/ck/ - Food & Cooking

>>12876773
>>12876806
(con't 3/3 I didn't think I'd write this much)
Like I said, you don't have to do full keto. Just cut out soda, and limit yourself to one serving of sweet treats per day. Focus on eating your vegetables and meat first, and avoid using large portions of starch (pasta, rice, bread, potato, tortilla, etc) as a major component in your meal. After I did keto for three months and lost 80lbs, I went back to eating a basically normal diet, but I plan my meals around meat and veggies instead of bread and pasta and continued to lose another 20+lbs over the next two years while not doing much else. I'm bad with alcohol but don't drink soda, I'm a sucker for baked goods but I use them as a treat rather than a food group.

You can start there, by changing to a long-term permanent lifestyle change, but the progress is slow and makes people ready to give up. I like the short-term keto to long-term lifestyle change path because it helps you start off with good results that make the resulting lifestyle changes easier to adhere to, especially given the morale boost you'll get from it.

You don't have to starve yourself and you definitely do NOT want to cut out more than 200 calories per day from your TDEE (calories you need per day to function). Severe cutting leads to malnutrition, eating disorder, and wrecks your metabolism in the same-but-opposite way as overeating: your body becomes accustomed to eating less and changes its hormone production to match. Then you'll never be able to go back to normal without a lot of work.

I hope I answered more questions than I posed for you. Good luck, anon.

>>12714160
I use it for a lot of things, and no, not just things only a sous vide can do.
Steak is the one everyone knows about, but you can also get great results from fish (think poached, but perfectly done and without losing flavor to the poaching water), and eggs in all forms from boiled to poached to desserts (custard/ice cream base both work really well).

I've worked on a technique for "fake barbecue" where you can sous vide huge cuts of meat (my favorite is beef ribs) for days at a time, rendering them fork-tender on the inside and infused with great flavor, and then chill it, sauce or rub it, and broil it for the great chewy smoky crust.

They also do wonders for root vegetables like parsnips, beets, and sweet potatoes. You can cook them just enough to sweeten and soften them without making them into mush, and they suck up other flavors in the bag like a sponge, so you can essentially infuse them.

The sous vide is essentially a precise temperature control unit. It is essentially a home cooking-sized pasteurizer. Use it to heat treat flour without burning it, use it to hold food and sauces at a precise temperature for serving without loss of flavor through evaporation and oxidation.

It's extremely handy if you work in a high-end kitchen, because you can sous vide meat, poultry, and fish ahead of time and keep it sealed & warm. ready to be grilled, roasted, or otherwise prepared to order.