Zero Carb Keto
Leftovers
It seems that many zero carbers just fry up beef ribeye steaks in butter for meals. I do my meals differently. I get whole locally raised grassfed lamb shares, and request mostly roasts (besides the offal). I cook the roasts whole in an empty slow cooker for 12 hours, and then refrigerate the leftovers in glass containers.
I reheat my roughly 100g leftover portions in the toaster oven, which browns the fat and heats the meat through much more evenly than a microwave oven. Same with the succulent lamb stew meat!
Organ meats and offal are a little different in texture. I still cook tongue, heart, and oxtail in the slow cooker and reheat the same way as roasts. But sweetbreads, liver, kidneys, and testes require different techniques.
I like to parboil sweetbreads, tear off the membrane, then roast in the toaster oven till brown. I refrigerate the leftovers and reheat them in the toaster oven as well. Kidneys and testes are cooked much the same way.
Beef and lamb liver can just be cooked on a tray in the toaster oven. I really like to eat the leftovers cold right out of the fridge. It is just like pate'!
I never use any additional fats when cooking. And I only add additional fat on the side when eating if the meat is very lean. Typically I use a bite of cold bone marrow fat for that!
But most lamb meat is fatty enough that no added fat is ever needed!
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Grassfed lamb stew meat with sea salt
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