How many of you DO NOT know how to cook?
I am considering putting up periodic posts about cooking and maybe eventually producing some videos on cooking techniques just for this group. I want to get some idea of how worth while these would be. There are tons on YouTube but very few that talk about cooking for WLS patients. One of the most important things you can do to be successful on this new lifestyle is to learn how to cook.
I know how to cook -- but I still LOVE watching someone else cook and getting ideas!
Go for it!
Starting weight: 260; Surgery Weight: 250; Month 1: -15.6; Month 2: -11.8; Month 3: -11.4; Month 4: -7.4 Month 5: -8.6; Month 6: -3; Month 7 -3.8; Month 8 -7; Month 9: stall; Month 10: -4.4; Month 11: - 2.6; Month 12:-3.4
Since it is all about Proteins, Proteins, Proteins, I would love to know how do cook really yummy dense proteins. Such as, how to do Beef Brisket. How do use a pressure cooker. I even posted in the food and nutrition pages, asking if anyone has purchased the Green Egg? I might want to invest in it to have really yummy tasting meats.
- Geneen Roth
I just got a pressure cooker (Fagor), and I really like it. It comes with a little cookbook/guide that goes over the basic. I also saw that Cooks Illustrated was publishing a new pressure cooker cookbook in February, so I'm keeping an eye out for that. Cooks Illustrated also recently had a pressure cooker rating piece -- I think the 8 qt Fagor won. But I read a lot of reviews, and it appears that model is now made in China, and there have been some quailty control issues. I bought the 10 qt which is made in Spain, BUT, it has a bit of a rounded bottom, so overall I would recommend one that has a straight bottom. The problem with the rounded one is that if you sear meat or if you have the minimum amount of liquid, the curved sides tend to get heat from the flame, and items can scorch in there if you aren't careful. I now brown all meat separately, then put it in.
As for the smoker -- my husband is from TX, where BBQing meat is a manly art! So I looked at a green egg a few times, but we ended up deciding we wouldn't use it enough (there's a good BBQ restaurant near us) -- BUT two things -- I did see a "knock off" at Home Depot or Lowes a last month! It is considerably cheaper than the green egg -- it's black. But it looked the same, and had a similar weight. So if you aren't too sure, that might be a good way to start. The firiends I have with green eggs, love them!
The other thing -- we moved a couple of years ago and there wasn't room for the big wood-fired smoker at the new house, so we researched gas and electric ones. We ended up with a gas one, and we have been getting good results from that.
So far, in the pressure cooker, I've made lamb tagine, beef stew (just the meat), pork country ribs, chicken and ancho chile short ribs. Couldn't be happier with the tenderness of the meat!
Starting weight: 260; Surgery Weight: 250; Month 1: -15.6; Month 2: -11.8; Month 3: -11.4; Month 4: -7.4 Month 5: -8.6; Month 6: -3; Month 7 -3.8; Month 8 -7; Month 9: stall; Month 10: -4.4; Month 11: - 2.6; Month 12:-3.4
