Knifes are important ..I like knife with anti bacterial handles the most..wood handle look nice but don't last...the temp meter is a must..totally improved repeatability when cooking..gas grill also a must cook more at one time and keeps kitchen mess to a minimum...im down 75 lbs and enjoy my diet...
Can you do a video of you seasoning and caring for your cast iron, and oiling and caring for your wooden cutting boards? Edit: And also using your vacuum sealer.
A Blackstone griddle...park that sucker out back...use it, scrape it and close the lid...you can be eating bacon before it stops sizzling with almost no cleanup, absolutely essential to carnivore...it's the one thing I'll never be without again...
I would love to see a kitchen/pantry tour. What did you do with all of the food that you don't eat anymore. How did you get rid of it? What prep items do you no longer use? Do you still have to keep foods that you no longer eat? Do you have guests over for meals? Thanks for your helpful videos.
We have the vacuum sealer as well. I buy our steaks, etc and then season with salt and pepper or whatever your favorite seasonings are then vacuum seal them for the freezer. Makes them really tasty!
If you’re that obsessed with meat temperature, a sous vide circulator is perfect… unless you don’t want your meat in contact for hours with a warm plastic bag. I love getting the exact level of doneness that sous vide provides. Consider it, anyway. Raw meat on a plastic cutting board: be sure it’s sterile. Maybe the dishwasher can ensure that. Wood wicks away moisture. Plastic can’t and can trap moisture in scratches and provide a refuge for bacteria. I think there’s at least one scientific paper confirming that. I wouldn’t wax or oil a wooden cutting board used with raw meat, as it gets in the way of that wicking process. If you’re using them as plates for cooked meat, waxing is probably okay. I use serrated steak knives on ceramic plates, but I’d use sharp non-serrated ones on wood.
I just cook all my steaks 🥩 frozen in the Ninja Air Fryer at 500 degrees. I use the preheat mode then turn the steak over for another 10 minutes. Walla a perfect steak basically rare and nice and crunchy 😊
You have, completely, changed my mind over the past few months! I am starting the carnivore diet, on Monday, the 21st. Yep, right before Thanksgiving. I lost 70 lbs on Keto and have been traveling every week for my job, so I have been in a constant Flux. Of about 10lbs. My last full trip of the year ends on the 18th, so I am excited to get going. I even got my family to go in on a half cow before years end. Thank you so much for all that you do. I'm in Phoenix now, and am a bit sad that I didn't "run into you" at a store here🤣
Thank you so much!!! I really could not imagine that we didn’t have everything we needed but we don’t own a vacuum sealer. We went to Walmart and bought a Nesco very basic one for $50. I can already tell it will be life changing ! We started using it with the meat we just bought and I can tell it will really help free up space in our freezer. We live in a condo in Los Angeles and only have 1 small freezer attached to the fridge. Thank you!
Thanks for amazing content! Have you thought about working with a farmer to buy your beef, pork and Lamb in bulk? We grow our own chickens but we buy a whole beef from a local farmer once or twice a year and they haul it to the butcher. We call the butcher and go through our custom order and pick it up a couple weeks later. Saves so much money!!
Thank you for always making the best videos ! I've learned so much from your channel and I'm so grateful! I'm about 5 months into carnivore. There are days I feel blah and I worry I may be doing it wrong, but you always have a video I can find that eases my mind and keeps me motivated! Thanks again Laura!
You can use that sheet pan and cooling rack to preseason your meat. I do my steaks overnight with just salt to pull the salt into the meat and it is a foux dry age. Try it out it’s delicious.
@@tlsings55 I don't cover it. I let the air get to it. That is what high end restaurants do. They have a dry age room that the meat sits in it and dries out a bit. That way you get more meaty flavor.
Thank you for your information! I just found a 3 pack of cooking racks at ALDI for $7 and I have a prep tray on the way from Amazon 😊 Living in a small apartment with ridiculously little counter space, the prep tray will be a HUGE help!!
What great timing for gift giving! I recently bought the meater, can' t wait to use it on the smoker or in the oven. Love all your videos you inspire us.
I know this is an older video but I am hoping you will still read and respond. You were the first person I saw who talked about the carnivore diet. Normally I would have flipped to another video but for some reason I didn't. Quick background. I am 70 years old, 5 foot 7 and morbidly obese. I weigh 256 pounds. I am an insulin dependent diabetic and take one blood pressure med which I have taken for 30 years and have been stable on just that one pill. I also take a statin. I am a Registered Nurse. I have never been a big meat eater or fat eater for that matter. I also don't eat a lot of volume. My problem was likely bread and processed foods. I decided to go all in on carnivore and dumped everything out of my house. I didn't really have much in the house that I could eat and I live in a very rural community in Montana. The closest real shopping is 3 hours away. I went to my little local store and bought hamburger, some flank steaks, a couple of roasts, eggs and butter. I also purchased heavy whipping cream. I wasn't sure if I was going to give up my coffee and I have never had it black but usually with both sugar and cream. So I got the whipping cream for that purpose. Now my questions. I have never liked the fat on meat. Any meat!! I cut the fat off of every meat I eat. I know I need to eat that fat to get enough fat in my diet but I am not there yet. I also cannot eat the meat if there is any blood running when I cut into it. Is eating my meat a little better done going to be a problem? If I cut the fat off is there some way I can get more fat or will my feelings about fat likely change as I go forward? I have been doing this for about 3 weeks with absolutely no cheating. I haven't lost any weight but my blood sugars have been better. I have stopped taking one of the four medications I take to control my blood sugars so I am happy about that. I am worried about getting enough calories and fat and am not sure how to do that. I see people just sitting and eating a stick of butter and not sure I can do that. I have been having my steak and hamburger with a chunk of butter on it and I can do that. Thank you again. I am committed to sticking with it for at least the 30 days but as I am about to the end of that, I am going to go at least another 30 days. I am waiting for the benefits to kick in and hopefully to get off the insulin. ❤❤❤❤❤❤Deborah
It’s not a fast process for weight loss for elders. Although my BP got normal within 2 weeks, after 30 yrs on meds. Try canned sardines. Good protein/fat ratio.
Don’t bother with the prep tray just get a metal pan (thin) with grated to get the air going under the meat. Use it to prep your meat on then when you’re done simply slap that piece of seasoned meat back down on the same metal pan but this time with the grate under the meat of course. Edit: I love how she actually covered this before I posted this comment! It was a baking tray!
I had to laugh about the apron because a friend of mine gave me a cute one after I complained I was ruining my clothes cooking all the meat I eat. I, too, leave it on as a bib, if you will. My clothing budget is thankful.
@@jenniferware5526 If you didn’t order a Juel, you can still use their app for cooking times and temps. We love it for stew meat. Put it in for 24 hours, do a quick sear when it’s done, and it’s like little chunks of steak. Yum!!
I have a set of four MAC knives that I’ve had for 50-ish years! They’re all still going strong and I keep them razor sharp, but even more than my MAC knives, I love my Global knives and have a Global brand knife sharpener as well. A friend of mine who’s a famous chef who trained at Cordon Bleu in Paris turned me onto Global. But I much prefer - for individual cutting on my plate, when actually eating, to use my French individual Laguiole steak knives, even when eating burgers. I also have the exact same air fryer that Laura has and I absolutely love it. One of the butchers I buy meat from turned me onto it. Total game changer. Fast, easy, very easy to clean and has a small footprint. Don’t have a vac. sealer or dehydration equipment though. I’ve noticed Dr Chaffee has a butcher’s scimitar knife he uses for cutting his steaks from the giant slabs of beef he gets at Costco. Those are way too scary for me but they look like they just go through the meat like it was butter!
I love the Instant Pro.... I cook steak in mine with the Broil setting constantly... Sear on stove and then pop into the air fryer... so tasty and good. So many great recommendations in this vid. Thank you Laura! Hope you are feeling better post surgery!
Brand: Repinsta Sous Vide Bags is what I use. They come with hand pump but you can buy a handheld electric pump. It saves a lot of space no large bulky machine taking away counter space.
Laura, 1st, you look amazing! I love your videos especially how to eat out. I try to mainly eat low carb (key word try!) and I absolutely love meat but I just cannot wrap my brain around how its possible to give up so many of my favorite foods, even short term. The fact that you’ve done this over 4 years?? WOW! But I’m sure you read this kind of comment daily. I do have many of the same cooking tools based on your recommendations and the Meater is on my Christmas list. I wish you so much success on your upcoming surgery and thank you for taking us in your journey!
I eat mostly carnivore and eat some of my favorite sugary foods every so often. I don't think there's anything wrong with it, you don't have to be 100% all the time. Also doing carnivore gets rid of all sugar cravings so it's really easy and I end up just eating a little bit for pleasure reasons but I no longer feel like I "need" the foods, if that makes sense.
Every carnivore needs a Sous Vide, it will cook a perfect steak at 131, leaving it cooked through and not have the raw meat texture in the middle for those who dont like that, then you just need to add a nice crust buy using either a grill or cast iron pan for a minute or so each side.
I will state this for you I would go to wood or metal for prep and cutting. Right now plastic is something I've been greatly avoiding in all my cooking.
I understand a lot of your choices. I am getting away from as many plastic products as possible. Will replace with metal, glass, wood, and paper wherever possible and depending on what the job is.
I am not that much of a splasher, but I do find that I stink out my clothes with grilling and frying meat! So i definitely wear an old sweater and pyjamas for cooking, then change.
I was actually "timing" my steaks because my thermometer didn't work.They came out all over the place. I started going down your cooking tool list and purchasing items. Got the thermometer and it has changed my steaks immensely. No over cooked ones anymore. Steak knives are my next item.
I look for my knives at thrift stores and yard sales. I have gotten 100-150 dollar knives for 1-3 dollars. They are rare but they are out there. A good knife is a good investment. All cookware should be considered a lifetime investment. It makes it easier when you do buy something. You get what you pay for in knives.
Just ordered my first set of LMNT electrolytes. Daughter has been using Liquid I.V. from Costco but it has 11 gms of carbs (UGH!!) so going to try this one. Thanks for the free pack. :)
GREAT TIPS!! FYI on the bags for sealing, Costco has a box that's only like $12 and you get 4 rolls of the wider gallon sized bags, 3 rolls of the narrower quart sized bags, 50 quart sized bags and some other stuff. But with the rolls you can make bags of any length and there's TONS of plastic in these! It's so amazing how much I've used them and it's super inexpensive.
Thanks for the great tips! You warned us about the price of the cutting board "plates", but I still almost fell off my chair when I saw them. 😂We'll be using regular plates.🤣
Thank you so much for this informative video! Like you, I was the queen of casseroles & baked goodies, and have just gotten started living the carnivore life. I don't want my family to starve while I figure all this out, so I really appreciate the content you provided in a concise way here. :)
Lots of good info!! Thanks for the heads up on the bags. I laughed when you were looking for your phone while filming with it. I have done that when talking on mine. Just have to laugh at yourself. 😂🤣😂🤣
😂😂 a few other bloopers got cut because I rambled too long. At one point I wacked myself in the face with the cookie sheet. 🤦🏼♀️ I'll have to make a blooper video for Locals.
I have been doing Carnivore by myself for 2,5 months and just realized how awesome it would be if I would live with a fellow Carnivore partner that would cook for me. Cooking twice a day for myself, just meat and eggs but still...
I remember visiting Anne Hatherway’s cottage ( Shakespeare’s wife) and they showed the wooden plates they used to eat off then..apparently it’s where the expression a good square meal comes from.
I love my vacuum sealer I am fasting today but I went to Costco and grabbed 2 Rot. chickens pulled them in half and vacuum sealed all 4 halves 3 went in the freezer and one in the fridge.
If you have a self cleaning oven you can strip a cast iron using that then re-season it. I have a severe soy allergy so this is the way to be able to buy lodge and not worry.
You can. Or turn off one burner and use indirect heat. Honestly though I just use the instant read Kizen one for the gas grill and the Meater for everything else.
I found a great thermopro knock-off at Walmart for $8 a few weeks back and it is terrific. Works really well. Looks exactly like a Thermpro. It is red and the long probe that folds up. It is magnetic and I keep it on my refrigerator door. I also got a great Misen chefs knife last year for a gift and I use it everyday. Before that, I had a cheaper santoku knife, which I still love but it needs to be sharpened. FoodSavers are great. I would also suggest that ppl buy a good quality machine as my hubby bought me a cheap knock-off many years ago and I stopped using it because it did not seal well. I bought FoodSaver brand bags at Costco but the machine did not work well. If I was going to get another I would get that brand. I have a 7 quart Gourmia air fryer. I love it. I had a shelf type for years and I really did not like it. The one I have now is a bucket type. My favorite one was a basket type and it was only 3.5 quart. My first one. I love my latest one as it browns well but it does not flip well. I have to go in and hand flip everything when doing a lot of wings. But it browns really well, much better than my 10 quart oven type and my 6 quart PowerXL shelf type.
They just finished their pre-order round that will ship in February. They will do another round that will ship in March in a few weeks. Sign up for their emails to be notified when they are available.
wholly guacamole..... loved the heads up on the economically priced push in meat thermometer..... all the other stuff maybe a little pricey for the average family.... aprons have been used in the kitchen for millions of years... and I just wash my hands after handling & prepping food (finger nail brush if needed) well, well to each his/hers own - video on :)
I've watched countless RUclips video on how to season a cast iron skillet, they have all failed. I just recently discovered Blackstone Griddle Seasoning and Conditioner, and my eggs and omelets glide around the pan. Just wipe it on and wipe off the excess, the put it on a high heat and burn it off.
Hello nice video....what can I season these pans with? I do not want to use veggie oil. How safe is it to use lard? I hear it goes rancid but I don't have an issue with leaving out bacon grease.
Thanks for this video. Really helpful! Your kitchen is beautiful. I was wondering if you find with this lifestyle that you don’t need much space kitchen cupboards space because you’re not eating non-perishable foods? And if so, do you use kitchen cupboard space for non-kitchen items?😂
Haha yes absolutely!! I have filled them with other stuff though. And we have bought a bunch of unnecessary things like different meats slicers, dehydrators, and I go pretty nuts on seasonings and salts. But we use it for lunch box storage and I even have one cabinet for all the kids homeschool science stuff that we use in the kitchen.
For exclusive content, community support, weekly live streams, and carnivore challenges join me on Locals. lauraespath.locals.com/
Laura, do you have a promo code for a supporter account on Locals, please?
Knifes are important ..I like knife with anti bacterial handles the most..wood handle look nice but don't last...the temp meter is a must..totally improved repeatability when cooking..gas grill also a must cook more at one time and keeps kitchen mess to a minimum...im down 75 lbs and enjoy my diet...
I recently cut down on using my skillet because of the splatter. I now use a Dutch oven as a skillet, the tall sides help contain the grease splatter.
Exactly what I've been doing
Still a mess to clean with the dutch oven, now using an air fryer, no splatter and easy clean up.
@@ttheresal5775
Same!
Great idea thankd
Can you do a video of you seasoning and caring for your cast iron, and oiling and caring for your wooden cutting boards? Edit: And also using your vacuum sealer.
I’d love that
Do you not use butter?
There are 126 videos about cast iron care on youtube. Do you really need another?
@@metro3692 Yes.
There's nothing like good info than from someone who learned by trial and error! Thanks Laura!!
P.S. When are you going to put all this wonderful info in a carnivore cookbook??? *Please :)
A Blackstone griddle...park that sucker out back...use it, scrape it and close the lid...you can be eating bacon before it stops sizzling with almost no cleanup, absolutely essential to carnivore...it's the one thing I'll never be without again...
I have the Sam's Club brand griddle and LOVE LOVE LOVE it. I use it everyday. I was trying to focus on indoor stuff for this video.
@@LauraSpath Roger that!
Can you please post a link to the griddle you use? Thank you
Im on the blackstone too! Great peice
I love my black stone that my husband just got!!! Bacons the only thing I’ve done on it and I LOVEEE IT
I would love to see a kitchen/pantry tour. What did you do with all of the food that you don't eat anymore. How did you get rid of it? What prep items do you no longer use? Do you still have to keep foods that you no longer eat? Do you have guests over for meals? Thanks for your helpful videos.
Thank you!
We have the vacuum sealer as well. I buy our steaks, etc and then season with salt and pepper or whatever your favorite seasonings are then vacuum seal them for the freezer. Makes them really tasty!
If you’re that obsessed with meat temperature, a sous vide circulator is perfect… unless you don’t want your meat in contact for hours with a warm plastic bag. I love getting the exact level of doneness that sous vide provides. Consider it, anyway.
Raw meat on a plastic cutting board: be sure it’s sterile. Maybe the dishwasher can ensure that. Wood wicks away moisture. Plastic can’t and can trap moisture in scratches and provide a refuge for bacteria. I think there’s at least one scientific paper confirming that.
I wouldn’t wax or oil a wooden cutting board used with raw meat, as it gets in the way of that wicking process. If you’re using them as plates for cooked meat, waxing is probably okay.
I use serrated steak knives on ceramic plates, but I’d use sharp non-serrated ones on wood.
I just cook all my steaks 🥩 frozen in the Ninja Air Fryer at 500 degrees. I use the preheat mode then turn the steak over for another 10 minutes. Walla a perfect steak basically rare and nice and crunchy 😊
“Walla” would be “voilà”? Lol…
Please could you be more specific? How thick are the steaks, and you do then for 10 mins per side?
Very interesting. Thank you Laura Spath!
You have, completely, changed my mind over the past few months! I am starting the carnivore diet, on Monday, the 21st. Yep, right before Thanksgiving. I lost 70 lbs on Keto and have been traveling every week for my job, so I have been in a constant Flux. Of about 10lbs. My last full trip of the year ends on the 18th, so I am excited to get going. I even got my family to go in on a half cow before years end. Thank you so much for all that you do. I'm in Phoenix now, and am a bit sad that I didn't "run into you" at a store here🤣
Haha aww you definitely might!! We have local meat ups sometimes, you need to come!
@@LauraSpath o leave in the morning, but wil definitely reach out when I return!
Love the idea of a blue tooth thermometer
Thank you so much!!! I really could not imagine that we didn’t have everything we needed but we don’t own a vacuum sealer. We went to Walmart and bought a Nesco very basic one for $50. I can already tell it will be life changing ! We started using it with the meat we just bought and I can tell it will really help free up space in our freezer. We live in a condo in Los Angeles and only have 1 small freezer attached to the fridge. Thank you!
Thanks for amazing content! Have you thought about working with a farmer to buy your beef, pork and Lamb in bulk? We grow our own chickens but we buy a whole beef from a local farmer once or twice a year and they haul it to the butcher. We call the butcher and go through our custom order and pick it up a couple weeks later. Saves so much money!!
So many great ideas ..thank you! I always a wear an apron now too, I’ve ruined too many shirts! 😂 🥩
Great vid, thanks laura
Thank you for always making the best videos ! I've learned so much from your channel and I'm so grateful! I'm about 5 months into carnivore. There are days I feel blah and I worry I may be doing it wrong, but you always have a video I can find that eases my mind and keeps me motivated! Thanks again Laura!
We have the same tastes in kitchen decor. Lots of sunshine and white cabinetry. Your kitchen is lovely.
You can use that sheet pan and cooling rack to preseason your meat. I do my steaks overnight with just salt to pull the salt into the meat and it is a foux dry age. Try it out it’s delicious.
What do you use to cover it with while it’s overnight in the fridge? Thanks!
@@tlsings55 I don't cover it. I let the air get to it. That is what high end restaurants do. They have a dry age room that the meat sits in it and dries out a bit. That way you get more meaty flavor.
@@crazyace63 -so just slap those seasoned steaks on the cooling rack/cookie sheet and put it in the oven overnight?
No. I put it on the cooling rack and put it in the fridge overnight. Then cook your meat the next day. @@tlsings55
Thanks, I'm new carnivore and am loving it. Love your channel.
Thank you for your information! I just found a 3 pack of cooking racks at ALDI for $7 and I have a prep tray on the way from Amazon 😊 Living in a small apartment with ridiculously little counter space, the prep tray will be a HUGE help!!
Keeping my eyes open this year for these CR’s at Aldi. 👀 Thanks!
PS-Small apartment living here! 🙋♀️
Excellent video.Very helpful. Thank you.
This video was awesome. Lots of great cooking essentials. My family always asks what I want for Christmas. I’m asking for this cookware. Thank u.
What great timing for gift giving! I recently bought the meater, can' t wait to use it on the smoker or in the oven. Love all your videos you inspire us.
ty for lmnt discount!
I know this is an older video but I am hoping you will still read and respond. You were the first person I saw who talked about the carnivore diet. Normally I would have flipped to another video but for some reason I didn't. Quick background. I am 70 years old, 5 foot 7 and morbidly obese. I weigh 256 pounds. I am an insulin dependent diabetic and take one blood pressure med which I have taken for 30 years and have been stable on just that one pill. I also take a statin. I am a Registered Nurse. I have never been a big meat eater or fat eater for that matter. I also don't eat a lot of volume. My problem was likely bread and processed foods. I decided to go all in on carnivore and dumped everything out of my house. I didn't really have much in the house that I could eat and I live in a very rural community in Montana. The closest real shopping is 3 hours away. I went to my little local store and bought hamburger, some flank steaks, a couple of roasts, eggs and butter. I also purchased heavy whipping cream. I wasn't sure if I was going to give up my coffee and I have never had it black but usually with both sugar and cream. So I got the whipping cream for that purpose. Now my questions. I have never liked the fat on meat. Any meat!! I cut the fat off of every meat I eat. I know I need to eat that fat to get enough fat in my diet but I am not there yet. I also cannot eat the meat if there is any blood running when I cut into it. Is eating my meat a little better done going to be a problem? If I cut the fat off is there some way I can get more fat or will my feelings about fat likely change as I go forward? I have been doing this for about 3 weeks with absolutely no cheating. I haven't lost any weight but my blood sugars have been better. I have stopped taking one of the four medications I take to control my blood sugars so I am happy about that. I am worried about getting enough calories and fat and am not sure how to do that. I see people just sitting and eating a stick of butter and not sure I can do that. I have been having my steak and hamburger with a chunk of butter on it and I can do that. Thank you again. I am committed to sticking with it for at least the 30 days but as I am about to the end of that, I am going to go at least another 30 days. I am waiting for the benefits to kick in and hopefully to get off the insulin. ❤❤❤❤❤❤Deborah
It’s not a fast process for weight loss for elders. Although my BP got normal within 2 weeks, after 30 yrs on meds. Try canned sardines. Good protein/fat ratio.
Don’t bother with the prep tray just get a metal pan (thin) with grated to get the air going under the meat. Use it to prep your meat on then when you’re done simply slap that piece of seasoned meat back down on the same metal pan but this time with the grate under the meat of course.
Edit: I love how she actually covered this before I posted this comment! It was a baking tray!
I had to laugh about the apron because a friend of mine gave me a cute one after I complained I was ruining my clothes cooking all the meat I eat. I, too, leave it on as a bib, if you will. My clothing budget is thankful.
Sous vide cooker, freezer to hold the bargains, microwave and a cast iron pan we got 55 years ago as a wedding present. That is all
Love my sous vide!!
@@bonniebrown9217 I just ordered one and I’m so pumped to try it!
@@jenniferware5526 If you didn’t order a Juel, you can still use their app for cooking times and temps. We love it for stew meat. Put it in for 24 hours, do a quick sear when it’s done, and it’s like little chunks of steak. Yum!!
I'll never cook another tri tip any other way .. Sous Vide is the best 👌🏽
I love my vacuum sealer and I use rolls. You can cut them to whatever size you need.
I have a set of four MAC knives that I’ve had for 50-ish years! They’re all still going strong and I keep them razor sharp, but even more than my MAC knives, I love my Global knives and have a Global brand knife sharpener as well. A friend of mine who’s a famous chef who trained at Cordon Bleu in Paris turned me onto Global. But I much prefer - for individual cutting on my plate, when actually eating, to use my French individual Laguiole steak knives, even when eating burgers. I also have the exact same air fryer that Laura has and I absolutely love it. One of the butchers I buy meat from turned me onto it. Total game changer. Fast, easy, very easy to clean and has a small footprint. Don’t have a vac. sealer or dehydration equipment though. I’ve noticed Dr Chaffee has a butcher’s scimitar knife he uses for cutting his steaks from the giant slabs of beef he gets at Costco. Those are way too scary for me but they look like they just go through the meat like it was butter!
I love the Instant Pro.... I cook steak in mine with the Broil setting constantly... Sear on stove and then pop into the air fryer... so tasty and good. So many great recommendations in this vid. Thank you Laura! Hope you are feeling better post surgery!
Brand: Repinsta
Sous Vide Bags is what I use. They come with hand pump but you can buy a handheld electric pump. It saves a lot of space no large bulky machine taking away counter space.
Thank you so much!!!
So much to learn!!!! Day 2 on carnivore
Laura, 1st, you look amazing! I love your videos especially how to eat out. I try to mainly eat low carb (key word try!) and I absolutely love meat but I just cannot wrap my brain around how its possible to give up so many of my favorite foods, even short term. The fact that you’ve done this over 4 years?? WOW! But I’m sure you read this kind of comment daily. I do have many of the same cooking tools based on your recommendations and the Meater is on my Christmas list. I wish you so much success on your upcoming surgery and thank you for taking us in your journey!
Thank you!! 🥰🥰
This video with help you understand things about your favorite foods: ruclips.net/video/j1cqNDDG4aA/видео.html
I eat mostly carnivore and eat some of my favorite sugary foods every so often. I don't think there's anything wrong with it, you don't have to be 100% all the time. Also doing carnivore gets rid of all sugar cravings so it's really easy and I end up just eating a little bit for pleasure reasons but I no longer feel like I "need" the foods, if that makes sense.
Thank you.
Every carnivore needs a Sous Vide,
it will cook a perfect steak at 131, leaving it cooked through and not have the raw meat texture in the middle for those who dont like that, then you just need to add a nice crust buy using either a grill or cast iron pan for a minute or so each side.
AGREE! Best purchase ever! So easy too!
How does that compare to dry aging a steak?
What brand do you prefer? Thanks!
Thank you Laura! Great info.
Great, practical recommendations! Thanks!
I will state this for you I would go to wood or metal for prep and cutting. Right now plastic is something I've been greatly avoiding in all my cooking.
This was a reslly helpful video!
Thanks, Laura you rock!
Loved this video 📹. Exactly the kind of information I was looking for.
Laura, this is the best, just ordered what my Christmas is. Thank you so much
I understand a lot of your choices. I am getting away from as many plastic products as possible. Will replace with metal, glass, wood, and paper wherever possible and depending on what the job is.
I am not that much of a splasher, but I do find that I stink out my clothes with grilling and frying meat! So i definitely wear an old sweater and pyjamas for cooking, then change.
I was actually "timing" my steaks because my thermometer didn't work.They came out all over the place. I started going down your cooking tool list and purchasing items. Got the thermometer and it has changed my steaks immensely. No over cooked ones anymore. Steak knives are my next item.
I look for my knives at thrift stores and yard sales. I have gotten 100-150 dollar knives for 1-3 dollars. They are rare but they are out there. A good knife is a good investment. All cookware should be considered a lifetime investment. It makes it easier when you do buy something. You get what you pay for in knives.
Just ordered my first set of LMNT electrolytes. Daughter has been using Liquid I.V. from Costco but it has 11 gms of carbs (UGH!!) so going to try this one. Thanks for the free pack. :)
Great video thank you !!!
Thank you - super helpful!
This Video is EVERYTHING Mrs. Laura ❤
Thank You 🌻🥓🥩🍖
Amazing video!!! Thank you so much for sharing :)
Just used your code for butcher boards. Saved 71.00. Thanks!
Great video. Thank you.
Great info! Thank you!
Would love to see a video on what your kids eat when your on a carnivore diet. I have 2 boys and I'm not sure if I can get them to just eat meat.
GREAT TIPS!! FYI on the bags for sealing, Costco has a box that's only like $12 and you get 4 rolls of the wider gallon sized bags, 3 rolls of the narrower quart sized bags, 50 quart sized bags and some other stuff. But with the rolls you can make bags of any length and there's TONS of plastic in these! It's so amazing how much I've used them and it's super inexpensive.
Do you know the brand name of these?
Kirkland brand, $23.99
Thanks for the great tips! You warned us about the price of the cutting board "plates", but I still almost fell off my chair when I saw them. 😂We'll be using regular plates.🤣
Thank you so much for this informative video! Like you, I was the queen of casseroles & baked goodies, and have just gotten started living the carnivore life. I don't want my family to starve while I figure all this out, so I really appreciate the content you provided in a concise way here. :)
Bravo Laura! great tips!!
Lots of good info!! Thanks for the heads up on the bags. I laughed when you were looking for your phone while filming with it. I have done that when talking on mine. Just have to laugh at yourself. 😂🤣😂🤣
😂😂 a few other bloopers got cut because I rambled too long. At one point I wacked myself in the face with the cookie sheet. 🤦🏼♀️ I'll have to make a blooper video for Locals.
@@LauraSpath 😂🤣
@@LauraSpath Why just for locals? :( We outliers love you too!!! EDIT: Nevermind... lol figured out what 'locals' is.
Your videos are so helpful
I have been doing Carnivore by myself for 2,5 months and just realized how awesome it would be if I would live with a fellow Carnivore partner that would cook for me. Cooking twice a day for myself, just meat and eggs but still...
I remember visiting Anne Hatherway’s cottage ( Shakespeare’s wife) and they showed the wooden plates they used to eat off then..apparently it’s where the expression a good square meal comes from.
thanks Laura - good video
I love my vacuum sealer I am fasting today but I went to Costco and grabbed 2 Rot. chickens pulled them in half and vacuum sealed all 4 halves 3 went in the freezer and one in the fridge.
If you have a self cleaning oven you can strip a cast iron using that then re-season it. I have a severe soy allergy so this is the way to be able to buy lodge and not worry.
Thanks for sharing this with us! How do you grill with the Bluetooth thermometer? Open grill?
You can. Or turn off one burner and use indirect heat. Honestly though I just use the instant read Kizen one for the gas grill and the Meater for everything else.
I found a great thermopro knock-off at Walmart for $8 a few weeks back and it is terrific. Works really well. Looks exactly like a Thermpro. It is red and the long probe that folds up. It is magnetic and I keep it on my refrigerator door. I also got a great Misen chefs knife last year for a gift and I use it everyday. Before that, I had a cheaper santoku knife, which I still love but it needs to be sharpened.
FoodSavers are great. I would also suggest that ppl buy a good quality machine as my hubby bought me a cheap knock-off many years ago and I stopped using it because it did not seal well. I bought FoodSaver brand bags at Costco but the machine did not work well. If I was going to get another I would get that brand.
I have a 7 quart Gourmia air fryer. I love it. I had a shelf type for years and I really did not like it. The one I have now is a bucket type. My favorite one was a basket type and it was only 3.5 quart. My first one. I love my latest one as it browns well but it does not flip well. I have to go in and hand flip everything when doing a lot of wings. But it browns really well, much better than my 10 quart oven type and my 6 quart PowerXL shelf type.
Are you using your cast iron on the stovetop? If so, is it flat on the bottom as opposed to the ridges you would find on lodge?
It's vlogs like this that give the impression that going carnivore is expensive!!
Hi Laura thank you for the tips, I’ve heard that wooden plates grow lot of bacteria, have heard that before? Thank you
The problem with the Neanderthal boards is every single one--all sizes--are unavailable. It doesn't even allow one to backorder them.
They just finished their pre-order round that will ship in February. They will do another round that will ship in March in a few weeks. Sign up for their emails to be notified when they are available.
wholly guacamole..... loved the heads up on the economically priced push in meat thermometer..... all the other stuff maybe a little pricey for the average family....
aprons have been used in the kitchen for millions of years... and I just wash my hands after handling & prepping food (finger nail brush if needed) well, well to each his/hers own - video on :)
I've watched countless RUclips video on how to season a cast iron skillet, they have all failed. I just recently discovered Blackstone Griddle Seasoning and Conditioner, and my eggs and omelets glide around the pan. Just wipe it on and wipe off the excess, the put it on a high heat and burn it off.
Your the best
My Ninja Foodie pan is the best I have ever brought. I also tried a stoneware ceramic but they take forever to heat up so I don't use it.
Carbon steel pans is a game changer
Black gloves give me the creaps.
good ideas!
Great content, and so useful. Love your willingness to be transparent and open. Now, I gotta cook some meat.
I think I have that same silicone green tongs!!
Do you have any favorite cookbooks??
Your a beautiful person
I am looking for a 3 qt oval slow cooker. Your white one looks like it would be the right size. Can you please tell me what the brand is?
Hello nice video....what can I season these pans with? I do not want to use veggie oil. How safe is it to use lard? I hear it goes rancid but I don't have an issue with leaving out bacon grease.
On your blackstone what type of fat do you use to season after your cooks?
Any update on the Foodsaver? Did you swap it out or anything for something better or still same?
Thanks for this video. Really helpful! Your kitchen is beautiful. I was wondering if you find with this lifestyle that you don’t need much space kitchen cupboards space because you’re not eating non-perishable foods? And if so, do you use kitchen cupboard space for non-kitchen items?😂
Haha yes absolutely!! I have filled them with other stuff though. And we have bought a bunch of unnecessary things like different meats slicers, dehydrators, and I go pretty nuts on seasonings and salts. But we use it for lunch box storage and I even have one cabinet for all the kids homeschool science stuff that we use in the kitchen.
Finally! THIS is the topic no one talks about but so obvious!
Any sustainable/non-plastic swaps for the prep trays, gloves and vacuum seal bags?
Cookie sheet and cooling rack makes the best bacon
great tips
Random question, where did you get your cute top you're wearing. The color looks good on you.
Thank you for this. I am in the same boat. Lol