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What do your meals look like (show me pictures)....

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  • janicemlovejanicemlove Member Posts: 68 Member Member Posts: 68 Member
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  • Ironwoman1111Ironwoman1111 Member Posts: 1,436 Member Member Posts: 1,436 Member
    The sun is shining today!💗🥰 My 310 calories lunch, 1 tablespoon 1/2 fat Renee’s Caesar dressing, mustard, spring mix and smoked ham pita sandwich, 15g pecans and the other goodies!🥕🥒🍓

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  • pessxxpessxx Member Posts: 729 Member Member Posts: 729 Member
    Palak Paneer - an indian dish re interpreted European :smiley:
    Palak - spinach Paneer - cottage cheese , I had the little solid option, I could have choosed also one more creamy, but this one is homemade so ... :blush:

    I just finished it :)

    Thanks to my friend Hansal for the recipe !

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  • gutzbgongutzbgon Member Posts: 18 Member Member Posts: 18 Member
    @acpgee do you sear the chicken skin in a pan or under the broiler?
  • acpgeeacpgee Member Posts: 5,806 Member Member Posts: 5,806 Member
    gutzbgon wrote: »
    @acpgee do you sear the chicken skin in a pan or under the broiler?

    I used the instructions from the Serious Eats website and seared on a cast iron frying pan after sous vide. I might try searing in the air fryer next time which is essentially a fan assisted broiler. I used boneless skin on breasts and cooked at 60C for an hour and a half before searing. The skin looked good but was not as thin and crispy as when I just cook skin on thighs in the air fryer for 20 minutes. Meat was very juicy and tender though.

    https://www.seriouseats.com/2015/07/the-food-lab-complete-guide-to-sous-vide-chicken-breast.html
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