This is one of the best recipes I have come up with guys. Super simple and it is delicious too. I know some of you may be worried about the MSG but you really shouldn’t be. It is safe and delicious. Continue reading “Sous Vide Chuck Roast (Discount Prime Rib)”
this is going to be a controversial episode. I am talking about the science of a spice I have grown to quite like MSG (monosodium glutamate). It has a beautiful umami flavor, and for the vast majority of people is safe. Continue reading “Scientific Nutrition Update 35: Monosodium Glutamate (MSG)”
Here we make a nice and quick pasta dish. I was heavily inspired by Kenji’s ten minute recipe below, but I significantly increased the garlic and used basil paste instead of fresh basil.
For Kenji’s technique please see here: https://www.seriouseats.com/2016/08/cherry-tomato-pasta-sauce-food-lab-video.html
Today’s episode is all about nitrates. It was inspired by Meathead Goldwyn’s post over at Amazing Ribs. People have falsely linked this compound to cancer so I wanted to do some mythbusting today. Continue reading “Scientific Nutrition Update 27: Nitrates”
This one was weird for me. I am immensely skeptical of any alternative treatments or medications, but there is some really interesting evidence that reishi mushrooms could help prevent cancer, and that they may help your immune system. Also if you want to purchase some FourSigmatic mushroom products and support this website, use this link. You’ll get 10% off and I get a very small commision which helps me support this website. Continue reading “Scientific Nutrition Update 21: Reishi Mushrooms”
Mushroom Risotto Recipe
Heavily Inspired by Kenji at Serious Eats, please read his articles, and recognize his contributions when you share this.
- 2 tbsp extra virgin olive oil
- 2 tbsp butter (unsalted)
- 1 cup dry white wine (I used a cheap chardonnay (Rex Goliath))
- 4 cup Low Sodium Chicken Stock (I used Swanson’s unsalted)
- 1.5 Cups Risotto rice (I used arborio)
- 1 lb Mushrooms (sliced) (I used 1 1/2 in the video)
- 4 oz Parmesan (grated)
- 1/2 Cup Heavy Cream (whipped to stiff peaks) (I used 3/4 in the video)
- 1/2 Onion (chopped) (I used 1 in the video)
- First soak the rice in the unsalted chicken broth for about five minutes
- Strain the rice through a fine mesh strainer saving the stock
- Heat pan to medium-high heat and add fats
- Cook onions and mushrooms together until mushrooms start to brown, salting and peppering to taste
- Add strained rice to pan and cook until lightly toasted but not browned or scalded
- Deglaze pan with white wine
- Add 3 cups of the chicken stock, bring to simmer, reduce heat, cover and cook for ten minutes
- Uncover, shake pan to redistribute rice, stir, cover, and cook for another ten minutes (I screw this step up in the video, do as I say not as I do)
- Uncover, add remaining stock, and simmer until desired consistency
- Heat oven on low, and place plates in oven to warm
- Off heat, add whipped cream and cheese to dish, stirring to combine, and serve immediately
When summer time comes it can be hard to stick to your diet. You want to hang out and drink all of the refreshing summer drinks. But some drinks like frozen margaritas can add hundreds of calories to your daily total!
The NorCal margarita originally popularized by Robb Wolf is one of the best cocktails I have found to solve this. It is light, refreshing, and is delicious for everyone, even those who aren’t dieting!
A light, refreshing, healthy, summer cocktail
- 2 oz Tequila (Reposado works the best)
- 1 oz Lemon and Lime juice (Equal parts of each)
- Club Soda (To top)
Fill a tall glass with ice
Add 2 oz of tequila (reposado works the best)
Add 1 oz of lemon and lime juice mixture
Top with club soda
Stir and enjoy
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In this video I discuss how to get fluffier scrambled eggs. All you have to do is add about 1 tablespoon of club soda per egg and scramble it into the eggs. The evaporation of the water combined with the carbonation gives you fantastically fluffy eggs, and if you cook them on low heat they turn out fantastic.
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Information on Cholesterol