Hi, I was thinking:
- Summer: Dry rub some sand into it before cooking
- Winter: Wet rub some snow into it before cooking
- Spring: Leave it out in the rain both before, during, and after cooking
- Autumn (aka Fall): I dunno...just step on it or whatever. Maybe throw acorns at it
OK jokes aside, some of you may know, I recently had a medical situation that requires me to significantly alter my diet which was mostly garbage. I explained to the doctors that my diet was essentially a fatty, meaty, cheese, greasy ball of garbage that nary a vegetable graced. I had severe hypertension which is probably what led to various other complications.
I've been eating nuts, fruits, some greens, peanut butter, and various other things in a conscious effort to reduce my weight, carbs, sugar, cholesterol, salt, and weight (listed twice because I need to lose a lot of weight).
I just bought a ton of chicken. Usually I would take raw chicken it out of the fridge 20-30 minutes before I cooked it and salt it all over. But...I don't think it's wise to salt it anymore. So what are some good and tasty alternatives? Note, I plan on using my air fryer for cooking the chicken.
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Edit: also, honestly curry powder is basically cheating if you want something to taste good.
Baked with feta cheese and olives, maybe throw in some peppers, you have a mediterranean-ish dish.
pile it in a crock pot with some liquid smoke and molasses, pepper, garlic powder, onion powder you can make some decent pulled chicken.
There are a lot of options.
Cook it with some lemongrass and peppers in some low sodium chicken broth (or veggie), throw in some fish sauce, some other veg, maybe some tofu. Deliciousness in a bowl.
Dredge it in corn starch and garlic powder, then an egg wash, then some panko (or is you're carb watching, some coconut powder), easy fried chicken.
Read the label on other seasonings like soy sauce and dose accordingly. Soy sauce in particular has an insane amount of salt in it.
Garlic and onion powders add a lot of flavour, any different types of the red spicy-hot spices (cayenne, chilli, paprika, etc).
Mrs. Dash is probably the most famous of them and comes in a variety of flavors
I'm a champion of Penzey's Spices Blends and they make a bunch of salt free and low sodium blends that are absolutely amazing:
https://www.penzeys.com/shop/spices/?categoryId=115
These are probably some of my favorites and are incredibly versatile.
https://www.penzeys.com/online-catalog/herbes-de-provence/c-24/p-177/pd-s
https://www.penzeys.com/online-catalog/mural-of-flavor/c-24/p-219/pd-s
https://www.penzeys.com/online-catalog/sunny-paris-seasoning/c-24/p-276/pd-s
https://www.penzeys.com/online-catalog/tuscan-sunset/c-24/p-319/pd-s
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MSG has about two thirds the sodium by volume and potassium salt is often a mix of potassium chloride into regular sodium chloride salt, you'll likely find it as Half Salt or LoSalt
It might be 2/3rds the sodium, but because we taste it so strongly, it can replace NaCl at ~ 10:1 ratio when used in food.
1g of MSG will taste similar to 10g of NaCl table salt
It sounds like you're already doing a good job by replacing your unhealthy diet with other options to begin with. Don't start depriving yourself of basic seasoning.
Madison Square Garden seems rather large to put in my chicken, but I can try it.
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So if you think something is kind of bland, just give it time.
If it's no salt them cut it out, but if it's much less salt, I'd suggest kosher; less sodium but packs bigger bang with the larger crystals. Of course check with your doc.
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One thing I like to do with chicken that will probably not be terribly useful to Drez but I'm gonna mention it anyway is buy cheap (or at least, they used to be cheap) fresh boneless skinless chicken breasts, and throw them in a crockpot. The recipe is scalable, so for each two decent sized breasts I would also add a can of black beans and a can of sweet corn (both undrained), plus enough red or green salsa on top to just sort of cover everything. After eight hours on low it turns into a nice southwest style chicken stew. I sometimes make a huge batch and fill a bunch of little tupperware containers and freeze them. If you leave it in the fridge instead, after the first day it tends to thicken up until it is an almost perfect consistency for dipping corn chips into. It's super easy if you are lazy, and you can even turn the laziness level up to 11 by getting everything ready the night before, putting it all in the pot, putting the pot in the fridge, and then putting it into the crockpot and turning it on right before you leave to go to work. By the time you get home your house will smell amazing and you'll have dinner ready to go.
To redirect it back toward the thread's purpose I've made it for a friend who is on a reduced sodium diet before using low sodium beans and low sodium fresh salsa (instead of the highly salted generic jar stuff) and it comes out pretty good like that as well. You could also try adding a diced bell pepper or two to add a lot of bulk but hardly any calories and basically zero salt.
I agree with this mostly, except for maybe the Saffron part. Because Saffron is more expensive than gold by weight, there is a lot of fraud in the Saffron market. I'm guessing buying cheap increases the likely hood of buying fake/adulterated saffron
There is a lot of fraud in the saffron industry (its like maple syrup/olive oil counterfeiting on steroids), and its why even if you need ground saffron you should buy it as threads and do the grinding yourself (although I never used grinds, I just made water with threads for everything).
They key to getting good spices isn't to buy cheap spices, its to buy good spices that are priced cheap. Shopping somewhere that deals with an importer directly tends to get you a better price compared to your average grocery store where there are many more layers involved.
oh my god how have none of the major GMO companies tried to create a plant that produces like 90 stigmas per plant?
Like, changing stigma/stamen into petals, like commercial roses, but just the reverse.
Hox box, ya know?
Because as soon as you did it would flood the market and you wouldn't be able to recoup the costs.
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To add to the advice on salt. After cooking, sprinkling a little finishing salt, like fleur de sel with its great big crystals that trap a little moisture, lets you taste and enjoy the salt without consuming a lot of actual sodium. The reason so many foods are heavily salted and yet it seems like all that flavor just disappears is that it's mixed in almost homogenously during or before cooking.
I mean that's entirely possible but if they're the only ones that control the supply?
I mean, De Beers still exists for a reason.
People will never stop drinking for good.
And dats what De Beers are dere for.
If you stay away from fast food and preprocessed stuff, that will impact your daily intake much much more then trying to remove those last few grains of visible salt that actually does a lot for the flavor of your meal.
(it's insane how much salt is packed into stuff even though you don't even taste it.)
Agreed, but with some caveats:
And I agree with your comments
Whoops, sorry about that. Edit fail on my part, with an unposted reply still saved in there.
It’s all good