Thread 21543628

Anyone got ideas/recipes for "light" recipes?
Typically, they're boiled or steamed. Little-to-no added oil to them.
Not much spice, usually just salt/pepper + aromatics.

I LOVE steamed chicken, usually I serve it with roasted vegetables.
I eat it 6 days a week because my options are limited...
I'm looking for anything similar with Beef/mince but haven't really found any.

>>21543628 (OP)
omelettes and tuna salads are my go to light meals. easy and fast to make.

also gravlax salmon.

>>21543628 (OP)
>I'm looking for anything similar with Beef/mince but haven't really found any.
try larb. it's a Thai minced meat salad.

>>21543628 (OP)
crackers are pretty light, holding a pack is like holding a balloon

>>21543628 (OP)
Poverty, washed down with warm water before bed.

oyakodon is a pretty tasty spin on steamed chicken and seems to match what you're looking for, sub out the onions for bok choy stalks cut into ribs and simmer them a little extra in the broth mix if onions are a no-go for you

>>21543628 (OP)
>Simmered chuck roast
cheap cut that becomes super tender
salt, season with herbs
submerge in water
bring to light boil then simmer
~1.5 hours

>can do the same with ground beef
use less water
simmer until water is fully reduced
~20-30 min
can freeze and reheat later with eggs, cheese, sausage etc

>banana ice cream
freeze ripe peeled bananas
blend with as little water possible
can add other fruit, juice, or dairy

>>21544018
>key to success lies in low and slow cooking, which allows the collagen in the tough chuck cut to convert into gelatin, resulting in a moist and flavorful dish
>toughness of chuck roast is due to its connective tissue; prolonged simmering breaks this down into gelatin, which enhances both texture and flavor
>when simmering chuck roast, no additional oil is typically needed because the cut naturally contains abundant marbling and fat that renders during the slow cooking process
>High Fat Content: Chuck roast comes from the shoulder of the cow, a well-exercised area with significant intramuscular fat
>As it simmers over low heat, this fat slowly melts, basting the meat from within and keeping it moist

jello

>>21545504
Is horrible in any flavor other than sweet
Sweet and light foods don't gel

Is it an autism thing?

Anyone tried these? Steamed beef balls. They kinda looked oily but apparently the sheen is from being made from smooth meat paste

>>21545567
light doesn't have to mean simple, just light on seasonings and flavor
We call it "white" were I'm from (not as in the race).. Like white duck, white chicken etc.

>>21543628 (OP)
beef pho

>>21543628 (OP)
>small red peppers, 20 minutes 320
>big ass salad
>coconut oil vinagrette
>seared fish/flat meat

>>21544018
>banana ice cream

Freezing (same with bread, starches in general) will lower the glycemic index by about a third (toasting a frozen slice will take it down another third). Banans just taste more banany after chilling for some reason.

>>21543628 (OP)
Metamucil

>>21543628 (OP)
Most stuff with beef or mince in general will be served with white sauces that use butter and often cream.

>>21543628 (OP)
>>21543628 (OP)
>>21543628 (OP)
> Pumpkin/ Butternut/ other squash + Tomato + Shrimp/ Prawn/ Lobster/ Crab stew.

> Cucumber + Shrimp/ Prawn/ Lobster/ Crab stew.

> Tomato + Orange + Red hulled lentils + Chinese style chicken strips with cornstarch for that extra velvety feel.

> Grilled/ baked fish.

> Ultra thin flatbread with powdered garlic and clarified butter infused flavor. Brush clarified butter and powdered garlic on a side of the bread and stack them and then again roll them. Take them to the frying pan and peel away one after another ultrathin bread.

Light on the stomach but quite flavorful, due to the umami-rich heads of the shrimps. And if you use some shrimp stock made from the shells, it would elevate the dish.

>>21546025
This might surprise you but fatty/butter sauces aren't considered light.
So no whitesauce, bachamel, etc.
"Light" almost means bland (but isn't that exactly, bland itself is a very specific diet)
>>21544018
>Banana icecream
Does it actually "cream" without cream/dairy? That sounds amazing actually

>>21546238
>This might surprise you but fatty/butter sauces aren't considered light.
>So no whitesauce, bachamel, etc.
>"Light" almost means bland (but isn't that exactly, bland itself is a very specific diet)
I know. Still there are like no western dishes that aren't seasoned and not served with a sauce. It's always some shit boiled, poached or poêléed then served with a sauce made from roux and the fond. Often with the addition of milk/cream and/or egg yolks and lemon juice which brightens up the otherwise bland but rich dishes.
Still not much more fat than the chicken skin in op's pic. The rice also looks closer to pilaw than just steamed or boiled.
I'd rather ask /fit/ for recipes as they hate flavour.

what do I do with lean ground turkey breast? turkey burgers?