Looking for tips

[MISS REE]

hi everyone. i have been in induction for four days, and i am so happy i stumbled across this website. everyone has already helped me so much by posting and answering such great questions. i was wondering if anyone had any good tips for "moistening" up my meat. i have been cooking my steak, chicken, and burgers on the george foreman grill. i try not to cook it too long (except for the chicken--eek salmonela!). i guess i'm just used to eating everything with bbq sauce, and ketchup. does anyone have any hints???

also, am i allowed to have mayo if it has no carbs (hellman's)

thanks so much for all the help,
Miss Ree

[not2late]

Re: Looking for tips

To keep the meat moist, don't over cook it. I found that an instant read meat thermometer is a fanatastic tool. You can buy them in the kitchen gadget section of supermarkets or other stores for less that $15.

The other thing is to brine the meat, especially lean meats like pork chops and chicken breast. To brine them, you need to mix about a tablespoon of salt with about a quart of water. Then put the raw meat into it---totally submerging the meat. Let it sit in the refrigerator for at least 30 minutes. Remove them from the salt water. Rinse them off and pat dry, before cooking.

As for using sauces on your meat, you can make sauces from mayonnaise flavored with different herbs and spices and thinned with water or olive oil, or you can make a butter sauce: melt butter and add herbs and spices to that.

When you move to the On-Going Weight Loss phase, you can use your 5 net carbs of veggies in a sauce. For example, a sweet red pepper sauce or a tomato sauce, parsley or basil pesto, etc.

[julirama723]

Re: Looking for tips

Along with brining, you can also marinate meats--I've found this adds flavor and keeps them moist. I usually marinate meat in Italian dressing--Ken's makes dressing with 1g per serving. For chicken I like to mix Italian dressing with Frank's Red Hot--it's spicy and delicious!

You can sautee mushrooms and onions in butter and garlic and it's a GREAT topping for steak!

[attek]

Re: Looking for tips

Maybe you would like "honey" mustard sauce: 1 part mustard to 3 parts mayonnaise, add Splenda to sweeten, but stay within your sweetener limits.

And might I suggest trying the recipes at www.genaw.com/index . There are many delicious sauces in those. I love the cilantro cream chicken recipe. You don't have to eat your meat plain.