Zero-Carb Carnivore Gravy Technique (No Gums, No Thickeners, No Weird Ingredients)!
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- Опубликовано: 8 сен 2024
- Wish you could have gravy on a keto or carnivore diet to enhance your meaty meals? Hate the slimy texture things like xanthan gum give you? Want to stay away from weird things like gums or other keto thickeners? THIS is the gravy technique you’ve been looking for!
You can make white gravy, turkey gravy, beef gravy, ANY gravy with this technique!
Make the white gravy version and put it on my zero-carb carnivore chicken fried steak! Video is right here:
• Zero Carb Chicken Frie...
And you don’t wan to forget my carnivore mashed potatoes here:
CARNIVORE Mashed Potatoes, KETO Mashed Potatoes - These Faux-tatoes Are Beyond GOOD!
• CARNIVORE Mashed Potat...
Chris Cooking Nashville Merch is here if you want to support the channel and help me buy ingredients for my next recipe! Thank you all for being a part of this journey with me! 😁
chriscookingna...
You can also make a really good, fast gravy after you cook your meat. Just add heavy cream to the fond in your pan, deglaze the pan with it, wisk while cooking. Cook until it thickens as the liquid evaporates.
Yes that’s a classic French technique. I use that for steaks pretty often. 😊
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Very impressive... a country boy with French chef techniques..... you don't find that every day, im new to your channel, have you done an episode of your journey and what brought you to this diet?
Haha that’s true. 😊
Yes if you go to my channel I have a whole playlist of weekly health vlogs and talk about my journey here and why I’m doing this. You can see a massive transformation from my first vlog to my last I just uploaded. 😊
White Gravy Ingredients
4 ounces Cream Cheese
3/4 cup Heavy Cream
2 Egg Yolks
Salt to taste
Black Pepper (optional)
No Dairy Gravy Ingredients
3/4 cup Broth of choice
2 Tbsp Butter or Animal Fat (Bacon drippings, etc)
3 Egg Yolks
Salt to taste
Seasonings (optional)
Thank you for posting this for folks! 😊
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Thank you!
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🤯 you have my day, I can have gravy on carnivore? I'm new to carnivore and have your website on "speed dial" 😂.
And let me just say I can definitely see the weight loss and overall happiness you have from new videos to old 😮.
Ps I love that you cook southern style. I'm having a blast watching some of the oldie but goodies.
Made your beurre monte last night and poured over pork chops....it was the bomb diggity 💣.
God has blessed both of us, you for your awesome cooking and me for finding you 🥰
Aww thank you so much!!! I’m so glad you’re here and I’m so happy to hear you enjoy everything. Always here to help if you need anything. 😊
God i wish i had found this channel 5 years ago when i went keto. Every recipe i had included “cheats” like gums and sweetener options (so you wouldn’t feel deprived) and of course i fell off and went back to my old ways and regained all 60 pounds i had dropped. Ugh. I gotta restart and do it proper clean. I am fascinated by the carnivore approach and its benefits for craving reduction. Thanks for the video!
You’re so welcome! I totally get what you mean. Granted I wish I had known what keto and carnivore was 5 years ago. Haha. But we’re here now and able to do things right. Thanks for watching and I’m glad you’re here. You’ve got this! 😊
Hey, Chris! The only thing I use when I make white gravy is heavy cream and a splash of homemade chicken broth. The cream will thicken up as it cooks - nothing else needed. I add salt, pepper, garlic powder, and onion powder to my gravy. Love your t-shirt!
Hello. Yes I’ve done the same. It works quite well (and would be how a French chef would do a pan sauce) but unfortunately it takes away the option to use anything other than dairy. That’s why I developed the egg yolk technique because without it you’re limited to white sauce only (and a very dairy-heavy white sauce at that). Thanks so much for watching.
I’ve lost over 100 lbs dude. And how is pointing out that in your eyes I’m not skinny enough to meet the “physical appearance of a keto or carnivore person”, whatever that even means, NOT a criticism? Go watch this vlog and see if you can actually understand why I’m doing this and why your commentary is coming from a place of ignorance.
ruclips.net/video/RXBeTT9mZ6s/видео.html
@@doug3805No criticism here, but let me just criticize you in the same sentence....
Haha exactly. It’s the same as when someone says “no offense but…” and then inevitably say some stupidly offensive crap they wanted to have an excuse to say. 😂
I also think it’s funny how people look at me and judge what I am in comparison to their own expectation rather than look into my channel to realize where I AM versus where I STARTED! Like if you’re not ALREADY skinny you have no value, even if your success is happening daily in front of everyone’s eyes. Lol
Doug3805? Any further commentary? You’ve ignored my comment for 3 days. Ready to pull your foot out of your mouth to defend your judgment yet? 😂
@@ChrisCookingNashville I am sorry sir. I shouldn’t have said that. I do like your videos.
Today I made tuna casserole using your “gravy”. It is delicious. I was surprised that it wasn’t cheesy flavored. It will be a versatile addition to my meals. This technique is so much easier than tempering egg yolks. I learned very quickly that gum additives are problematic for gut health.
I’m so glad you enjoy it! Yes the additives make me concerned and this is definitely less fussy for me than the typical way I see folks deal with egg yolks. Less refined perhaps but effective and simple. Thanks for being here! 😊
Probably it will work for a white lasagna too, or you can even add a little tomato sauce to the ground beef and you don't go overboard on the carbs
Absolutely. For a ketovore or keto approach that would be great.
Beef tallow works too in it.
Good idea
Wow, real gravy done with real stuff and not fillers; I'm in.🥰
Haha yes. I wanted one with no xanthan gum or other plant stuff that some recipes compromise on. I love this one now. 😊
Thank you to the Keto Twins for introducing your channel to me❤your recipes are amazing! I just found you last night but have already toasted gelatin for your mashed potatoes. Keep up your great work, I’ve been ketovore for 4 years, 60lbs less and healthier than ever. Your recipes will help me stay clean.
That is so great!!! Congrats! I’m so glad they sent you and that you’re here. 😊😊😊
Amazing recipe! As soon as I watched your gravy video, I knew I wanted to try it for sausage gravy (ie biscuits and gravy) and it was amazing! I followed your video tutorial carefully as I was making the gravy and we were blown away with how good it was!
To make the sausage gravy, I browned ground sausage separately and then I folded it into your gravy, it was insane! Thank you so much! Keep up the great work!
Sounds great! Thank you so much for watching and supporting! 😊😊😊
Some people that are sensitive to black pepper can do white pepper. Thanks for a gravy recipe.
Yes! Great idea! I know Anita at ketogenic woman does that regularly. 😊😊😊
This is pure genius! I was getting tired of adding starches or gums to thicken gravy, and konjac root just made gravy grainy and funky. Egg yolks... how simple! And how perfect! I used this technique for beef gravy last night. Worked like a charm!
Sounds great! I’m so glad. 😊😊😊
I learned to do this with egg whites only... so if you want your gravy whiter separate the eggs.. I don't remember where I heard to try thickening with eggs but my sausage gravy was fabulous..
Yes egg whites work well too, but I have to cook them at a higher temperature as whites set at a higher temp than the yolks, which increases the chance of scrambling and makes it more temperamental. Because of that I prefer the yolks but you can easily do whites or whole eggs either one. Thanks for watching! 👍🏼😊
I am beyond Thrilled to have found your channel! I detest the gums. The texture is always slimy to me. So thank you!
I’m so glad you’re here! Yes I’m not a fan either. Thank you so much! 😊😊😊
I just made this...delicious! I'm keto so I added some poultry seasoning and 8 oz of cooked turkey to eat it as creamed turkey over an egg white chaffle. Tasty way to use the left over egg whites!😊
That sounds great! 😊😊😊
I love that you gave suggestions for those of us that don't do will with dairy, I don't really care if it is white or darker as long as it tastes like gravy.
Absolutely. I love dairy but sometimes I have to cut it out for a while. The gravy tastes great as long as your broth you begin with tastes great.
Looks like a great arm exercise gravy. Going to make this tonight with added garlic to put on my roast beef. Thanks
Haha yes it is. More wrist than arm for me, but it does take some effort. But it’s so worth it. That sounds great! Let me know how it turns out! You’re welcome. Thanks for being here. 😊
In Poland the part I used to live in, we have something that is very similar to this gravy. It is sweet/sour sauce with raisins added and eaten with rice and boiled chicken, especially on weddings! :) The broth from the boiled chicken is used as base then thickened with egg yolks and cream. I could easily omit the sweetener, and raisins of course, however addition of little ACV makes it tasting good too. Plus the carnivore rice you showed in your other video could go really well with this. I must try. Thanks for the recipe Chris.
That sounds amazing!!! I’ll have to try that too!!! 😁😁😁
I’m not Polish, however I’m from Chicago and lived in an all Polish neighborhood, there Restaurants that offer end Buffet’s where the food was awesome, and the desserts were absolutely to die for!!
Sounds awesome 😊
This gravy….it’s the BOMB!!! Wow I love your recipes!
Thank you so much! I’m so glad you enjoy them. 😊😊😊
That’s a lucky freaking girl right there!! All I needed in the beginning was someone to cook FOR me! I got started two years later because I didn’t have the confidence. Thank you for sharing.
My pleasure 😊😊😊
Chris, just discovered you through the KetoTwins video making your mashed potatoes. It's still June, but I can't wait for Thanksgiving!
Haha thank you so much! So glad you’re here! Yes they will be on our table for sure. 😊
Yes! I also copied this for my "Keto Thanksgiving" recipe binder along with the mashed potatoes. And I'm bringing the potato salad to our 4th of July picnic. Love that I now have healthy food at special events without feeling left out!
Yes!!! It’s amazing to have stuff like this for special events. 😊😊😊
I need to try this!
Hi Neisha! This will go great on your chicken fried steak! Love your recipes and vlogs and all you and Dr. Berry do! So glad you’re here. 😊
If you think that sounds good, check out his spreadable butter mayo. 👍
That’s a good one. 😁
You can also just reduce heavy cream on the frying pan with whatever flavour you want, like bearnaise essence, duck roast fat, spices... Super easy 😉
Yes that’s an easy French cream sauce technique I enjoy as well, especially using for steaks. Unfortunately that technique doesn’t offer the same dairy free options of this one which is truthfully what I use this for more often than not anymore. 😊
I’m going to make your gravy and add a little nutritional yeast, can’t wait to have it with dinner tonight 🌸
I bet that will be a good flavor addition! I’d think after the gravy is thickened as a seasoning would be the best time to add it but admittedly I’m no expert with nutritional yeast. Let me know how it goes! Thanks for being here!
Maybe using the double boiler technique will make it easier to get the gentle, even heat you need. That's what I use to cook custard
It’s possible. But I generally find I don’t struggle with this method at all. I’ll have to try it though. 👍🏼
I was thinking the exact same thing. 🌸
This is definitely a good area for experimentation. I could see it being especially helpful to use a double boiler for the dairy free version as it has a tendency to split easier than the cream version does. Might have to try it.
Wow! Love this method!! I had made oven drumsticks, elevated on a rack. After the chicken had completed cooking, I added a cup of filtered water to the pan and put back in the oven to loosen the crispy bits. I then filtered out the bits and added enough whole cream to the ‘broth’ to equal 2 cups. I used your method with half a stick of butter and three eggs to make the gravy. I added about half a cup of cream to the reserved chicken bits and blended in my Magic Bullet. I poured that mixture into the gravy and it’s wonderful. Thank you so much! I’ve always loved the art of cooking and started Keto about a month ago. I was concerned about cooking becoming boring. You’re giving all of us a total boost of morale as we venture into this new way of preparing meals. God bless you and your sweet bride, Ash. Your love language is just as inspiring as your recipes. ❤️
That sounds so great! I’m so glad you enjoyed it. God bless you too. Thank you for your support. ❤️😊😊😊
I so appreciate your videos teaching me these great recipes! I’ve gone from vegetarian to carnivore, such a huge change!!!! I very much appreciate your teaching! Thank you!
You are so welcome! I’m so glad you’re here and appreciate the support. Congrats on your success so far! 😊😊😊
Awesome! I was starting to get sick of plain steak. I will try this!
Hope you enjoy 😊
I make a breakfast sausage gravy: breakfast sausage, cream cheese, and heavy cream, salt and pepper to taste. I don’t use thickener either
I love your recipe when you want a dinner gravy. Thanks for sharing recipe and mostly the technique.
Sounds great! 😊😊😊
Made this with your mashed potatoes!!! You hit it out of the park with this one ❤❤
Thank you so much! That sounds like an amazing combo!!! 😁
Just made the mashed potatoes ( came out great). Wondering if I can make ahead of time for Thanksgiving and add poultry seasoning for holiday flavor😂. Can I freeze it and the potatoes? Thanks!
If you make them ahead just leave put the egg white powder. Heat over medium to low heat, use hot cream and/or butter, and then add to a blender to get smooth again. Use egg white powder as necessary to get the texture right in the blender before serving. I haven’t tried freezing them but I’m sure this method would probably work that way too.
Now I need some carnivore biscuits to go with this gravy!! Looks delicious!!!
Thank you! Yes I’m working on a recipe. 😁
I made your chicken fried steak and white gravy yesterday. Best carnivore meal I've had the whole year! Thank you! #Arkansas
I’m so glad! Thank you so much. 😊
Yeah, my country momma claimed that the lumps in her pan gravy were little dumplings~ I guess that they almost were! Cannot wait to feed this to my husband. TFS
Haha fair enough. I hope he enjoys it. 😊
Hi Chris Keto Twins did your mashed potatoes , so loving your site, so glad they reviewed you.
Thank you so much! Yes they’re so kind to do so. 😊😊😊
Thanks so much for this! I can see sausage gravy over scrambled eggs in my future!
You’re welcome!!! Yes that would be fantastic! 😁
Oh I'm so glad this came up on my suggested videos. I was just telling my husband that I miss gravy SO much! This looks totally worth the time and effort. Thank you!
I’m so glad! I think you’ll enjoy it a lot. 😊
Wow that looks amazing. You have such a unique twist for making these recipes, banger of a chef.
Thanks so much 😊
Thank you. On my 30 days BBB&E can’t wait to try this gravy!
Wow! Congrats. I’m sure you’ll enjoy this. 😊
We used to love casseroles like cordon bleu with chicken, ham and Swiss cheese that I would make a seasoned bechamel for (garlic and onion powder with parsley and thyme) and serve over rice. I used the stock recipe and added some Swiss cheese at the end. This was really good and you would never know it's carnivore - I ate it in a bowl, my husband ate over rice.
It's giving me lots of ideas for more casseroles as we go into fall/winter. Maybe even use the cream version for carnivore lasagna with layers of carnivore crepes, meat and cheese.
Sounds fantastic! Great ideas. 😊
Your transformation is phenomenal! I’m here on 3/16/24 and I have seen a good number of your videos and looking at your most recent compared to this is absolutely astounding! I’m down 13lbs in little over a month and the people at work keep telling me you need vegetables you need this you need that but every one of them have been on various diets consistently since I started there 2 years ago and not one of them is any healthier or has lost any weight but they want to tell me how unhealthy this diet is … ok Karen 😂😂
Thank you so much! It’s amazing what the diet can do. Yes there will be naysayers but when we feel great, we have great results, and we see others (especially some medical professionals) who have the same types of results and share such great info about why this is a good thing, it makes it much easier to keep moving forward despite their pessimistic commentary. So glad you’re here and having such great success! 😊😊😊
Yes. Im glad I watched the Keto Twins and came over here!
I’m glad you did too!!! Welcome! 😊
Chris you are an answer to prayer I'm so happy I found you and your recipes
I'm so glad! Thank you so much. 😊❤️
I can get the same results with heavy cream, salt and pepper. Adding an egg yolk will give an additional richness but only if added at the end when it will not curdle. Heavy cream will reduce and thicken beautify on a medium heat without sticking to your pan as long as you do not add anything to it until the end. I make baked chicken breaded with pork panko and then douse it with my alfredo sauce made with heavy cream, freshly grated partigiano cheese, asiago cheeses, pepper and salt (roasted garlic is optional). This is both are keto and carnivore friendly .
You can do that for sure. That’s a technique French chefs use to make a quick pan sauce. But you can’t do that version dairy free, which this egg version can. That means brown gravy, chicken gravy, pan dripping gravy, and other sauces that aren’t traditionally heavy in dairy can be made with this gravy technique. I think it also has an actual thickened gravy texture and flavor far more than cream on its own (which for me is a pan sauce I use with steak but doesn’t give the thickened gravy vibe as easily in my opinion). 👍🏼
lol I did it backwards with the eggs and did egg whites but it actually turned out delicious and looked and tasted just like white gravy. Mistakes sometimes work out lol
Haha sounds awesome! Glad it worked out. 😊
When my son was small (too many years ago 😜) I used to make homemade pudding. Trying to do the Keto/carnivore, I was missing gravy. Didn't like the recipes I found that used weird ingredients. I was wondering if egg yolks would work well. Apparently they do! 😋
Yes they work fantastic! I also have a method of making pudding that is far easier than this gravy technique. I’ll be glad to share that too in the near future. 😊
Another recipe of yours I am looking forward to trying!! Also, your wife's zucchini looked so yummy (I am Keto)!!!
Thank you so much! Yes she loves that. I’ll have to add some more keto recipes soon too. 😊😊😊
Absolutely delicious, just whipped this up for some pork rind chicken fried steak that is airfried in the oven. Takes a few minutes but so worth it. Keeping this recipe for sure!
Sounds great! 😊 Just wait until you see my video dropping tomorrow. 😉
Great stuff. When I want soft scrambled eggs I use this same technique. Lol, you just mentioned Gordon. That’s were I learned the technique years ago too. Love your channel.
Thank you so much!!! Yes he’s quite the impressive chef. 😊
Thank you! Can’t wait to try this. Have you tried using a Bain Marie?
Thanks for being here! You know I’ve used one for custards and various things in the past but with this recipe I haven’t tried, mostly because I find it a bit fussy to do so and don’t see it as necessary as this achieved the same thing. That being said I’m sure it would work quite well that way too, especially for the dairy free version which is more likely to split. If you try it that way let me know how it goes! 😊
Anything that involves more than just sticking it on the heat is always intimidating for me lol
But I wanted to give this a try.
VERY easy to make and came together a lot quicker than I thought it would. I thought the consistency without the yolks was already not bad, but after adding the yolks and whisking and all that more, it thickened up SO much. Like a really thick sausage gravy.
Also, my husband and I found the flavor very neutral. I was expecting it to be a lot cheesier because of the cream cheese, but it's not. I honestly thought it was a little bland, so next time will just add more seasoning to it and taste test a bit more before serving (we were hungry! lol).
I really want to try this as a sausage gravy. No idea what I would eat that on, but gosh darnit, I'd think of something... or just eat it by itself lol.
I’m so glad you enjoyed it!!! Yes this can become so many more things. 😁😁😁
Gosh, you say
Gosh, you say “cool” just like my brother used to. Music to my ears. Thanks for the recipes!
Haha thanks so much for watching. Glad to be here doing this. Thank you for the support. 😊
You are a GENIUS!!! I tried this today, and WOW! I am blown away! This gravy is so thick and flavorful! So worth all of that TLC! Thank you so much for sharing, i guess ill be investing in beef gelatin and egg powder soon to try your mashed potatoes, bc you just made a believer out of me!!! Im so grateful 🎉
I’m so glad you enjoyed it. I love this recipe for so many things. 😊
Yes, I will be incorporating this technique into my weekly routine. Can't wait to learn more from your journey!
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This is a fantastic idea! I don't know why it never occurred to me to do this.
Haha, the only reason it did for me was a few years ago I was making a custard sauce for a dessert before I was keto and it occurred to me to add mustard and salt instead of sugar and vanilla and use it as a sauce for pork chops the next day. Over time this is what came out of that.
For a meat gravy how about tempering beaten egg yolks with some of the hot liquid, then whisking it into the pot, just like avgolemono
That would work well too. 👍🏼
Looks good Chris thank you
Thank you 😊
It seems clear to me you are no amateur cook. Where did you get your skills and knowledge about food and cooking processes?
You’re very kind. Years of practice and experimentation and watching way too much food network and cooking channel as well as cooking videos online. 😊
I love gravy and biscuit so I'm trying your recipe !
Hope you enjoy 😊
That looks so good. I could eat that right now. 👍
Super good 😁
Yup, going be making!
I hope you enjoy 😊😊
Thanks for the recipe, gonna try this out. Was looking for a good keto carnivore gravy.
Hope you like it! 😊😊😊
I just made this w/ a bit of beef fond after cooking! So easy & yummy!
I’m so glad! Sounds great. 😊😊😊
I usually use white pepper in white gravies instead of black.
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Thanks for the gravy! I am going to give it a shot. Just found your channel and will be back looking for inspiration.
Thank you! Hope you enjoy. 😊
This will be wonderful for creamed eggs! Thank you!
Thank you so much for watching! 😊
This reminds me bechamel sauce. I’ll try to make it today. And will add a bit of muscat spice.
Yes it has a similar taste. Gravy and bechamel are pretty much the same thing just spiced and used differently. Hope you enjoy. 😊
@@ChrisCookingNashville thank you!
My pleasure 😊
Another great recipe! Thanks!
Thank you so much! 😊
Nice job on your videos and cooking!
Thank you so much!!! 😊😊😊
Love the tee shirt!!!
Thanks 😊
Thank you!! I have been saying all this time there must be a way to do these things without xanthan gum. 🎉
I agree. 😁👍🏼
Cook a small roast in a crockpot or pressure cooker until it falls apart; place in blender with the broth from the cooking process. Blend. Viola gravy.
That’s not gravy. Not even close actually.
Dang!! Best channel ever!!! That's a workout too..added bonus 😂
Haha thank you! Yes it’s a workout but I love doing it. 😊😊😊
I am so excited to make this! I want to make a sausage gravy version to put over some poached eggs on Indigo Nili’s toasted egg white bread for a southern eggs Benedict! Or to use over your chicken fried steak! Do you think the gravy thickness will hold up if you add browned sausage bits at the end?
That sounds fantastic! Yes the sausage bits will not cause an issue at all. In fact, you could probably cook the sausage first, drain the excess fat, then add the cream cheese and cream and so on and the sausage bits would act as an extension of the whisk making it easier. That would emulsify the little bit of sausage fat still on the meat with the eggs and make the sausage flavor deeper I’d imagine.
I’m fantasizing about carnivore biscuits and sausage gravy, now. Do you have a carnivore biscuit recipe? Would the topping from the cheeseburger casserole work in a silicon bun mold? Or would you modify that recipe for stand alone biscuits?
Not yet but I’m working on it. 😁
Working on a mod. This topping makes a good “bread” but not really a biscuit in my opinion. Still working on that one. Haha
I'm new to watching your channel. Your recipes sound wonderful! Could you add a written recipe in the description? It would be much appreciated! Thanks
Thank you for stopping in. Yes my newer videos all have recipes in the description and my new website has recipe cards. 👍🏼
Good job, it looks good.
Thanks so much for watching! 😊
It looks fantastic. I know I could never do the whisking, may try using a bamix but my wrists can’t whisk.
Totally understand
I use white pepper bc the black is hard to digest. It has high oxalates, whereas white pepper is low oxolate
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dude this awesome I love it thank you so much for this recipe
You’re so welcome! Hope you enjoy. 😊
Looks yummy. Thanks!
Thank you so much for watching! 😊
I know what you mean by xanthin gum. I had bought some for a recipe, and had a lot leftover, so I’ve used it to make gravy. It works to thicken, but it sometimes has a … how do you say… snotty texture. Yucky.
This is a great recipe.
Haha yes absolutely! That’s a great explanation of it. 😁
Another good one Chris! No critique, this is just fantastic. I wanted to share something from my keto custard making days. We used to beat our egg yolks in a separate bowl and then while whisking slowing mix into our hot liquid until about half the liquid is added, at which time we would pour that solution into the pan and continue. What part of Nashville are you guys in?
Yes that’s a typical tempering technique I use for custard. Not necessary here and it saves me an extra bowl.
We live in the east side. 👍🏼
I assumed east Nashville with the music vibe. @@ChrisCookingNashville
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I just subscribed & shared your video.😋😋
Thank you so much! That always helps immensely. I’m glad you’re here. 😊
Love it!! Thank you!
Thanks so much! This is a favorite in our house! 😊
I did not have time to listen to this as my husband is asking for gravy at the last minute. I used the cook cream down, and egg pudding technique. It worked well and tasted great until, the steaks took longer and it almost split when it got too cool. Tasted good and smooth, looked split. This is a far better technique, but mine worked when I did not have cream cheese.
Sounds great! Adapting on the fly is a big part of cooking. 😊
If you have a Vitamix with heat, could you make that work? Or sous vide, or instant pot?
I’m sure there are other ways to do this but I haven’t experimented with these.
I wonder if you can't use a blender on a low speed instead of whisking for so long? Has anyone tried that?
If you're referring to a stick blender I would think you could. The only issue is you're going to whip a lot more air into it that way. As for a blender you would pour the mix into it won't work because you need the heat to cook the egg to form the savory custard, plus the standup blender would also whip a lot of air in. There might be some experimenting to be done with the stick/immersion blender method though.
that's an old French technique for making creamed eggs, not scrambled eggs, as GR called them. You can look up other vids for making Fr creamed eggs.
You beat eggs and can add cream or not. The stirring, on and off heat, and low heat cook the eggs in a creamy way so they don't get rubbery.
Yes I think I’ve heard of that. French cooking technique opens up so many possibilities in the carnivore kitchen. 😊
@@ChrisCookingNashville Oh yeah. I've seen that GR video, too. But I did some digging and found he misnamed it. That's all. We usually make French Creamed Eggs now, not scrambled. I love em.
Gonna check out your gravy vid soon - and chicken fried steak. I've made fried food that's keto. I used whey isolate powder to replace the flour dip - that helps batter bind to the food. Then a dip into egg/milk or egg/cream. Then a dip into almond flour - then into hot lard. Or tallow.
Almond flour has oxylates, may be bad. Gonna try pork rind dust - and gonna see what you suggest. Thanks.
I would go look at IndigoNili’s channel for carnivore breading. It’s the best I’ve ever found. I adjust mine a bit with Parmesan and spices and such but basically use her recipe for the base.
@@ChrisCookingNashville cool, thx. I been watching her carn. bread stuff and need to see more there. She's good, yes.
Yeah she’s good. That’s where I start from with my breading. Working on my own addition to the world of fried foods currently.
Hey Chris, I have a cheesy chicken dish that calls for Campbell's condensed cream of chicken and cream of mushroom soup. I was thinking I could maybe use this instead. Would adding some grated cheddar cheese at then end would work?
Absolutely!!! Great idea! 😊😊😊
Maybe it would make Mac and cheese with white sauce and carnivore noodles.
Haha you’re about 3-5 videos ahead of me. I just got the carnivore noodles right last night and made fettuccini Alfredo. Once that recipe is in the world Mac and cheese will definitely be coming. 😊
@@ChrisCookingNashville so cool I will be watching!
Thank you 😊
I wonder if this might be a little easier if you used a large round stainless steel bowl, over a low heated double boiler?
Would powdered egg yolks work just as well? Or powdered heavy cream?
Disabled shut in, forced to order food online and distance restricts shipment of fresh foods.
Idk if it’s easier but that would work as well.
I think powdered yolk would work but I’ve never tried. I’d suggest blending that in to a cold liquid and then heat it up. If you add it to warm or hot liquid it will likely immediately clump.
Double boiler might be safer & easier re: gravy process...
That works too
Thank you!! ❤
Any time! 😊
Have you tried to make a carnivore bread loaf recipe for sandwiches or a French toast
I haven’t yet, but I’m definitely thinking about how to get that to work right. 😊
@@ChrisCookingNashville have you thought of making your burger bun recipe and baking it in a loaf pan to see if that would work, I've made most of your recipes and my family can't tell the difference.
I’m so glad to hear that! I haven considered it. The difficulty is finding the balance of time, temperature, and chemical reaction so it’s cooked through, not overly brown, and not too dense as the proteins set under heat. I’m not sure in a loaf pan of that would result in as good of a result as my burger buns do being much smaller.
Great info!!
Glad it was helpful! Thanks for being here!
How am I only finding you now
I’m not sure but I’m glad you did. 😊😊😊❤️
For some reason, xantham gum gives me the most horrific heartburn.
I know many people who don’t care for it
All the whisking is just like making hollandaise sauce and Bernaise sauce
Correct 😊
Do you think I can make it fully in the Vitamix. I’ve seen, and made custard in my Vitamix. I will try tomorrow, and let you know. Thank you
It’s possible but I haven’t tried. Let me know how it goes.
Did you make it in your Vitamix? How did it go?
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Haven’t got the patience for this, I’ll try and find another recipe.
No substitute for the right technique that I can find. If you find something this good that works faster let us know. 👍🏼
LOL. I've been making my sauces just like that for YEARS. 🤣🤣🤣😉
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@@ChrisCookingNashville but I also milk the cow for the cream 😉
@@ChrisCookingNashville thank you for your channel. It really helps me think of things for my husbands dinners.
Haha that makes a difference. 😊
You’re so welcome! I’m glad it’s helpful. 😊
The heavy cream I notice you often use has carrageenan in it which is an inflammatory, just a mention as it’s also been associated with diabetes.
I just get the cleanest stuff I can find, but there’s nowhere to get cream without it. That’s a “major in the minors” issue for me.
What about beef gelatin to thicken it up
Beef gelatin only thickens up with either a very large amount or at a cooler temperature. Once you warm it up it liquefies.