How to make something quick and easy with Coles pulled pork Yummy Lummy
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How to make something quick and easy with Coles pulled pork
Normally making something with pulled pork requires hours of slow cooking. This Coles product relieves you of that time burden. Coupled with some vegetables from the refrigerator and some sauces you can make a quick and easy meal. I’ve used it before and enjoyed it.
Don’t you feel like a fraud cooking with ready-made products?
Not at all. Life’s too short. This product is convenient and it tastes fine. If it didn’t taste any good I wouldn’t use it.
Are you sponsored by Coles?
No, Yummy Lummy has no sponsors.
Do you want to be sponsored?
I wouldn’t mind being given products to review. I’d always declare of course if I was given something for free.
Cooking meals for one on Facebook
It’s been a while since I plugged the Facebook group Cooking meals for one. If you’d like to join please send me a message via Facebook and I’ll hook you up. We have a few regular members who contribute daily and it’s nice to see what other people cook and get some inspiration from their creations.
If you live alone or if you cook for maybe one other person, feel free to join our group.
How is my weight loss going?
You may have noticed over the last few posts that the food is low carb. I’m trying to lose some weight. I started at 87 kg and after about seven weeks, I’m down to 82 kg. My aim is to get well below 80 kg if I can. I’d love your encouragement to keep going.
This post does have a recipe I promise you but it is really written to get any readers who may be pregnant or who are thinking about having children to be very aware of the role of iodine in the intellectual development of children. The role of iodine is important from the time of conception when a zygote forms and an embryo implants, through the gestation and then in the early life as a baby and infant.
This post isn’t a physiology lesson but I’d appreciate if you look up the role of iodine and perhaps visit my other blog where I describe a lecture I attended last week on iodine deficiency and the ramifications for the intellectual development of young Australians. The bottom line is that iodine supplementation during pregnancy is something to seriously consider.
Sources of iodine include dairy products (albeit not as much as previously [see my other blog about that]), bread (because most bread in Australia is made with iodised salt), and iodised salt.
Obviously, too much salt is a problem for heart health, but if you need to add salt, use iodised salt and avoid fancy new age crap like seas salt and rock salt that offer no additional health benefits and may, in fact, be noxious to your health. Iodised table and cooking salt are also usually cheaper.
I usually buy iodised table salt. I have also bought sea salt and rock salt. I reckon the only good use for rock salt is when making something like salted caramel when you want a concentrated hit of salt surrounded by sweetness.
What do you think of Himalayan rock salt?
After listening to Prof. Eastman the other night I’ll never buy it again. He reckons the murky colour is due to impurities like heavy metals which may be noxious to human health. I’ll probably also avoid Murray River salt too for the same reason. I mean have to see the crap in the Murray River.
Are you going to tell your daughters to supplement with iodine when they become pregnant?
Of course, I want bright grandchildren, not idiots.
This week on the Medical Fun Facts Podcast I’m talking about scabies. The show drops on Monday night at 7 pm Canberra time, please listen in. I’d love it if you subscribed to my podcast in your favourite podcatcher.
I usually cook ribs slowly at a relatively low oven temperature, e.g., for about four hours at 150 °C (300 °F). With the recent purchase of my Tupperware Micro Pressure Cooker, I became keen to try a fast cooking method for beef short ribs. So far I’ve cooked lamb and pork in the pressure cooker, now it’s time for a cow to undergo sterilisation by steam (an invisible gas) under pressure. Oops, sorry, I was thinking of my pressure cooker as an autoclave again.
While slow cooking probably generates better taste and texture (mouthfeel), one thing you can be assured of with pressure cooker cooking is food safety from a microbiological perspective. A pressure cooker is really a miniautoclave and an autoclave is a giant pressure cooker, although a very complicated pressure cooker. I’ve seen very large autoclaves designed for large animal processing (sterilisation) in high containment veterinary laboratories. You could put quite a few euthanised nonhuman primates and hundred of rodents or ferrets in the thing. Larger animals need to be broken down (dissected) before processing in an autoclave. I never got to see it run a cycle but I wonder what the smell is like after the cycle is completed. I remember in the early days of my training, working in a media kitchen when the head media chef was making Robertson’s cooked meat broth, the smell was like a home kitchen.
How do I cook beef short ribs in the Tupperware Micro Pressure Cooker?
A quick and relatively easy recipe for getting beef short ribs cooked with fall off the bone meat that is full of smokey BBQ flavour.
Author: Gary Lum
4beef short ribs
1/4cupsmokey BBQ sauce
1tablespoonblack bean sauce
2teaspoonsAsian chilli and garlic paste
Get your ribs at room temperature well before you want to start cooking
Put the ribs in a large zip-loc bag
Also add the BBQ sauce, Worcestershire sauce, sesame oil, black bean sauce, chilli flakes, and Asian chilli and garlic paste
Seal the zip-loc bag and then massage your meat so all the sauces coat your meat as you rub it
Leave your meat to sit in its juices for at least an hour
When you're ready to cook your meat, open the zip-loc bag and remove the contents into the Tupperware Micro Pressure Cooker and then add the beef stock and whisky
Seal your Tupperware Micro Pressure Cooker to ensure a snug if not tight fit
Put the pressure cooker into your microwave oven and cook on the maximum setting for 20 minutes
Once the microwave oven has finished, remove the pressure cooker carefully and allow the pressure to equilibrate to your local atmospheric pressure
Open your pressure cooker and carefully remove the ribs, the meat is going to fall off the rib bones so if you want to preserve the anatomical structure, be careful, if you don't care, then just remove the ribs and the meat with tongs
Pull the meat apart and then serve with a salad or vegetables or on tacos or on a sandwich with real butter or in a wrap or in a meat pie
Once you've prepared your meal, shoot a photograph for sharing on social media
Eat your meal
Wash your dishes
Write the recipe
Write the blog post and hope your friends share the recipe on social media
I write 500 Calories because I have no idea and 500 seems like a good round number.
I much prefer the taste and texture (mouthfeel) of slowly cooked joints of meat, however, cooking meat with steam under pressure is so quick, so thorough and so microbiologically clean, it’s hard to go past it as a method for cooking meat with a lot of touch sinewy connective tissue.
Are you sponsored by Tupperware®?
No, I’m not sponsored by anyone. I have recently bought quite a few Tupperware products because a friend at work has recently become a Tupperware consultant. When I was younger I had a bit of Tupperware and knew the quality of the products to be very good.
If Tupperware wants to sponsor me, they can get me via the contact page.
Is this a low carb meal?
Not really, the BBQ sauce and other sauces have high quantities of sugar and other carbohydrates in them. That said, I deliberately didn’t do anything with the juice left behind. I could have kept it, reduced it and made a sauce or gravy, but life’s too short for that, and I want to lose weight.
Despite being of Chinese heritage I know next to nothing about Chinese cuisine. I mean, Mum cooked us Chinese meals when we were kids and all I knew was they were Cantonese creations but I really have no idea about what distinguishes the various Chinese cuisines. I just know that I like eating almost all the various Chinese foods I’m fed.
I had to look up what Sichuan cuisine to see what it’s about. The key seems to be the Sichuan peppercorn. I also learnt that the spelling of Sichuan varies and can be Szechwan, Szechuan and also Chuan.
Cook, whisking constantly, until well combined and thickened for about 5 minutes
I have no idea how many calories so I just put 500 Calories. This recipe has been modified from My Recipes
Rather than McDonald’s McNuggets, I thought pork rashers would go well with the dipping sauce. I cooked the rashers in a hot (200 °C/400 °F) oven for one hour. I then cut the rashers up into bite-sized pieces.
I really don’t know enough about Rick and Morty. I know it’s a popular cartoon in North America. I’ve watched a few YouTube videos. It’s pretty funny, I’ll have to explore if it’s available on Netflix Australia. The whole thing about Rick and Morty and Sichuan dipping sauce isn’t all that clear to me. Apparently, fans went crazy over the stuff.
Do you like Sichuan cuisine?
I’ve only ever had one really Sichuan dish and that was at a now non-existent restaurant in Barton, Canberra. The meal was amazing and the effect of the Sichuan peppercorns on my taste buds and salivary glands was amazing. I hope I get to try genuine Sichuan cuisine again.
How was the Sichuan dipping sauce?
It was nice. I didn’t consume all of it. I only dipped a little of the pork in because I’m trying not to overdo the sugar at the moment. The Sichuan dipping sauce is not exactly part of a low carb way of life.
Fast pork rashers in my new Tupperware® Micro Pressure Cooker happened tonight. On Sunday evening I used the microwave oven-safe pressure cooker for the first time to make a lamb curry. It worked out well.
A few weeks ago I did a review of the Tupperware® FusionMaster Mincer. At a recent Tupperware® party I attended I purchased a Tupperware® Micro Pressure Cooker. A pressure cooker that can work in a microwave oven.
With my recent weight loss endeavours, this product will come in handy for making quick meals that would otherwise take hours of low slow cooking.
Tonight I made a simple lamb curry with lamb forequarter chops. I do have an electric cooker as well as a traditional stovetop cooker but cleaning them is always a hassle. This Tupperware® Micro Pressure Cooker is dishwasher safe and I’m looking forward to using it a lot for all sorts of dishes.
Curry lamb in a Tupperware® Pressure Cooker
A simple lamb curry made with lamb forequarter chops on a bed of shredded cabbage that has been infused with curry flavours and coconut cream.
Author: Gary Lum
2lamb forequarter chops
2tablespoonsred curry paste
Green beans sliced
Spring onions sliced
1tablespoonLow salt low sugar peanut paste
Cut the cabbage into thin strips and lay on the bottom of the pressure cooker vessel
Place the lamb forequarter chops on the cabbage
Add the stock and then the curry paste, ginger, garlic powder, green beans, spring onions, black pepper and salt
Seal the pressure cooker as per the manufacturer's instructions
Place the pressure cooker into the microwave oven and cook on high for 20 minutes
Wait for the pressure cooker chamber to reach ambient pressure and carefully remove the lid
Decant the cabbage and lamb into a wok and heat so that the accompanying liquid in the transfer reduces and intensifies the flavours
Add the coconut cream and bring to a simmer
Add the peanut paste and stir in to help thicken the coconut cream
Be careful not to split the coconut cream
Add the lemon zest and lemon juice
Plate up in a bowl and garnish
Shoot a photograph
Eat the meal
Write the recipe
Write a blog post and publish hoping readers will share the recipe on social media
The Tupperware® Micro Pressure Cooker is a great tool
So, if you’ve been following on in My Thoughts and Stuff I’ve been making efforts to lose weight. I’ve stopped eating bread, pasta and rice. Mum and Dad told me they recently made wonton for a dinner party and it gave me a real hunger for wonton. The problem is the wrapping. So I thought my best compromise would be to make nude wonton. Just to be clear, making nude wonton doesn’t require me to be unclothed while making it!
So far I’ve lost nearly 2 kilograms. It’s been okay so far. I need to continue along this path. I know I tend to eat more on weekends, I just need to be careful.
Is nude wonton as good as clothed wonton?
Well, in my opinion, yes it is. As much as it’s nice to slurp noodles and wrapped wontons, this way I can eat as many as normal but without feeling bloated and full afterwards.
What else can you do with the leftover wonton filling?
You can steam it which is what I will do tomorrow night. Ordinarily, I would eat it with rice but I’ll wrap it in lettuce leaves and enjoy it that way.
How do you prepare hairy melons?
I peeled a nice handful sized hairy melon and cut it into 1 cm thick slices. I simply added the hairy melon slices to the boiling stock. If you’ve never savoured a nice hairy melon I suggest you try one or two.
Could you cook nude wonton while being nude?
Yes, but you need to be careful. There’s a lot of knife work and a lot of boiling water. You don’t want to injure your delicate bits.
This has to be the best salad ever made by my hands. By eating salad, I’m trying to lose weight by also not adding any sugar and cutting back on bread, pasta and rice. I know scallops are a bit extravagant, but it is the weekend and 100 g cost me $3.40. It was the chilli bacon though which made my mouth feel like there was a party going on.
I’m not exactly losing much weight but I am feeling better and my trousers certainly feel better. I can wear my favourite belt without using the special holes. At least I look thinner now than I did 15 years ago.
I have no idea if I can get back down to 77 kg but I hope before Christmas I can wear trousers one size smaller.
Scallop and chilli bacon salad with cabbage, lettuce, green beans, spring onions and bird’s eye chillies
This was a terrific salad which was bursting with flavour. I cut up three rashers of streaky bacon and spread the pieces out on a baking tray. I added a good layer of chilli flakes and freshly cracked black pepper as well as some dried Italian herbs. I put the tray into an oven at 200 °C for 20 minutes and allowed the bacon to cool on some absorbent paper. I cooked the scallops by placing them into a ceramic dish and adding two good slabs of salted butter. I added some chilli flakes to the butter and scallops. I put the dish into an oven at 200 °C for 5 minutes. The salad was made from shredded CoS lettuce and Savoy cabbage, along with cut green beans, spring onions, bird’s eye chillies and crumbled blue cheese. I dressed the salad with Donkey sauce. I added the bacon pieces and mixed them through the salad and then plated the salad. I added the scallops and spooned over some of the melted chilli butter.
Author: Gary Lum
2Bird's eye chillies
Dried Italian herbs
100gBlue cheese crumbled
Cut three streaky bacon rashers into thin cross-rasher slices
Spread the bacon pieces onto a baking sheet and add some chilli flakes, dried Italian herbs and freshly cracked black pepper
Cook the bacon in an oven at 200 °C for 20 minutes and allow the bacon to cool on absorbent paper after it has come out of the oven
In a small ceramic dish place the scallops making sure they are separated and some nobs of butter with some chilli flakes generously sprinkled on top
Cook the scallops and butter in an oven at 200 °C for 5 minutes and allow the scallops to cool and continue to cook in the butter while preparing the rest of the salad
Shred the Savoy cabbage and Cos lettuce and put into a mixing bowl
Slice the green bean and add to the mixing bowl
Thinly slice the Bird's eye chillies and add to the mixing bowl
Slice the Spring onions and add to the mixing bowl
Crumble in the Blue cheese to the mixing bowl
Add a couple of tablespoons of Donkey sauce and mix everything in the mixing bowl
Add the room temperature chilli bacon and mix
Plate up on a plate and then add the scallops
Spoon over some of the melted chilli butter for an added flavour addition
Shoot a few photographs and post to Instagram, Facebook and Twitter
Eat the best salad ever
Wash the dishes
Write the recipe
Write a blog post and hope my friends share on social media
The Donkey sauce recipe can be found elsewhere on Yummy Lummy. I hope you like it.
A friend at work has recently become an agent for Tupperware® and I’ve made a few purchases, one of them being the FusionMaster System Mincer. With the increase in the cost of good cuts of beef, I’ve been buying more beef mince over the last few years. That said, beef mince isn’t always the cheapest either. I’ve been thinking about buying a beef mincer so when I saw the FusionMaster System Mincer in the Tupperware® catalogue I thought I should buy it. The unit cost $AUD149. It’s not cheap, and I’m sure I could find a cast iron mincer in a kitchen supply shop but I’ve long respected the Tupperware® brand and feel comfortable with the quality of the product.
The suction foot on the unit is sturdy and when using it I didn’t feel like it would slip even when cranking the handle became difficult. All the plastic components are easy to clean in warm soapy water. The blue cheese, beef fat and muscle fibres all came away easily with a little water and wiping with a sponge. The unit assembly is easy and everything clicks into place with a firmness you’d expect from a high-quality product.
I suspect the good quality meat is exported and the less quality meat is kept onshore and sold at an inflated price to maintain the profits, not for farmers and primary producers but for the intermediaries in the food chain.
Why the “nude” burgers? Where’s the bread?
I’m trying to lose weight and I’ve noticed that bread, pasta and rice make me feel bloated.
What else will you use the mincer for?
I’m going to try lamb, pork, chicken and turkey meat. I may also add prawns to pork mince so I can make some nude Chinese meatballs. I wonder how water chestnuts will go through the mincer.