutes. Try some of our other delectable dinner recipes.

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abramsbooks · 5 years ago

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RECIPE: Bacon chorizo fundido (from The Bacon Bible by Peter Sherman and Stephanie Banyas)

This is more or less a cheese dip with some amped-up bacon extras. The cheese really acts as a binder for the bacon chorizo sausage, and yes, more pork product (chicharrónes, or fried pork skins) are added to scoop it all up. If you don’t have chicharrónes on hand, plain old tortilla or pita chips will work, too.

Serves 4 to 6

2 tablespoons canola oil

6 ounces (170 g) thin-sliced bacon

6 ounces (170 g) Bacon-Chipotle Chorizo (see below), removed from casings, or any fresh store bought chorizo

1 small Spanish onion, finely diced

¼ cup (30 g) all-purpose flour

4 cups (960 ml) whole milk, plus more if needed

6 ounces (170 g) white American cheese slices

6 ounces (170 g) white cheddar cheese, shredded

6 ounces (170 g) smoked gouda cheese, shredded

¼ teaspoon smoked paprika

Pinch of ground cayenne

¼ cup (40 g) sliced pickled jalapeños

¼ cup (10 g) fresh cilantro leaves, for garnish

Spice-Rubbed Fried Pork Rinds (Chicharrónes) or baked tortilla or pita chips

In a large cast-iron pan, heat the oil over medium heat, add the bacon, and cook, stirring a few times, until golden brown and crispy, about 8 minutes. Using a slotted spoon, remove the bacon to a plate lined with paper towels, let cool slightly, then coarsely chop. Add the chorizo to the pan and cook until golden brown and cooked through, about 10 minutes. Using a slotted spoon, transfer the chorizo to another plate lined with paper towels. Pour off all but 4 tablespoons of the fat from the pan.

Add the onion to the pan and cook until soft, about 4 minutes. Add the flour and cook, stirring constantly, to form a roux, about 2 minutes. Whisk in the milk and continue whisking until the mixture is smooth, starts to thicken, and the flour taste has cooked out, about 10 minutes.

Whisk in the American, cheddar, and gouda and continue whisking until smooth. Season with the paprika and cayenne and cook for 30 seconds longer. Stir in the chorizo. Remove from the heat and top with the cooked bacon, the jalapeños, and cilantro. Serve in the cast-iron pan with pork rinds on the side.

RECIPE: Bacon-chipotle chorizo

I am a little obsessed with canned chipotle chiles—which are smoked jalapeños in a vinegary adobo sauce. Traditional Mexican chorizo has a lot of smoked paprika, which gives it its deep red color. I prefer using the chipotle, which adds the same color and smokiness but a good kick of heat too that, in my opinion, store-bought chorizo is lacking.

Makes 5 pounds (2.3 kg); 16 (5-ounce/140-g) links or patties

12 ounces (340 g) thin-sliced bacon

4 pounds (1.8 kg) ground pork (80/20)

¼ cup (60 ml) plus 1 tablespoon pureed chipotles in adobo

3 garlic cloves, finely chopped

2 teaspoons finely chopped fresh thyme leaves

¼ cup (10 g) finely chopped fresh cilantro leaves

3 tablespoons kosher salt

1 tablespoon phosphates

2 teaspoons freshly ground black pepper

1 teaspoon dried oregano

½ teaspoon ground cloves

½ teaspoon ground allspice

1¾ cups (420 ml) cold water

Hog casings, if using

Put the bacon on a plate and freeze for 15 minutes before slicing to make it easier to cut. Transfer to a cutting board, stack several pieces on top of each other, and slice crosswise into pieces ¼ inch (6 mm) thick.

Put the bacon, pork, chipotles, garlic, thyme, cilantro, salt, phosphates, black pepper, oregano, cloves, and allspice in an extra-large bowl and mix with your hands until combined. Add the cold water and carefully incorporate so you don’t spill any water out of the bowl.

If you are planning to make patties and not links, divide the mixture into 16 equal portions (5 ounces/140 g each), then form into patties. (Alternatively, the meat mixture can be frozen to be made into patties later: Shape and roll mixture into two logs about 6 inches [15 cm] long each. Wrap in plastic wrap and foil and freeze. To use, thaw and slice into patties with a knife, then cook. Or if you like, you can shape into patties, and layer them individually onto a parchment lined baking sheet and freeze. Then remove and add to a gallon-size zip-top freezer bag.)

Bacon is Peter Sherman’s North Star. In 2014, he opened BarBacon, a bacon-themed gastropub in New York City, to immediate critical and financial success, and he has become the go-to bacon guru for the world. Sherman has a nearly religious devotion to bacon, and in his tome, The Bacon Bible, he shares more than 200 recipes that show you how to incorporate bacon into nearly any meal you can imagine.

There are the classics, like BLTs, wedge salads, and mac and cheese, but the book really encourages you to cook with bacon in unexpected ways with recipes like Bacon Ramen, Chipotle Bacon Tacos, and Bacon Bourbon Oatmeal Pancakes. Peter also teaches you the basics, like how to cure simple bacon from scratch. He has a mad-scientist approach to bacon and is a firm believer that it should be a part of every meal. With this cookbook, you’ll never think of bacon the same way.

For more information, click here.

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