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Thread: Ask the chef?

  1. #1
    Experienced Member bryntevans01's Avatar
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    Cool Ask the chef?

    Right,

    A personal challenge for myself more than anything, I have been a chef for over 15 years in some of the UK's best kitchens, so I know a fair bit about food, I have some wonderful and crazy ideas inside my weird chefs head. So, if you getting bored with chicken, broccoli and sweet potato and the usual crap that everyone tells you to eat, please get in touch and I will put you in the right direction.

    For example - If you are currently on a cyclogenic diet and need some healthy fat dessert; avocado blended with cocoa powder and some stevia! believe me, the cocoa powder overpowers the avocados and you end with a really rich chocolate mousse.

    Please fire some questions over and I will do my bes. Its good practice for me as I want to move into the healthy sector with food.

    Cheers JEFIT's

  2. #2
    Senior Member gregger's Avatar
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    Cheers mate, I'll def be following this!

  3. #3
    Experienced Member bryntevans01's Avatar
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    OILS.........

    What oils do you currently use?

    Do you know that all oils have exactly the same caloric count? the only difference is the percentage of saturated fat! Rapeseed oil has the lowest sat fat count of them all! #randomfact

  4. #4
    Senior Member gregger's Avatar
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    Cooking = olive oil
    For shakes and such, flax seed oil and macadamia nut oil...
    Lots of avocado in my diet as well

  5. #5
    I Am JEFIT Legend Deviation's Avatar
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    Coconut oil and olive oil here. Never tried rapeseed oil, but it seems to becoming popular lately.
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    Experienced Member bryntevans01's Avatar
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    Quote Originally Posted by Deviation View Post
    Coconut oil and olive oil here. Never tried rapeseed oil, but it seems to becoming popular lately.
    Its very popular here in the UK and quite similar to the olive oils although its not as fruity, its a lot cheaper too. The rapeseed oil has a much higher flash point than most, which basically means it can with stand a much higher temperature before the properties break down. For example, if you cook with olive oil that's fine, but if you fry something in extra virgin olive oil, you would get very little goodness out of it because it cant stand the high temperature which is why its used mainly for dressings.

  7. #7
    Experienced Member bryntevans01's Avatar
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    Have a quick read of this, its really interesting on how the rapeseed oil can reduce cholesterol among other things
    [url]http://www.dailymail.co.uk/health/article-1211843/High-cholesterol-Try-splash-rapeseed-oil-salad.html[/url]

  8. #8
    I Am JEFIT Legend Deviation's Avatar
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    Quote Originally Posted by bryntevans01 View Post
    Its very popular here in the UK and quite similar to the olive oils although its not as fruity, its a lot cheaper too. The rapeseed oil has a much higher flash point than most, which basically means it can with stand a much higher temperature before the properties break down. For example, if you cook with olive oil that's fine, but if you fry something in extra virgin olive oil, you would get very little goodness out of it because it cant stand the high temperature which is why its used mainly for dressings.
    Yeah I've experienced extra virgin olive oil's low flash point. Doesn't end well! I use regular olive for any cooking I do (aside from dressings/dips) since it tends to hold up better.
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  9. #9
    Experienced Member kelzanderson's Avatar
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    How many days would you prep food in advance and what would you prep? Always one of those things I think about doing but then never really know what is gonna last a few days prepped in the fridge.

  10. #10
    Experienced Member bryntevans01's Avatar
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    The longest I would prep for is 4-5 days. Generic supermarket foods I would keep it to 3 days max. If you prep for 3 days and you still have fresh meat or fish in the fridge, Rub it with oil, it'll preserve it for another 2 days or so. Also anything on the bone (salmon, chicken etc) will last longer naturally. Veggies should get 7 days out of them, they will start to deteriate after 4 but they will still be ok but make sure your not over cooking them, overcooked green veg has very little if any minerals or vitamins or carb or fibre in them.

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