Cold leftovers for lunch here - beef rib and lamb shoulder. Dinner was air fried pork belly pieces and chicken wings.
@DJC3 I managed to get moist and tender brisket last time. Can’t remember how now, think it was in the IP - had always found it dry before but this was delicious.
I find that temperature makes a lot of difference in the dryness of sous vide cooking.. what temp are you doing the brisket?Not the food I expected to have today. Bought a slab of pork belly for dinner, bunged in a low oven but didn’t check the temperature - it was too low so by dinner time it wasn’t done enough. Left it a few more hours and we’ll have it tomorrow by which time it should melt like butter. ( made bacon cheeseburgers for dinner instead)
Also bought a joint of brisket. I Don’t normally like this cut but I’m keen to see if my new toy- the sous vide stick, can make it tender without being dry. It’s on now and set to cook for 48hr, so that’s Wednesday’s supper sorted.
No more cooking for a few days!
Please let me know if you remember. I’m sure it’ll be great if it’s done right.
Just had a look at the pork belly, I’ve taken the skin off and I’ll air fry that tomorrow to crackle up nicely. The meat I’ve wrapped in foil and will reheat. Had to have a bit to test - didn’t need a knife, it just fell onto my fork, wonderful. I think it had about 10hrs in the end at around 130C
I find that temperature makes a lot of difference in the dryness of sous vide cooking.. what temp are you doing the brisket?
My only attempt was a disaster.. way too dry had a bag full of juices and some tasteless dry meat.
This is the post where I talked about it. And I’m assuming that the attached from CMT is what I based it on - not fully carnivore, but it was way nicer than when I tried slow cooking and always had dry meat.
You might be lucky ...I can't remember the temp I cooked mine at fingers crossed but let us know anyway..Oh blimey I’ve probably ruined it then! I’m doing it at 66C - someone on the fb group said 62 for slicing and 68 for pulled beef type of texture.
That’ll be a real shame if I’ve waited 2 days for dry meat.
If it is dry, take little bacon fat and some bone bone broth, warm it up and drizzle over the sliced before eating. Better then eating dry meat!Oh blimey I’ve probably ruined it then! I’m doing it at 66C - someone on the fb group said 62 for slicing and 68 for pulled beef type of texture.
That’ll be a real shame if I’ve waited 2 days for dry meat.
If it is dry, take little bacon fat and some bone bone broth, warm it up and drizzle over the sliced before eating. Better then eating dry meat!
Any meat you can afford and crave is ok. Usually the cheaper cuts have a better fat/ protein ratios. Lamb, beef,duck, chicken thighs, and all the offal you want. Eggs are cheap and great for carnivore.Hi all, thanks to @bulkbiker for pointing me over here. Long story short, my blood results are through the roof and really really need to get my eating in order. Sadly I have always been a "Meat & Spuds" (every day, meat and spuds!) kind of food guy, usually topped off with a couple of white bread rolls! So you see, its time I kicked that habit as much as it pains me to do so a little.. With HBA1C of 112 i have little choice!
So I a fussy/phobic eater (generally a phobia of Veg and anything with odd textures!). But I love meat, and to a lesser extent fish, hence @bulkbiker sent me here. I am not very well educated on what i can and cant eat to be honest, heard of Keto, looked at it once and thought "**** no, its mostly green veg!".
So if you've the time, give me an idea of a meaty diet thats safe for Type 2 and may help lower my sugars, and also drop some stone! Dont think ive only ever come across a meat that I dont like yet, so yes def a carnivore!
My only concern of a meaty diet, is of course the cost? Sadly financials arent good, especially thanks to the dreaded Covid..
PS: Is there an initiation ceremony for Carni Club ?
It takes a bit for your body to to switch from carb to fat burning.Wow, almost sounds like a dream diet, what's the catch? haha
Wow, almost sounds like a dream diet, what's the catch? haha
Anything that came from something with a face.I am not very well educated on what i can and cant eat to be honest
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