Carnivore #23 : Crock Pot Oxtail Collagen Soup

 

Crock Pot Oxtail Collagen Soup

Rich and flavourful.



The 3 Steps.



1. The Tendon.



2. The Oxtail.



3. The Crock Pot.

One tray of beef tendon

and two trays of oxtail.

#1. The Tendon.


Blanching the tendon.



Place the frozen tendon

in the rice cooker pot.



Add cool water.



Put to boil for

 10 minutes.

#2 : The Oxtail.


Meanwhile, rinse the oxtail. 

At 10 minutes.

Scum and impurities

are floating in the pot.

Drain the tendon.

Rinse the tendon.

Plonk them into the Crock Pot.

Put the oxtail in.


Pour filtered water till it covers

the pot contents.


Add seasalt.

Set on HIGH ...


and forget about it.



Check : 5 to 6 hours.

At 6.5 hours.


Add more seasalt

if required.

The meat is falling off the bone


 and the tendon is all jelly-like.


Looks really good.


Time to try it out.

I add a few shakes of

 spicy toasted sesame seeds.

Oh my goodness.



It's excellent.



The soup is

out-of-this-world

 amazing.



Meat is as tender

 as can be.



The tendon is almost

melting in the mouth.

3 hours later.


We have a second serving.


Bryan had turned off the pot

1.5 hours earlier.


So total cooking hours :


6.5 + 1.5 = 8 hours

The collagen is so good.

This is a really

high fat high protein

easy-to-prepare

Carnivore meal.

Incredibly delicious!


Abundant in collagen

and gelatine.


A very rich and

satiating broth.

The Carnivore Lifestyle.

Carnivore #22 : Shabu-style Pan-seared Sirloin

Shabu-style Pan-seared Sirloin.



A Very Quick

Lightning Meal.



From fridge to plate,

this Meal takes

less than 5 minutes

to prepare.

A tray of shabu-shabu Sirloin.



1. The Pan.

Put the pan on high heat.


Add ghee or tallow.


Heat till it's smoking hot.



2. The Sear.

Drop the shabu-shabu in, 

one at a time.



Sprinkle seasalt

generously.



Sear for about 20 seconds,

browning the edges.



Then flip over.

10 seconds is sufficient

to seal in the juices.



3. The Serve

Remove from

pan to plate

 and serve immediately.

Scramble 2 eggs.


Siracha sauce

(optional).

So amazing!


Absolutely delicious

and very easy to prepare

if pressed for time.


Bon appetite.

The Carnivore Lifestyle.

Carnivore #21 : Mascarpone Cream Cheesecake

Mascarpone Cream Cheesecake.


The 3 Steps.


1. The Whip.


2. The Mix & Fold.


3. The Bake & Serve.

#1 : The Whip.


Separate 4 eggs.


Whip the whites ...

until ...

fluffy and stiff.

#2 : The Mix & Fold.


4 yolks

cream cheese / 100 gm

mascarpone/ 100 gm

vanilla essence 
(optional)





The cream cheese

measurement

 is on the packaging.



The mascarpone is

agak-agak

the same amount

 as the cream cheese.



We're not that into

exact measuring.



Agak-agak ...

is the way to go,  we feel.



Less stress.



Keep it simple.

Beat the mixture until ...

silky smooth.

Transfer the

whipped egg whites

 into the

yellow silky mixture.

Gently fold in as

you turn the bowl.

About 10 folds.

Grease the Pyrex.

Generously.

Transfer the batter into the Pyrex.

#3 : The Bake & Serve.

Oven at 150c @ 60min.



No pre-heat.



At 60 mins,

 leave the cheesecake

in the oven to cool

with the oven door

ajar just a bit.



About an hour.



Yeah,  you heard right.



60 minutes.



This is to prevent

 immediate collapse

of the cheesecake

due to instant hot-cool

temperature.



Remember, 

 there is no baking powder

in this recipe

 to hold the structure.



Note that we are using

a loaf-pan

which is deeper

than the normal

cake-pan.



Hence, 

the lower temperature

and slightly longer time

in the oven.



Plus,  the oven rest.

At 60 mins oven bake

+ 60 mins oven cool.




Remove from oven

and let it be on the

 kitchen counter

till it cools

to room temperature

completely.



The center will look

 like it's not quite done.



 It will jiggle

if you shake the pan.



That's

completely normal.



Refrigerate overnight

for the correct

 cheesecake texture.

A healthy cheesecake for dessert.

Whip some cream for topping.

The next day.



Add the

whipped cream

and blueberries

for a

simple,

yet elegant,

 transformation.



Wahhh!



Look at the homemade 

Carnivore beauty.



Clean ingredients too, 

 more importantly.

Enjoy your slice

with a drizzle of honey.

It's absolutely

delicious.

The Carnivore Lifestyle.

Carnivore #20 : Baked Chicken Leg

 

Baked Chicken Leg.



The 3 Steps.



1. The Prep.



2. The Oven.



3. The Serve.

Two pieces of chicken legs.

#1. The Prep.


Clean the chicken.

Rub some seasalt over it.

Rinse off.

Pat dry with ...

kitchen papers.

#2 : The Oven.


Grease the oven tray.

Add seasalt.


Add pepper.


Add paprika.

Add excess butter lumps

 left on tray.

Oven at 200c @ 30 minutes.


No pre-heat.

At 10 minutes,

I rotate the tray.



I suddenly remember

the black and white

flatbread incident. 

At 15 minutes.

Flip over.



Season same way.



Seasalt.



Pepper.



Paprika.

Bast the chicken with

 the pan drippings.

Return to Oven.


Wire rack is up one level.


For a crispier skin.

At 30 minutes.


The aroma is like KFC.


The skin looks crispy.

#3 : The Serve.


Enjoy the roasted chicken

with scramble eggs.



Spoon the pan juices

over the chicken.

The skin is surprisingly crispy.

It must be the seasalt scrub.

Yummy delicious.


So good and satisfying.

The Carnivore Lifestyle.