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.
I know so many people who do not like Brussels sprouts, I love them. Brussels sprouts are best when eaten young and tender and with bacon and butter.
The only thing that could improve on them is to have spectacular bacon and tonight I had pork rashers. Pork rashers aren’t exactly bacon but they are pork and they do have a lot of fat. In my mind pork rashers are a great bacon substitute. I mean who doesn’t like fat with their pork.
The ultimate Brussels sprouts and bacon dinner
Recipe Type: Dinner
Author: Gary Lum
Spread out the rashers and Brussels sprouts onto a baking tray
Spray on some oil and add a little butter
Cook in a benchtop oven at 200 °C for 1 hour
Remove the pork and sprouts and allow to rest for 20 minutes
Cut up some avocado
Plate up and shoot a photograph
Inhale the meal
Wash the dishes
Write the recipe
The smooth creamy avocado went nicely with the tender juicy pork rasher and offset nicely the gentle sweet bitterness of the Brussels sprouts.
This is an incredibly quick and easy meal for one. While the food is in the oven you can put the washing on and do some tidying up.
On a cold Canberra night, this is a great simple meal to keep you full and happy.
Regular readers know I like steak and some of you know that I’ve cooked steak like Heston before. Now that I’m back on a low carb kick I’ve been dreaming of a nice steak dinner since picking up a piece of ribeye from Coles on the weekend.
I began preparing the steak this morning as I was making breakfast. I unwrapped the meat and laid it on a rack and then on a plate and put it back in the refrigerator to dry out a little.
This is Heston explaining his steak cooking method
When I arrived home after work I pulled the steak out and placed it on the kitchen bench to let it get to room temperature (which in Canberra today wasn’t much different to the temperature inside my refrigerator).
This is my steak after it had been drying in the refrigerator
How to cook a steak like Heston Blumenthal
Recipe Type: Dinner
Author: Gary Lum
Ribeye fillet steak
Bok choi stalk
In the morning before leaving for work unwrap the steak and put it on a rack on a plate and put it back in the refrigerator
When you get home after work pull the steak out and put it on the kitchen bench to equilibrate to room temperature
Cut the fennel, parsley and red onion into thin slices and squeeze the juice from half a lime
Put the salad together
Slice the stalk of some bok choi and set aside
Get a frypan really hot and add some grape seed oil plus a bit of butter
When the pan is smoking hot put the steak in the frypan
Count slowly to fifteen and turn
Repeat this for a total of 3 minutes
When the steak is cooked put it aside in a warm place and let it rest for 10 full minutes
While the frypan is still hot add the bok choi stalk slices and fry off
After 10 minutes resting plate it all up
Shoot a photograph
Eat the meal
Wash the dishes
Write the recipe
This is the steak and fennel salad plated up
Here is my breakfast this morning. Streaky bacon cooked in a benchtop oven and served with a fried egg.