Carnivore #12 : Flatbread (Pizza Crust)

 

Flatbread

(Pizza Crust)



The 3 Steps.


1. Prep the Chicken.



2. Whisk the Eggs.



3. Mix, Shape & Bake.

#1 : Prep the Chicken.


A tray of minced chicken.

Cut the minced chicken

into tiny pieces.



Vertically, first ...

then,

horizontally.

Next,

chop chop chop ...

by rocking the chopper.



Like a see-saw.



 Hold the chopper down

 firmly on one side

while the other hand

executes

chopping motions.



Move the chopper ...



from left to right ...



up and down ...



side to side ...



and



every



possible



angle ...



to get the finest

minced chicken

 you could possibly

prepare

in this lifetime.

There.



The mince is ready.



Leave it be.

#2 : Whisk the Eggs.



Crack 2 eggs.



Add seasalt.

Add gelatin powder.

1 teaspoon.




By the way,

this cool tub of gelatin

is from USA.



A personal delivery 

by my dear sister

who resides in California,

when she and her husband

visited the family

in June this year.

Mozzarella Cheese.


Cut about an inch

of the block.

Bring out the beater

and whisk the 2 eggs.

Add the gelatin powder.

Whisk vigorously.


It might clump up.

#3 : Mix, Shape & Bake.


Add the minced chicken.

Grate the cheese.

Put on a glove on one hand.

Give a good and

thorough massage.


The texture 

is squishy.

Expect a wet and sticky paste.


Not a dough.

Butter the oven tray.

Transfer the sticky paste

to the oven tray.

Shape it.

As you like.

Pop the tray into the oven.



Bake at 200c @ 30 mins.



No pre-heat.



Tick tock, tick tock.

At 30 minutes.



Remove the tray.



Take a peek.



Looks pretty good.



Oh.



Wait.



Is it weird that

half of the flatbread

is a dark shade and

the other half is light?



How on earth

did I manage

to do that?



Is the oven not

working properly?



I peer to check

the iron rods

at the ceiling of

the oven.



Both rods look

 as flaming red

 as can be. 
 



Shrug.



Oh well.




It don't matter

 if it's

black or white.




Let it cool

for 10 minutes

before adding

pizza ingredients.




Bryan says to

 add the toppings

and

 turn the tray 180

in the oven later

so the other lighter half

 will get a similar tan.




Oooh.

Good idea.




Anyway,

with the toppings

over the flatbread,

nobody will notice

 the uh,

black and white.




See Recipe #12

for pizza toppings.




Reflection




A high protein flatbread

with ingredients

 our body needs, 

wants and like,

to heal and thrive. 




Truly, 



I say to you ...



it doesn't matter



if




 it's




 black




 or




white.

The Carnivore Lifestyle.

Carnivore #11 : Grilled Spare Ribs

Grilled Spare Ribs.

The 3 Steps.



1. The Prep.



2. The Boil.



3. The Grill.

#1. The Prep.


Bath time.

We haven't replenish

our seasalt

so, no salt scrub today.

All cleaned up and

ready for the boil.

#2. The Boil.


Bring out the rice cooker.

Add filtered

 water

 to almost cover

the ribs in the pot.



Add seasalt.

Put the lid on

 and turn on the cooker.   



Check at 30 minutes.



Tick tock,  tick tock.

30 minutes later.



The water is boiling

ferociously.



Turn off the cooker.

Remove the ribs

and place them

 in a sieve

to dry them out

as much as possible.

Meanwhile,

butter up the oven dish.

Place the ribs in the dish.

Sprinkle seasalt.



Pepper.



Paprika.



Top with butter.

#3. The Grill.



Set oven mode to grill.



200c @ 30 minutes.



No pre-heat.



Tick tock,  tick tock.

At 20 minutes.



Remove the tray

 from the oven.



Remember, 

the ribs are already

cooked.



Flip the ribs over.



Repeat the seasonings.



Seasalt.



Pepper.



Paprika.



Scoop the pan drippings

over the ribs.



The ribs look like

they could use more fats ...

so, I add some butter.

Return the ribs to the oven.



The rack is up one level.



Grill for another

10 minutes.



Tick tock,  tick tock.

At 10 minutes later.


Oooh la la.

Awesome.

Incredible.


Flavourful.


Absolutely delicious.



Bon appetite.

The Carnivore Lifestyle.

Carnivore #10 : Oven-Baked Chicken Sandwich

Chicken Sandwich

The 3 Steps.



1. Prep the chicken.



2. Bake in Oven.



3. Make Hollandaise Sauce.

#1 : Prep the Chicken.


A tray of boneless

chicken thighs.



Yeah, I'm aware the photo

is upside down.



I have no idea how to

 turn it right-side up.



Let's not stress over

 the little things.

Now who wouldn't like

 a spa bath.



A true and tested

stress-reliever.

Some days,

I do give my chicken

a salt scrub ...

but today is not that day.



My seasalt is running low.

Pat dry with kitchen towels.

Butter up an oven dish.

Lay the chicken skin-down.

Add seasalt.



Add pepper.



Add paprika.



Top with butter.

#2 : Bake in Oven.


At 200c @ 30 minutes.


No pre-heat.

Meanwhile ...



Bring out the 4 yolks

 that we did not use

for the Cloud Buns recipe.



Remember?



We separated

 the yolks and whites

and only used the whites

 for the Cloud Buns.



Here are the yolks.



At room temperature.



Whisk it with a fork will do.



No fancy equipment needed

 for this activity.

Tick tock, tick tock.



The oven bell rings

 at 30 minutes.



The chicken at this point

 looks cooked

 and the colour is like 

 Hainanese

chicken rice's chicken.



Albino pale. 



No tan at all.



That's our preference.



Turn over

the chicken pieces.

Add seasalt.



Add pepper.



Add paprika.



No need for butter.



Instead,

spoon the fats and drippings

over the chicken generously.



The fats and juices

will form the base of our

 Hollandaise sauce

which we are gonna make

in a minute.

The oven rack is brought

 one level up.



Bake at 230c @ 10 minutes.



The idea is to

BROWN and CRISP

 the chicken.



More effectively.



We are doing the skin now.



The skin should be

 a little tan and crisp.

Bring out the Heroes.



Drumroll

for dramatic entrance.



Enter the Cloud Buns.



Applause here.

One side should face down

to receive the chicken.



Like a burger bun.

Tick tock,  tick tock.



At 10 minutes later.



Remove tray from oven.



Let's have a look.



Pause.



Hmmmm.



Not crisp.



Not brown.



Aiyaa.



It happens.



Sometimes jadi,

sometimes tak jadi.



Oh well.



This will do.



Next time, remind me 

to put on maximum heat

and a longer time.



We're not free to do

oven extension time

 today.

Place the chicken pieces

over the buns.

Nice.

#3 : The Hollandaise Sauce.


Prepare a sieve.

Pour the fats and drippings

through the sieve

so the resulting

Hollandaise sauce

will have a cleaner ...

and a smoother texture.

Drizzle the liquid yolk

into the hot fats and juices, 

little by little,

stirring quickly

at the same time

to avoid the yolks

getting cooked.



Add seasalt.

Serve with the butter.

Drizzle the Hollandaise sauce

over the chicken.



3 teaspoons should be

more than enough.



For flavour and

visual appeal.



We are not gonna drown

the buns with the sauce.



The Heroes

 should not be soggy.

Enjoy the Carnivore sandwich ...



 knowing with

great satisfaction

that

it contains

ALL of the good

and

NONE of the bad.

The first bite will literally

cause you to

close your eyes

and moan.



Mmmmmmm.



So so good.



Juicy and unbelievable

eventhough

 not brown

and

not crisp.

This is how I eat

my sandwich.



I cut it up into bite size.

Bryan adopts a neater way

of devouring his sandwich.



Munch.



Munch.



Munch.




High fat high protein.



So rich and totally

satiating.

The Carnivore Lifestyle.