Carnivore #9 : 2 ingredient Cloud Buns

 

The 2-ingredient Cloud Buns.

The 2 ingredients.


egg whites / 4



cheddar cheese / 1 cup grated





The 3 Steps.



#1. Separate & Whisk.



#2. Grate and Fold.



#3. Scoop and Bake.

#1 : Separate and Whisk.


4 egg whites.

Bryan is using a hand-held mixer.

Whisk away ...

until texture become stiff.

Optional :


Add a pinch of garlic powder.

#2 : Grate and Fold.

Grate a small block of

cheddar cheese.



Agak-agak

half cup here.

Gently fold in the mixture

with a spatula.

Turn the bowl as you fold in.



Turn ... and fold.



Turn ... and fold.



About 5 times.

Grate the balance of

the block of cheese.



Agak-agak

another half cup.

Repeat the fold in.

The mixture is ready.

#3 : Scoop and Bake.


Scoop the fluffy mixture

onto a baking tray.



Use the spatula to shape it.

Grate a bit more cheese ...

over the buns.

Oven at 180c @ 20 minutes.


No pre-heat.

At 20 minutes.



Add another few minutes

for a darker shade.



The buns are all puffed up

in the oven.

Once cooled, 

the buns will deflate.



This is natural shrinking.



Don't be discouraged.



They still taste amazing

with butter and

a cup of good coffee.

4 beauty buns all in a row.


Incredible.

These out-of-shape

and

weird-looking

cloud buns

are gonna do so much good

for the body

on healing mode.



Trust me.



They are lip-smacking

delicious.



Somebody pass the

butter,  please.

The Carnivore Lifestyle.

Carnivore #8 : Minced Beef Egg Drop Soup

Minced Beef Egg Drop Soup

The 3 ingredients 


minced beef / 1 tray



beaten eggs / 4



seasalt





The 3 Steps 



#1 : Stir-fry the minced beef.



#2 : Add hot water.



#3 : Add 4 beaten eggs.

#1 : Stir-fry.


A tray of minced beef.

Drop the frozen block into the ...

rice cooker.



Leave the frozen minced

as it is,

 for a minute or so

before turning over.

Meanwhile, crack 4 eggs.

The minced is starting to sizzle.

Beat the eggs.

Turn the block from

 one side to the other, 

 every minute or so.

Use 2 wooden paddles

 to lift and toss

 the minced about

as it heats up and cooks.



Add seasalt.




Optional :


Add pepper.


Add paprika.



I am adding the options.



I find this combination

 of seasoning

is able to remove

that beef -- smell.

This is at 13 minutes.

#2 : Add hot water ...


into the cooker,

up to one inch above

the minced beef.

Close the lid and allow to cook ...

for 10 minutes or so.

After 10 minutes. 



Have a look. 




Pause.



I know what you're

 thinking.



I hear you.



It.



Does.



Not.



Look.



Good.



I know.



I know.



It's not pretty at all.



I felt the same way

the first time.



If it's any consolation,

we do get used to it.



The Carnivore way of eating

is simple and basic. 



So very healing and

so good

for the body.



Despite the meal often

appears

wild and beasty.



Very -- animal.

Turn off the rice cooker.



The soup is boiling

ferociously

at this point.



Off the cooker

before introducing

the eggs.

#3 : Add in the beaten eggs.


Slowly.


Keep stirring at the same time

so the resultant egg drop

would look like

 yellow thread in the soup.

Scoop that nutritious beauty  ...

into soup bowls.

Clean ingredients.


Dig in.

Oh, I'm adding a pinch of

spicy toasted sesame seeds ...

and a slab of butter.



Yummy.



Delicious.

This is so good.



Bon appetite.

The Carnivore Lifestyle.

Carnivore #7 : Ribeye Steak

Ribeye Steak



The 3 Steps :



#1. The Prep :

wire rack.



#2. The Sear :

 cast iron skillet



#3. The Serve :

 wooden board.

#1 : The Prep.


On the wire rack.



Pat the steaks dry with

kitchen towels.



Sprinkle coarse seasalt

all over the surface and sides.



For the record,

Bryan will be preparing

the steaks.



He thinks I might

rinse the steaks

if I were to prepare them. 



I can hear it already.



Nobody washes steaks.

Don't be silly,



he would scoff.



Fine.

Dry-brine the steaks in

the refrigerator.



Uncovered.



About 12 hours.



Or overnight.



This would be the tip

to take the steaks

to a whole new level.



Juicier.



A deeper flavour.



Michelin potential.

Time out.



Remove the steaks

from the fridge

and let them sit at

room temperature

for say,

20 minutes.



Or 30.



Pat dry the steaks ...

when ready to sear.

Rub some butter over

the sides that are going

face down on the hot pan.

Nice.

Step #2 : The Sear.


In the cast iron skillet.



Heat up the pan

until smoking hot.



Yup.



Smoking hot.



Actual smoke will arise.



Add ghee.



Or butter.



Or tallow.



Let it melt.

Use a smash burger press

to press down the steaks

at the initial 5 seconds sear.



This is to maximise

the surface contact upon 

the hot skillet to trigger

a caramelised crust.

Sear the steaks

for 3 minutes on each side.



Undisturbed.

Agak-agak 3 minutes later,

flip over the steaks.

Oh - my - goodness. 



Should the steaks be

looking like that?



Oh no!



Did we go beyond

the 3 minutes?



Bryan says,

It's perfect!



Oh. 



Good.



That's --

reassuring.

I calm down

and watch him add

the butter.



This would become part ...

of the dripping sauce.


Tilt the pan a little

to spoon the melted fats and juices

onto the steaks.

#3 : The Serve.


On the wooden board.


Remove from the pan

and let the steaks rest

on the serving board 

for 5 minutes.



This would help to retain 

the juices better.



Immediate cut would cause

the juices to spill out.

Scoop the pan juices and

drippings over the steak.

Unbelievable.



So easy to prepare

a good steak.



Ignore

that temporary scare

a minute ago.

Absolutely divine.



Chomp



Chomp



Chomp.



So so good. 



I could eat a steak everyday.

The Carnivore Lifestyle.