Catholic Info
Traditional Catholic Faith => Health and Nutrition => Topic started by: HolyAngels on September 18, 2022, 03:30:49 PM
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I have been steaming vegetables lately and I searched for a list of foods that could be steamed and one of them was chicken tenders.
Anyone steam them ? Some sites say to steam them 15 to 20 minutes and some say 10 minutes.
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I have been steaming vegetables lately and I searched for a list of foods that could be steamed and one of them was chicken tenders.
Anyone steam them ? Some sites say to steam them 15 to 20 minutes and some say 10 minutes.
That sounds good, but at least to my taste, you have to "do something with" chicken, for it to have any real flavor. Chicken all by itself is like a blank slate, and it is far more enhanced by anything you do to it, such as marinating, battering or breading it, spices, and so on.
I have tried recreating KFC using one of several copycat recipes, and the flavor is there, but something is just missing. But I don't have a pressure fryer either.
Air fryers are not all they're cracked up to be (but then again I got a budget knockoff from Best Buy), but for bacon and hash browns, they do an amazing job. That alone was worth buying it.
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That sounds good, but at least to my taste, you have to "do something with" chicken, for it to have any real flavor. Chicken all by itself is like a blank slate, and it is far more enhanced by anything you do to it, such as marinating, battering or breading it, spices, and so on.
I have tried recreating KFC using one of several copycat recipes, and the flavor is there, but something is just missing. But I don't have a pressure fryer either.
Air fryers are not all they're cracked up to be (but then again I got a budget knockoff from Best Buy), but for bacon and hash browns, they do an amazing job. That alone was worth buying it.
Thanks for your thoughts, I've been roasting them while on my health kick. About 19 months ago I weighed about 269 lb and my blood pressure, blood sugar, cholesterol and triglycerides were out of control. My doctor mentioned insulin during the visit and I told him to give me 3 months.
As of this past March, my a1c dropped to 5.2, my blood pressure was in the mid to low normal range for the first time in decades, and I had dropped about a hundred pounds. Today I'm just shy of the 112 lb lost mark. I'm also down to 1 med. When I started I was on 8 or 9 iirc.
Anyhow I'm used to a bland diet, as that's how I did it. And exercise. My visceral fat is my last hurdle so instead of roasting the tenders coated with butter I'm looking to eliminate more calories.
I went ahead and steamed some. I brined them and dropped them in the steamer basket checking after about 11 minutes. They were medium-sized thickness and seemed done but I gave them a few more months minutes.
Fairly moist and tender. I just sprinkled some McCormick Montreal seasoning on them and they are quite decent. Not as tasty as the roasted with butter but they'll work.
Fwiw, I eat a good amount of 88% Dark Chocolate as well. Fair exchange brand. That stuff is nutrient dense.
ETA: doc was having me come back every 3 months to keep an eye on my blood work and make sure I wasn't losing weight too fast. In March he told me to wait 6 months. I'll see him in the morning. I expect my a1c to be lower than 4.9 this time. I have my fasting glucose down in the 80s and my daily avg reading is in the 90s.
We'll see.
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The general safety recommendation is to cook poultry until the internal temperature reaches a minimum of 165 to 170 degrees Fahrenheit. After you’ve experimented with steaming using a thermometer, you’ll get a good idea of what the time should be.
Congratulations Holy Angles on getting your health metrics to where you want them to be! I can appreciate how that took a lot of determination on your part. The value of a lean protein such as chicken, and steaming foods, is well proven. I’ve never steamed chicken but I would imagine that this method would also help maintain moisture, poultry can easily become dry and tough if over cooked.
With that said, I worked in the cattle industry most of my life and also understand SimpleMan’s comments about chicken. I’ll always remember a speaker’s remark once from either a symposium at the Denver Stock Show or the Washington Cattle Feeder’s convention (I don’t remember which) which was “The thing about chicken is that it’s never good but it’s rarely ever bad”, his point being that the flavor aspect of chicken usually comes from what is “put on it” while the beef industry needs to provide, on its own without enhancement, a more consistent product in terms of flavor and tenderness.
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I use primal kitchen Caesar marinade (sometimes use poultry season on top) and bake chicken tenders in oven.
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HolyAngels, you are doing a great job with weight loss and getting healthy.
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The general safety recommendation is to cook poultry until the internal temperature reaches a minimum of 165 to 170 degrees Fahrenheit. After you’ve experimented with steaming using a thermometer, you’ll get a good idea of what the time should be.
Congratulations Holy Angles on getting your health metrics to where you want them to be! I can appreciate how that took a lot of determination on your part. The value of a lean protein such as chicken, and steaming foods, is well proven. I’ve never steamed chicken but I would imagine that this method would also help maintain moisture, poultry can easily become dry and tough if over cooked.
With that said, I worked in the cattle industry most of my life and also understand SimpleMan’s comments about chicken. I’ll always remember a speaker’s remark once from either a symposium at the Denver Stock Show or the Washington Cattle Feeder’s convention (I don’t remember which) which was “The thing about chicken is that it’s never good but it’s rarely ever bad”, his point being that the flavor aspect of chicken usually comes from what is “put on it” while the beef industry needs to provide, on its own without enhancement, a more consistent product in terms of flavor and tenderness.
Hi moneil, thanks. I've spent countless hours researching not only blood glucose, but also inflammation and nutrients.
I stopped eating red meat after I found this video. A couple months after I stopped eating it my knee pain disappeared. Also, my left arm was showing symptoms of carpal tunnel syndrome. It's gone as well.
https://youtu.be/xRkRilP1OTU
Not sure why, but I've grown find of eating whole foods without flavoring them. I do use a bit of olive oil as well as coarse black pepper, ceyene pepper, and a very small amount of sea salt on certain foods.
And I eat black bean and edamame pasta a couple times a week. They don't spike my blood sugar very much at all due to their glycemic load. And they are very nutrient rich. Glycemic load is around 2. Anything below 10 is excellent.
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I use primal kitchen Caesar marinade (sometimes use poultry season on top) and bake chicken tenders in oven.
Sounds delicious !
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HolyAngels, you are doing a great job with weight loss and getting healthy.
Thanks, my doctor says I'm doing everything right. He is intrigued by my use of a glucose meter. When I left his office the day he was talking about insulin I went straight to a store and bought a glucose meter and started eliminating foods one by one that would raise my blood sugar over 125. He told me that is a bit excessive and I could eat foods that go as high as 150 or 160 but I asked him if it was unhealthy to make 125 the cutoff. He said no so I told him to leave me alone. I'm on a mission lol.
Anyone can do it. It just takes a lot of research and a whole lot of diligence.
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I have been steaming vegetables lately and I searched for a list of foods that could be steamed and one of them was chicken tenders.
Anyone steam them ? Some sites say to steam them 15 to 20 minutes and some say 10 minutes.
We have a little rice cooker with a steaming basket atop. Marinate the chicken, then slice into chicken finger size pieces and put in the steamer, then top it with some veggies. Everything cooks at once and everything comes out delicious.
An insta pot cooks through steam and pressure.
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We have a little rice cooker with a steaming basket atop. Marinate the chicken, then slice into chicken finger size pieces and put in the steamer, then top it with some veggies. Everything cooks at once and everything comes out delicious.
An insta pot cooks through steam and pressure.
I was thinking of putting broccoli and petete potatoes in the basket as well. I'll steam the broccoli and potatoes by themselves and note how long each takes to cook. Then add them at the appropriate times so all in the basket are done at the same time. I'm guessing the potatoes may take the longest to fully cook.
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Where do you get bean pasta? What brand?
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Where do you get bean pasta? What brand?
Explore Cuisine is the brand. I buy mine at Kroger. Seapoint Farms is another brand.
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Explore Cuisine is the brand. I buy mine at Kroger. Seapoint Farms is another brand.
Btw, just follow the recommended cook time. It will be done. It is just firmer than regular pasta due to the fiber content.
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Good topic.
How are you doing, HolyAngels?
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Btw, just follow the recommended cook time. It will be done. It is just firmer than regular pasta due to the fiber content.
remembering, of course, to take account of your altitude.
https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/high-altitude-cooking#17
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Good topic.
How are you doing, HolyAngels?
I'm feeling pretty good. Hit the 115 lbs lost mark Monday. My sciatic nerve acted up for about 16 days but I'm ok now. I know what did it. I moved a fridge and washer out of my house by myself. Should have had someone to help me ease the dolly down the steps lol. I live I learn.
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That’s great that you lost 115 pounds.
Sad to hear about back pain. Soaking in warm Epsom salts help. Dr teals even has bubble bath.
I had some chicken tikki masala for lunch. That was really good. I did buy some chicken tenderloins. I might use some to try steaming it. I bought some brown rice pasta to make my version of pad Thai chicken. Have you tried rice pasta?
We tried chick pea pasta. It was a little chewy. Not bad. I can’t find the brands of bean pasta you mentioned at acme or Whole Foods. Maybe Walmart. They have certain products.
Kroger just bought out Albertsons which owns Acme. A bigger monopoly of supermarkets.
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I'm feeling pretty good. Hit the 115 lbs lost mark Monday. My sciatic nerve acted up for about 16 days but I'm ok now. I know what did it. I moved a fridge and washer out of my house by myself. Should have had someone to help me ease the dolly down the steps lol. I live I learn.
For sciatica, take 1 teaspoon turmeric, 1/2 teaspoon cinnamon, and a shake of black pepper, blend together in a teacup with a little warm water to make a paste, then add a cold or hot liquid (pineapple juice cold for me and warm milk for hubby), then down the hatch. Take a.m. and p.m.. It usually works in 3 days to a week, depending on the severity of the attack.
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I forgot to say o add honey to taste if using milk.
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That’s great that you lost 115 pounds.
Sad to hear about back pain. Soaking in warm Epsom salts help. Dr teals even has bubble bath.
I had some chicken tikki masala for lunch. That was really good. I did buy some chicken tenderloins. I might use some to try steaming it. I bought some brown rice pasta to make my version of pad Thai chicken. Have you tried rice pasta?
We tried chick pea pasta. It was a little chewy. Not bad. I can’t find the brands of bean pasta you mentioned at acme or Whole Foods. Maybe Walmart. They have certain products.
Kroger just bought out Albertsons which owns Acme. A bigger monopoly of supermarkets.
Whole Foods has Explore Cuisine for sure.
Can't do any pasta but the two I mentioned. Way too many net carbs for me having to avoid blood glucose spikes. I may be able to eat rice again but I'd have to eat it cold so the starch is resistant starch. Even then I'd have to combine it with a lot of protein and fiber to slow the digestion.
Those who don't have an insulin resistance issue don't have to worry about that though.
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For sciatica, take 1 teaspoon turmeric, 1/2 teaspoon cinnamon, and a shake of black pepper, blend together in a teacup with a little warm water to make a paste, then add a cold or hot liquid (pineapple juice cold for me and warm milk for hubby), then down the hatch. Take a.m. and p.m.. It usually works in 3 days to a week, depending on the severity of the attack.
Ha, I take tumeric caps daily and ceylon cinnamon as well. The caps have the pepper ingredient, piperine I think it is. I sprinkle tumeric powder on a lot of food as well. And always coarse black pepper with it. The cinnamon helps control my blood glucose and the tumeric is anti inflammatory.
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Ha, I take tumeric caps daily and ceylon cinnamon as well. The caps have the pepper ingredient, piperine I think it is. I sprinkle tumeric powder on a lot of food as well. And always coarse black pepper with it. The cinnamon helps control my blood glucose and the tumeric is anti inflammatory.
That’s great! I make up a batch (50 at a time) of turmeric capsules for my husband. The blend is 4 dessertspoons turmeric : 2 teaspoons cinnamon : 1/2 teaspoon black pepper. He takes 2 caps/day. The turmeric drink for sciatica is an extra, when needed which is rare. I also make cayenne caps and hawthorn caps.
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Ha, I take tumeric caps daily and ceylon cinnamon as well. The caps have the pepper ingredient, piperine I think it is. I sprinkle tumeric powder on a lot of food as well. And always coarse black pepper with it. The cinnamon helps control my blood glucose and the tumeric is anti inflammatory.
I make an anti-inflammation spice with
one part powdered turmeric
one part black pepper
one part powdered ginger
one part powdered garlic.
It's great on chicken, veggies, rice, eggs, etc.
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I make an anti-inflammation spice with
one part powdered turmeric
one part black pepper
one part powdered ginger
one part powdered garlic.
It's great on chicken, veggies, rice, eggs, etc.
Looks like a good blend !