I don't have any issues with oat fibre but whether that's down to the oat fibre itself or the fact it's not enough to do damage I don't know. I do prefer it to the bamboo fibre (which I also have) and neither have produced any spikes to concern me. Hubby eats it too without complaint (mainly because he doesn't know what I mix in from my "potions cupboard" as he calls it!.
Another positive vote here for oat fibre I use it in lc bread and it’s really bg friendly I think but has to be oat fibre not flour or oat bran. I use the your health store one their gluten free oat fibre which is white and similar to flour in appearance but much lighter it’s 0g of carb - all fibre. Oat fibre is made from the oats Hull the outer indigestible part that protects the oat while growing and contains no calories or carbs.
I'm having my doubts of half a large bag of salted pork scratchings with aioli and half a bag of smokey bbq flavoured almonds being a sensible substitute for a meal, but hey, it is low carb!Now thinking on what to have for part 2 of my meal
I'm not even sure what bacon hocks are, but I'm pretty sure I want them!Bacon hocks cooked in the slow cooker
We put a couple of hocks like the one in the pix into a slow cooker, cover with water. Cook on high for about five hours, then when the internal temp gets to 80° celcius, turn off the power and leave in cooker for another hour then take them out.I'm not even sure what bacon hocks are, but I'm pretty sure I want them!
So how do you cook them?
Thanks!We put a couple of hocks like the one in the pix into a slow cooker, cover with water. Cook on high for about five hours, then when the internal temp gets to 80° celcius, turn off the power and leave in cooker for another hour then take them out.
@Rachox , how are your kidney stone and your stent doing? Any relief yet?
That one is off a rear leg, the ones from front end are a different shape.Thanks!
I'm going to see if I can buy such a cut around here, it looks amazing!
My 'slow cooker' is of the old fasioned type, running on lamp oil, so not sure what 'high' on a slow cooker is. Would this be the very occasional 'blub' in the pot?
I have a feeling I live in a country of wimps when it comes to meat, much different from our German neighbours. Recognisable meat is much more common in Germany than in the Netherlands.Another name for them is knuckles, I found the German name from them which might be similar to your language "Schweinshaxe".
I’d imagine you could but like any fibre you’ll need more liquid than you expect if it’s a batter type recipe. If it’s just a dry one worth a try - good luck with it and let us know what it’s like.Thanks @shelley262 and good to see you! I have oat fibre ( 0.3G carbs/100g from buywholefoodsonline.co.uk ) I was just wondering if I could substitute it for wheat flour in my ‘KFC’ chicken coating recipe. What do you think?
I don't see it being a problem. It wouldn't work if you needed a "rise" in it (at least not without additions) but as a coating it's fine. I use it mainly to coat meats/fish before egg dipping then coating in LC mix. It makes it stick better.Do you think it’d work ok as a flour substitute in coatings? I’ve never used it before and don’t know if it’d give the same crispy result
What else is in the coating?Thanks @shelley262 and good to see you! I have oat fibre ( 0.3G carbs/100g from buywholefoodsonline.co.uk ) I was just wondering if I could substitute it for wheat flour in my ‘KFC’ chicken coating recipe. What do you think?
Ignore my posts in this thread to start with, I usually only share my main meal and not what I eat over the rest of the day.Everyone here eats such small portions and have such great portion control. How do you guys do it please?
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