Whoa, I’m so backlogged - I’ve been meaning to bump this thread like a million times. I have two or three things I want to share, so I won’t be infodumping now, hopefully later.
Are you aware that, of the three macronutrients, only carbohydrates can be done without? I realize that you’re probably still eating some fat otherwise, but we absolutely need fat, and avoiding it altogether leads to deficiencies, and diseases and if not addressed, death.
Yes, you can literally die from eating only lean meat like rabbit (or game meat), IIRC basically because some essential nutrients (as in, we can’t literally synthesize those ourselves) need fat to be assimilated.
Generally low-fat strategies are also associated with all kind of cravings and thus poor diet adherence. Athletes who benefit from or are required to keep their total body weight in check, are generally known for leading the most miserable of lives.
Even then I can not imagine cooking without fat, it’s like this parallel world where onions and garlic do not exist.
BTW I have a couple excellent things to share. But right now I’m fighting through the simmering/braising phase of ragu bolognese, because I had to make a last minute switch and the smoked bacon lent to it a taste I’m trying to get rid through careful infusions of tomato puree and fresh basil, plus boiled potatoes (which absorption properties are great to tame whatever came out too flavorful)
If you want to try it youself, this is the base recipe I tried following.
edit: though I should point out: I didn’t follow the recipe strictly.
It’s probably not a good site then: with meat being hermetically sealed, it shouldn’t be able to dry at all; however through the application of lower temperatures and longer times, it is possible to hydrolize collagen and other tough proteins, thus turning even the tougher cuts tender.
As a bonus eating collagen is great for a bunch of health reasons, especially for those recovering from an injury or surgery.
I know! but taking great food pictures is an art in itself, most unstudied food pics look disgusting IME, and I most certainly don’t have a DSLR which is, basically, a requirement. Hell, I don’t even have anything resembling a decent picture taker.
So, it just looks some non-descript, reddish, blobbing …thingy thing. Sorry. It’s yummy but a little too bacony, trust me.
