I am a Chef who is into Nutrition and Fitness. Ask me anything...
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@sixxpoint, thanks for posting all of that information on hard boiling eggs. I had always done a cold water start and had difficulties with peeling.
Tried the hot water method today. No problems with peeling. Awesome.0 -
SophiaSerrao wrote: »Well, look at that. I'm from a land far, far away and we're on a long, holiday weekend too! Tomorrow's breakfast shall be a beautiful thing, lol.
And it was beautiful for me too: stole the butter in the egg tip from Ramsay - thank you, Sixxpoint! It did make a difference - had a single egg hard scramble (gently-browned bottom). A cup of Fiber One. A banana. Coffee with milk and my vitamins. Good macro-meeting, tasted nice, and under 350 calories! Will be drinking my first 2 cups of water soon, then will digest for about an hour and go for a nice long walk. I have to buy wine for our Memorial Day bbq tomorrow; I'll make an expedition out of the walk back and forth.
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Ok, so I travel for work sometimes and am always looking for simple options that can be done with just a fridge and a microwave. I currently pick up hard boiled eggs and turkey sausage links for breakfast along with some fruit. However, lunch and dinner are where I struggle. I used to get items to make wraps, but I'd really like to cut out as many bread products as possible. Bags of salad work well also. Today I planned on picking up a rotisserie chicken and leaf spinach. Anyways, I need some ideas please.0
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Okay, here is a question. Do you measure the amount of rice or pasta per cooking or post cooking.0
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FunkyTobias wrote: »Everyone should be getting at least 8 cups of water everyday anyways.
LOL. No.
http://www.cbc.ca/news/health/8-glasses-of-water-a-day-an-urban-myth-1.1196386
Thanks for your contribution and your TV News article on the topic. Here is a empirical study on the matter:
http://www.ncbi.nlm.nih.gov/pubmed/20356431
Old recommendation of 1 gallon per day was overkill. Modern studies based on urine analysis and diet suggest the following is more than enough:
3000 ml for men... 12 cups
2200 ml for women... 9 cups
At least 8 cups per day is especially important if you're taking diuretics, if your diet is high in sodium, if you use creatine, if you drink alcohol, or exercise/sweat a lot.
Good thread in general but a lot of what has been posted is half truth and conjecture.
For example. The 3000 ml recommendation is total fluid intake NOT CUPS OF WATER. So, under the assumption that about half is going to be in food - drinking 12/9 cups would be overkill.
The soy/estrogen thing is also a vast over exaggeration from the research I've seen.
But a lot of good info.0 -
Great thread, Sixxpoint. Thanks for the help. How about sending a pic of some of your favorite meals that you cook for yourself to give us ideas.
very nice thread.
thanks,
pedi0 -
EvgeniZyntx wrote: »FunkyTobias wrote: »Everyone should be getting at least 8 cups of water everyday anyways.
LOL. No.
http://www.cbc.ca/news/health/8-glasses-of-water-a-day-an-urban-myth-1.1196386
Thanks for your contribution and your TV News article on the topic. Here is a empirical study on the matter:
http://www.ncbi.nlm.nih.gov/pubmed/20356431
Old recommendation of 1 gallon per day was overkill. Modern studies based on urine analysis and diet suggest the following is more than enough:
3000 ml for men... 12 cups
2200 ml for women... 9 cups
At least 8 cups per day is especially important if you're taking diuretics, if your diet is high in sodium, if you use creatine, if you drink alcohol, or exercise/sweat a lot.
Good thread in general but a lot of what has been posted is half truth and conjecture.
For example. The 3000 ml recommendation is total fluid intake NOT CUPS OF WATER. So, under the assumption that about half is going to be in food - drinking 12/9 cups would be overkill.
The soy/estrogen thing is also a vast over exaggeration from the research I've seen.
But a lot of good info.
Yes, obviously. This was covered and explained more in detail after the fact. You might have missed it. Nevertheless, it is really not rare for active individuals to consume 2-3 quarts of actual water per day. I do it regularly with extreme ease.
The soy thing was also elaborated on a bit more than you have led to believe it was in your reply. Thanks though.0 -
I've got a question maybe you can help with. I've been making my own salad dressings with balsamic vinegar, plain rice vinegar, a little bit of mustard, and a dash of splenda. I'm trying to keep the dressings oil free and low calorie. The issue I am having is that the dressing is super watery and makes a splashy drippy mess when I eat it. Any ideas on how to thicken it up a bit?
Also, if you have any ideas for low calorie low fat dressing recipes I'd love to hear them. Thank you
Awesome thread! 0 -
Great thread, Sixxpoint. Thanks for the help. How about sending a pic of some of your favorite meals that you cook for yourself to give us ideas.
I rarely take pictures of meals I cook for myself... Some are mixed in here along with a few dishes I made at the restaurant:
I posted on page 368.
http://community.myfitnesspal.com/en/discussion/823358/what-do-your-meals-look-like-show-me-pictures/0 -
kellycasey5 wrote: »I've got a question maybe you can help with. I've been making my own salad dressings with balsamic vinegar, plain rice vinegar, a little bit of mustard, and a dash of splenda. I'm trying to keep the dressings oil free and low calorie. The issue I am having is that the dressing is super watery and makes a splashy drippy mess when I eat it. Any ideas on how to thicken it up a bit?
Also, if you have any ideas for low calorie low fat dressing recipes I'd love to hear them. Thank you Awesome thread!
Super watery sounds like you're using too much vinegar and not enough oil. The ratio is typically 3:1 (or close to it) oil to vinegar.
First time I've heard of adding splenda (or sugar) to a salad dressing... Focus on Extra Virgin Olive Oil or a quality Sesame Oil. You can even make your own Lemon Oil or an Herbed Garlic Oil. Champagne vinegar, Balsamic, Rice, Red or White Wine vinegar will work nicely. A lob of Dijon Mustard, Fresh Cracked Black Pepper, Kosher or Sea Salt, and a bunch of Fresh Herbs like Parsley, Basil, or Rosemary.
Whip everything together except the oil. Then add the oil, drop by drop, to emulsify. When the emulsification process is set, add the oil in a slow, thin steady stream while continuously whipping.
You really can't get too low cal aside from using "less" vinaigrette than you typically do.0 -
I consider myself a good cook, but my best dishes seem like hamburger helper after reading your posts :P. Awesome posts OP, should get a sticky. I'll be referring to this article later.
What's your favorite tool in the kitchen? I'm a big fan of my cast iron skillet.0 -
In my personal kitchen?...
A ridged, Grill Pan with a weighted press. Sometimes they call it a Panini Pan. I straddle two gas burners with it and cook 80% of my meat this way. It gets much hotter than any electric panini press or foreman grill.
Also, my razor sharp Chef's Knife:
Link to a good Knife site: http://korin.com/Knives/Nenox_3
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EvgeniZyntx wrote: »FunkyTobias wrote: »Everyone should be getting at least 8 cups of water everyday anyways.
LOL. No.
http://www.cbc.ca/news/health/8-glasses-of-water-a-day-an-urban-myth-1.1196386
Thanks for your contribution and your TV News article on the topic. Here is a empirical study on the matter:
http://www.ncbi.nlm.nih.gov/pubmed/20356431
Old recommendation of 1 gallon per day was overkill. Modern studies based on urine analysis and diet suggest the following is more than enough:
3000 ml for men... 12 cups
2200 ml for women... 9 cups
At least 8 cups per day is especially important if you're taking diuretics, if your diet is high in sodium, if you use creatine, if you drink alcohol, or exercise/sweat a lot.
Good thread in general but a lot of what has been posted is half truth and conjecture.
For example. The 3000 ml recommendation is total fluid intake NOT CUPS OF WATER. So, under the assumption that about half is going to be in food - drinking 12/9 cups would be overkill.
The soy/estrogen thing is also a vast over exaggeration from the research I've seen.
But a lot of good info.
Yes, obviously. This was covered and explained more in detail after the fact. You might have missed it. Nevertheless, it is really not rare for active individuals to consume 2-3 quarts of actual water per day. I do it regularly with extreme ease.
The soy thing was also elaborated on a bit more than you have led to believe it was in your reply. Thanks though.
I've read the thread. The conclusion of 8 cups remains ... random. Based on activity, etc, (and you noted you easily need to consume more sometimes) visual clarity + thirst is a better indicator (pale yellow coloring). Anyway, it's minor points, your thread is excellent. I'm not going to pollute it further with these discussion.
Back to cooking. Yesterday I had the pleasure of seeing turbot at our local monger - I don't have a turbotiere anymore - what would you recommend as a preparation method?0 -
EvgeniZyntx wrote: »The conclusion of 8 cups remains ... random. Based on activity, etc, (and you noted you easily need to consume more sometimes) visual clarity + thirst is a better indicator (pale yellow coloring).
Pale yellow coloring, visual signs of dehydration, etc... Unfortunately, by that point it is already too late... as I'm sure any Doctor would tell you that you have been doing more harm than good in terms of your health.
The fact is that 8 cups (or 2 quarts) of total water per day is a good guideline that will not harm a single adult person on this planet. This has been based on studies of average daily fluid intake, activity, urine production, and the overall health of adult people.EvgeniZyntx wrote: »Back to cooking. Yesterday I had the pleasure of seeing turbot at our local monger - I don't have a turbotiere anymore - what would you recommend as a preparation method?
Turbot is a very tender, delicate flatfish that is best when baked, poached, shallow-braised in a sauce, steamed or pan-fried. The topside portions are meatier than those on the bottom. I like to stuff/roll the thinner bottom fillets to prevent them from drying out.
Some recipes;
http://www.greatbritishchefs.com/recipes/seared-turbot-recipe
http://www.greatbritishchefs.com/recipes/turbot-with-artichokes-recipe
http://www.greatbritishchefs.com/recipes/roast-turbot-recipe-fennel-croquettes0 -
I am curious, as a nutritionist, what your thoughts on people saying "a calorie is a calorie" etc are?
Personally, I feel like calories from a plate of scrambled eggs for breakfast is going to fill me up/keep me full/give me energy better than say, a donut (yes, the donut argument lol).0 -
Scarlett_ptista wrote: »I am curious, as a nutritionist, what your thoughts on people saying "a calorie is a calorie" etc are?
Personally, I feel like calories from a plate of scrambled eggs for breakfast is going to fill me up/keep me full/give me energy better than say, a donut (yes, the donut argument lol).
Your point has nothing to do with the question you asked. A calorie is a unit of energy. Satiation is of no matter.0 -
Scarlett_ptista wrote: »I am curious, as a nutritionist, what your thoughts on people saying "a calorie is a calorie" etc are?
Personally, I feel like calories from a plate of scrambled eggs for breakfast is going to fill me up/keep me full/give me energy better than say, a donut (yes, the donut argument lol).
I am no nutritionist, just a fitness, nutrition, and food enthusiast and chef.
A calorie is a calorie in terms of weight gain/loss... In terms of nutrition and your overall health, a calorie is not a calorie.
Protein is the most satiating macronutrient. That is why a plate of eggs will make you feel more full when comparing it to a couple donuts. It might also be a psychological thing... You might feel the need to follow up a sugary snack food with a normal meal that is more nutrient dense.0 -
Would love some healthy lunch & snack ideas! No seafood suggestions as I am allergic ☺️
I have breakfast down & dinner I am getting better at but I am always stuck for lunch & snack ideas! thank you!0 -
So... IS it possible to make brussels sprouts taste decent? Or are they a lost cause?
(I think the question got asked at some point, I'm not sure if there was an answer.) They have omega-3, so it'd be good to get them in a bit.0 -
I am moving soon, so I am trying to use up the random odds and ends in my kitchen so that I waste as little as possible... I have quite a bit of miso paste in my fridge. Any ideas on what I can use it for?0
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SophiaSerrao wrote: »So... IS it possible to make brussels sprouts taste decent? Or are they a lost cause?
Slice a tiny bit of the brussels sprouts' ends off then cut in half so the sprout leaves are still held together by the core. Reserve any leaves that fall off naturally in a bowl.
"Big pot blanch" the brussels sprouts, shock, drain, and pat dry. Approx. 3 minutes blanching time should do.
Next, preheat a saute pan, cook off some fine diced bacon or pancetta. Cook until crispy. Render the fat and reserve the meat and fat separately.
Add canola oil mixed with some bacon fat to the preheated pan. Wait until the fat is hot, but not smoking. Carefully add the brussels sprouts, cut side down, and cook until nicely seared, crispy, and golden brown. If at any time the pan starts smoking, or the sprouts start burning, lower the heat. It's important to use all of your senses when you cook. When golden brown, season with salt and pepper, and toss to combine. Drain any residual fat, add corn niblets, any loose brussels leaves, and the reserved bacon or pancetta. Add a knob of butter, cook for an addditional minute, and check the seasoning.
You will have a flavorful, crispy side of brussels sprouts with corn and bacon. I love serving this at BBQs because it pairs so well with pork or chicken.Narcissora wrote: »I am moving soon, so I am trying to use up the random odds and ends in my kitchen so that I waste as little as possible... I have quite a bit of miso paste in my fridge. Any ideas on what I can use it for?
Best to google that inquiry for specifics. Miso is not my specialty. Though it can be used as a marinade or a glaze/sauce for meat. You could use up quite a bit of it with these applications.0 -
SophiaSerrao wrote: »So... IS it possible to make brussels sprouts taste decent? Or are they a lost cause?
Slice a tiny bit of the brussels sprouts' ends off then cut in half so the sprout leaves are still held together by the core. Reserve any leaves that fall off naturally in a bowl.
Preheat a saute pan, cook off some fine diced bacon or pancetta. Cook until crispy. Render the fat and reserve the meat and fat separately.
Add canola oil mixed with some bacon fat to the preheated pan. Wait until the fat is hot, but not smoking. Carefully add the brussels sprouts, cut side down, and cook until nicely seared, crispy, and golden brown. If at any time the pan starts smoking, or the sprouts start burning, lower the heat. It's important to use all of your senses when you cook. When golden brown, season with salt and pepper, and toss to combine. Drain any residual fat, add corn niblets, any loose brussels leaves, and the reserved bacon or pancetta. Add a knob of butter, cook for an addditional minute, and check the seasoning.
You will have a flavorful, crispy side of brussels sprouts with corn and bacon. I love serving this at BBQs because it pairs so well with pork or chicken.Narcissora wrote: »I am moving soon, so I am trying to use up the random odds and ends in my kitchen so that I waste as little as possible... I have quite a bit of miso paste in my fridge. Any ideas on what I can use it for?
Best to google that inquiry for specifics. Miso is not my specialty. Though it can be used as a marinade or a glaze/sauce for meat. You could use up quite a bit of it with these applications.
While the brussel sprout recipe sounds lovely, I'm a bit confused on the canola oil. According to the oil chart you posted early on (page 1 of this thread) canola is usually highly refined and should be avoided, no? Wouldn't this be healthier with EVOO or coconut oil instead of canola?0 -
SophiaSerrao wrote: »So... IS it possible to make brussels sprouts taste decent? Or are they a lost cause?
(I think the question got asked at some point, I'm not sure if there was an answer.) They have omega-3, so it'd be good to get them in a bit.
Not OP, but I can answer this one! Brussels Sprouts are actually my favorite, and there's sooo many great ways to cook them. The best ways I've found are parboiled, and then roasted in a cast iron pan with bacon or pancetta and lemon juice, roasted in the oven with EVOO and balsamic, or toasted in a honey mustard sauce and roasted.
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RaeBeeBaby wrote: »SophiaSerrao wrote: »So... IS it possible to make brussels sprouts taste decent? Or are they a lost cause?
Slice a tiny bit of the brussels sprouts' ends off then cut in half so the sprout leaves are still held together by the core. Reserve any leaves that fall off naturally in a bowl.
Preheat a saute pan, cook off some fine diced bacon or pancetta. Cook until crispy. Render the fat and reserve the meat and fat separately.
Add canola oil mixed with some bacon fat to the preheated pan. Wait until the fat is hot, but not smoking. Carefully add the brussels sprouts, cut side down, and cook until nicely seared, crispy, and golden brown. If at any time the pan starts smoking, or the sprouts start burning, lower the heat. It's important to use all of your senses when you cook. When golden brown, season with salt and pepper, and toss to combine. Drain any residual fat, add corn niblets, any loose brussels leaves, and the reserved bacon or pancetta. Add a knob of butter, cook for an addditional minute, and check the seasoning.
You will have a flavorful, crispy side of brussels sprouts with corn and bacon. I love serving this at BBQs because it pairs so well with pork or chicken.Narcissora wrote: »I am moving soon, so I am trying to use up the random odds and ends in my kitchen so that I waste as little as possible... I have quite a bit of miso paste in my fridge. Any ideas on what I can use it for?
Best to google that inquiry for specifics. Miso is not my specialty. Though it can be used as a marinade or a glaze/sauce for meat. You could use up quite a bit of it with these applications.
While the brussel sprout recipe sounds lovely, I'm a bit confused on the canola oil. According to the oil chart you posted early on (page 1 of this thread) canola is usually highly refined and should be avoided, no? Wouldn't this be healthier with EVOO or coconut oil instead of canola?
For high-heat sauteing, the use of refined oil is somewhat unavoidable. A large part of the refining process is to allow the previous unrefined version an opportunity to stand up to high-heat applications by removing volatile impurities. Canola oil fits that bill nicely and it's what we use in all fancy restaurants... sometimes we cut it with 75% Canola / 25% Olive Oil for added flavor while still being suitable for high heat.
That chart separates healthy vs. unhealthy oils, but it is not that simple... The thing you should avoid is oils laden with industrial trans fats, or highly processed vegetable oils, margarine, etc. - The closer to nature, the better... within reason.0 -
Best to google that inquiry for specifics. Miso is not my specialty. Though it can be used as a marinade or a glaze/sauce for meat. You could use up quite a bit of it with these applications.
Yep, I will take it to Google. The only reason that I even have a giant bag of miso in the fridge is because my grocery store was out of smaller containers, and I wanted to try out a miso glazed salmon recipe. It turned out well, but I don't make salmon often because it is so freaking expensive (unless you buy farm raised salmon, which I think tastes and smells like poo.)
Thanks for the awesome thread! Lots of great tips and tricks here!
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EvgeniZyntx wrote: »The conclusion of 8 cups remains ... random. Based on activity, etc, (and you noted you easily need to consume more sometimes) visual clarity + thirst is a better indicator (pale yellow coloring).
Pale yellow coloring, visual signs of dehydration, etc... Unfortunately, by that point it is already too late... as I'm sure any Doctor would tell you that you have been doing more harm than good in terms of your health.
The fact is that 8 cups (or 2 quarts) of total water per day is a good guideline that will not harm a single adult person on this planet. This has been based on studies of average daily fluid intake, activity, urine production, and the overall health of adult people.EvgeniZyntx wrote: »Back to cooking. Yesterday I had the pleasure of seeing turbot at our local monger - I don't have a turbotiere anymore - what would you recommend as a preparation method?
Turbot is a very tender, delicate flatfish that is best when baked, poached, shallow-braised in a sauce, steamed or pan-fried. The topside portions are meatier than those on the bottom. I like to stuff/roll the thinner bottom fillets to prevent them from drying out.
Some recipes;
http://www.greatbritishchefs.com/recipes/seared-turbot-recipe
http://www.greatbritishchefs.com/recipes/turbot-with-artichokes-recipe
http://www.greatbritishchefs.com/recipes/roast-turbot-recipe-fennel-croquettes
I was wondering more about how you'd prepare it whole in the absence of a turbotiere. But those are some good ideas.
Etd: dropping urine discussion.0 -
EvgeniZyntx wrote: »Evaluating rules in that they do "no harm" is worthless. By decluttering that and focusing on the majors people tend to be more successful, not by following superfluous random rules just because they do no harm.
....
Again...This has been based on studies of average daily fluid intake, activity, urine production, and the overall health of adult people.
It is not a random recommendation thrown into the air for people to blindly follow.
^Also, going by that urine color chart, I would be dehydrated for most of the day due to Multivitamin Use, which turns my urine bright yellow.0 -
@sixxpoint sounds good! I've been seing a lot of brussels sprouts on the fresh produce market over here, so I'll keep this in mind for a side dish soon.
@Scarlett_ptista haha thanks! There's an abundance of these sprouts where I live, so I'm gonna try to incorporate them in my dishes, since I read they're very nutritious. And cute! Haha.0
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