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Random health and exercise thoughts - Page 3687

post #55291 of 57256
Just keep the time low (like, 4 hours on low)
post #55292 of 57256
Something interesting I heard.... MSG is apparently not bad for you (or at least no worse than sodium). It's a legit flavor booster and a homie of mine said it's been godly to his slow cooker dishes

https://www.washingtonpost.com/news/speaking-of-science/wp/2014/08/25/no-msg-isnt-bad-for-you/

Something to think about throwing in. I'm gonna order some
post #55293 of 57256
That's nothing new. Only problem stems from restaurants using copious amounts of it (since it is way harder to tell if a dish was over-MSG'ed than over-salted).
post #55294 of 57256
Whenever I have a meal with MSG I find myself gushing about the flavors and savoring every bite. About 30 minutes later I have a red face though.
post #55295 of 57256
Yeah, that myth has been dispelled for a while. I use it in pretty most things I cook. It's worth a try if you don't use it already.
post #55296 of 57256
it's not the direct health effects are an issue, it's the things like satiety control that would have me thinking twice about its use. And like any salt it's going to cause water retention and bloating.

I mean, there are already enough reasons to cut down on sodium intake. Don't really think we should be looking for more ways to consume it.
post #55297 of 57256
Quote:
Originally Posted by GraphicNovelty View Post

Just keep the time low (like, 4 hours on low)

i did 3.5 hours on high and it was absolutely awful.

chicken was tough and dry, could hardly "pull" it apart at all. the sauce just turned all watery and gross.

what exactly did i do wrong? that i cooked on high instead of low?

ended up just throwing it all out.
post #55298 of 57256
Quote:
Originally Posted by GraphicNovelty View Post

Just keep the time low (like, 4 hours on low)

Quote:
Originally Posted by MarkI View Post



what exactly did i do wrong? that i cooked on high instead of low?

I would say … yes. Especially for white meat… it was already dead and you killed it again. tongue.gif
post #55299 of 57256
Hah, I followed a recipe I found online. Shit was dreadful.
post #55300 of 57256
If it's breast it needs moisture (and fat). And yeah I max out at like 4 hours on low even though most recipes say to leave it all day.
post #55301 of 57256
Seems thats my mistake then.

Can anyone recommend some other good recipes? Have like 8lbs of frozen chicken breasts in the freezer
post #55302 of 57256
post #55303 of 57256
That is kind of similar to what I do for my chicken, except I don't add water and I use thighs. I do:

Dark brown sugar (30-40g per lb of meat)
Kosher salt (3g per lb)
Black pepper (the cheap shit, not that peppercorn BS, too inconsistent- to taste, I use a lot)
Cumin (to taste, secret ingredient)

I put it on as a dry rub and let it marinate.... last time I let it sit for like 2 days and it came out phenomenal.
post #55304 of 57256
Quote:
Originally Posted by MarkI View Post

Seems thats my mistake then.

Can anyone recommend some other good recipes? Have like 8lbs of frozen chicken breasts in the freezer

Try the caveman keto shredded buffalo chicken recipe. Just need a packet of ranch dressing powder, chicken, and a bottle of hot sauce. Tastes really good and I think the acid from the hot sauce breaks down the chicken so it isn't tough (pure speculation but sounds about right)
post #55305 of 57256
Any reason to get whole eggs and separate the yolkes over buying this:



I can't find anything solid online. People just dont like it because it's "processed." I consume a lot of egg whites and separating is a hassle and I waste a lot.
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