Food

[boatme99]

Low carbing it right now but this still works. Cochon cordon blue crusted with almond flour.




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Is there much carb difference between almond flour and panko crumbs?
Nuts are usually pretty high in phosphorous and potassium, so I'm not supposed to eat them. I might be able to get away with a bit of nut flour. I'll have to check.

[boatme99]

Ok, I checked it out at www.eatthismuch.com

Panko % of calories:
8%. Fat
11%. Protein
81% Carbs

1/2 Cup values:

1g fat
45 mg sodium
22g carbs
3g protein


Almond flour
74% fat
15% protein
11% carbs

1/2 Cup values

30g fat
0 sodium
10g carbs
14 g protein


It looks like the most important trade off is carb/fat.
If you're concerned about weight, I can see the almond flour. If you're concerned about cardiac, I'd stick with panko. Although in the small amounts used for breading meat, I don't think it would make much difference.

[Col Angus]

Ok, I checked it out at www.eatthismuch.com

Panko % of calories:
8%. Fat
11%. Protein
81% Carbs

1/2 Cup values:

1g fat
45 mg sodium
22g carbs
3g protein


Almond flour
74% fat
15% protein
11% carbs

1/2 Cup values

30g fat
0 sodium
10g carbs
14 g protein


It looks like the most important trade off is carb/fat.
If you're concerned about weight, I can see the almond flour. If you're concerned about cardiac, I'd stick with panko. Although in the small amounts used for breading meat, I don't think it would make much difference.

For me it’s more about weight loss. Less carbs plus more protein make almond flour a good alternative for me.


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[boatme99]

I've never had almond flour, does it have a nutty flavor?
I love almonds

[Col Angus]

Only slightly nutty. The nice thing about it is it’s grittiness which makes it ideal for breading. Thickened sauces can have a bit more texture as well. Can be tricky at times.


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[OhDark30]

Just made a batch of houmous/ hummus
So easy! And delish
Did some back in college that was vile (bitter): I think now that that was down to tahini that had been sitting overlong on a shop shelf
https://www.jamieoliver.com/recipes/...imple-houmous/
I do it properly, soaking my chickpeas/ garbanzos overnight

[boatme99]

I love huomous, alas, it's another on my can not eat list.
It used to be break snack almost every day when I was working.
Red pepper or lemon were my favorites.

[OhDark30]

That must be frustrating for you!
I’ve enjoyed lemon and red pepper flavours too, but the bog standard recipe is my fave

[geoffbot]

I love hummus. The wife makes it sometimes and it's tasty, but she never adds as much oil as I suspect the supermarkets do, so it's always a bit grainy

[geoffbot]

Plaice. Delicious, if a bit bony.