How to achieve tender, moist meat every time
That's the challenge on today's Bariatric Foodie. I have a method that has never once failed me. It's also helped many post-ops tolerate meats they once could not!
Check out the method on today's blog and please do let me know if you decide to try it and how it works out.
http://bariatricfoodie.blogspot.com/2012/04/bf-secret-to-mar inating-meat-post-wls.html
Check out the method on today's blog and please do let me know if you decide to try it and how it works out.
http://bariatricfoodie.blogspot.com/2012/04/bf-secret-to-mar inating-meat-post-wls.html
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
_Donna_
on 4/19/12 6:37 am
on 4/19/12 6:37 am
Thanks for this post.
I'm curious why it is that some meats go down better than others. I mean, meat is meat, right? I, for the life of me can not eat pork post op. Chicken, beef and seafood have always gone down smoothly but pork chops, bacon, ham, and shredded pork just come back up.
I have been craving a pork chop for months so I will try your method and see how it goes and report back.
I'm curious why it is that some meats go down better than others. I mean, meat is meat, right? I, for the life of me can not eat pork post op. Chicken, beef and seafood have always gone down smoothly but pork chops, bacon, ham, and shredded pork just come back up.
I have been craving a pork chop for months so I will try your method and see how it goes and report back.
RNY 5-5-2011
I don't know why different people react differently but I do know that the tenderness of a meat has a lot to do with the cut and the animal. Cows have big, tough muscles whereas chickens don't need all that going on.
My theory is that if we all ate the most expensive cuts of meat, we'd have way less problems tolerating meat. But who can afford it?
My theory is that if we all ate the most expensive cuts of meat, we'd have way less problems tolerating meat. But who can afford it?
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
Thank you, thank you, thank you.
My issue isn't that some foods don't go down well. I simply can't cook chicken. My mom hated it and I have never gotten it down. It is either too dry or it is like rubber.
stupid cook question...If I normally marinate my chicken or put it in the crockpot, would I marinate it your way and then do my marinade? Like I said, I am a really bad healthy food cook, but I am trying....Maybe by the time I am 90.
My issue isn't that some foods don't go down well. I simply can't cook chicken. My mom hated it and I have never gotten it down. It is either too dry or it is like rubber.
stupid cook question...If I normally marinate my chicken or put it in the crockpot, would I marinate it your way and then do my marinade? Like I said, I am a really bad healthy food cook, but I am trying....Maybe by the time I am 90.
Doing it in the crockpot is essentially the same as marinating it in the yogurt. You would not need to both.
Try it this way if you want to grill chicken or pan fry it. Trust me, it stays tender and juicy!
Try it this way if you want to grill chicken or pan fry it. Trust me, it stays tender and juicy!
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
Thanks Nik. I am definately going to try it,
My NUT said I wouldn't be able to eat a hamburger pattie , I told her ....jus****ch me..what I do is :
mix ground beef ( lean) with whatever spices for 1 lb I use 3 laughing cow cheese wedges ( I LOVE the new blue chees but it is hard to find) it is pretty mushy and falls apart so may not grill well , anywaze I brown it on high on both sides then turn down the heat and add some water and cover. I am 15 days out and ate this last night , not a lot of course but I had no issues at all.
Excuse me ....I am going to go put some yogurt on my chicken
My NUT said I wouldn't be able to eat a hamburger pattie , I told her ....jus****ch me..what I do is :
mix ground beef ( lean) with whatever spices for 1 lb I use 3 laughing cow cheese wedges ( I LOVE the new blue chees but it is hard to find) it is pretty mushy and falls apart so may not grill well , anywaze I brown it on high on both sides then turn down the heat and add some water and cover. I am 15 days out and ate this last night , not a lot of course but I had no issues at all.
Excuse me ....I am going to go put some yogurt on my chicken
Donna Q. --5'8" -60 years old
Band 2005
hw320 sw276 lw with band 195 gw 160-180?
Bypass 4/4/2012
pre sw 258 lw RNY 162 cw 203
I have problems with chicken if it's too moist (rotisseri) or too dry (chicken salad). Pork hasn't gone down well. Turkey has been fine(why turkey and not chicken, I don't know).
I have been exploring chicken a little more often, and I find that it goes down if it's warm and I have a sauce.
I have had no problems whatsoever with beef. I do find that all meat goes down better if it is of really good quality. I've been going to the butcher and buying prime beef. A slow cooked, wet method helps. So does making sure it isn't overcooked.
I'll take a look at your method, Nik, and give it a try.
I have been exploring chicken a little more often, and I find that it goes down if it's warm and I have a sauce.
I have had no problems whatsoever with beef. I do find that all meat goes down better if it is of really good quality. I've been going to the butcher and buying prime beef. A slow cooked, wet method helps. So does making sure it isn't overcooked.
I'll take a look at your method, Nik, and give it a try.
Are you sure with rotisserie chicken it is the moistness? I know for me it's the fat. I don't do well with animal fat at all and rotisserie chicken sits funny because it's basically saturated in its own fat (basically rotisserie ovens create a nice fat sauna for a chicken to roast in).
Just thought I'd throw that out there. I must trim the fat off any meat I eat or there is trouble with a capital T.
Just thought I'd throw that out there. I must trim the fat off any meat I eat or there is trouble with a capital T.
RNY Gastric Bypass 1-8-08 350/327/200 (HW/SW/CW). I spend most of my time playing with my food over at Bariatric Foodie - check me out!
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