To demonstrate what I mean by mixing things up, not trying to go for the same macronutrient ratios all the time, here’s two examples from dinners two days in a row, yesterday and the night before.
First up is a simple Burger, Sauce & Salad.
Since first posting about getting to the perfect burger, I’ve been doing a good amount of experimenting. What I believe I’ve settled on is reversing the process. Oven first, then sear it. What seems to be a huge factor, logically so, is the temperature of the ground beef going in. Accordingly, I make sure it’s about room temperature and if you don’t have time to just let it come to that naturally over a few hours, 30 minutes or so in warm water does the trick.
Make sure not to pack the burgers so that the melted fat and other juices have someplace to stay and don’t ooze out. Currently, I’m using a 200 degree oven on conventional bake for an hour. I’m going to try 175 next time. So, here was the very low carb meal. All images can be clicked for the higher resolution versions
For the sauce, simple and ruin proof as can be. I seared the burger, about a minute per side or two in butter, in a cast iron. Make sure you baste it, so you’ll need enough butter to spoon the hot oil over it. You can also tilt the pan from side-to-side so the hot butter sears the sides.
Couple of minutes total should do it. Then you take ’em out and set aside, add some beef stock to the butter (maybe 1/2 cup for a pound of burger and a good 1/4 or so stick of butter). Let it reduce until almost there, and in this case, my new favorite is a few tablespoons of high quality balsamic vinegar. Reduce a bit more. It’s really a tasty sauce. Incidentally, you can make your own quality balsamic by getting the cheap stuff and reducing it to about 1/4 its original volume. Tastes pretty much the same to me.
In case this looks raw or rare to the untrained eye, it’s actually medium. But it retains its pinkness because of the slow cooking. I had a green salad alongside, so a few carbs in the balsamic, a few in the salad.
Next up is Pork Carnitas, Apples and Rice.
The rice is straightforward. I cooked two cups of Thai jasmine rice in 4 cups of water and 2 cinnamon sticks.
Then, to make carnitas out of regular roasted or braised pork, you make sure it’s drained of liquid and refrigerated so the fat is solid. Spread it out on a cookie sheet and put it in the oven at 400 until it’s brown (caramelized on top) and sizzling. A minute or two under the broiler is a good way to finish it off.
In the meantime, lots of butter into the pan, melt, and sauté your apples. Sprinkle liberal cinnamon on it at the end. Provided you have your roast pork already done and refrigerated, and rice cooked, this is like 10 minutes to put together and it’s just grand.
No idea what the carb count is, but certainly not off the scale.
And also, perhaps some of you are not very carb sensitive, others are. Well, then, perhaps that’s the difference between some people having a meal like this once a day, and someone having one once per week, and all the options in-between.
As always, you go what seems to be working best for you over a period of time. OK, one more pic. This was very, very good. I’ve always loved fruit with pork. Way back when, I used persimmons. And yet another time, with cherries and oranges.
Eat well, eat big, and sometimes don’t eat anything at all.