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Whole 30: Day 9

15 May

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Today I stand at the verge of hitting double digits in my 30 day challenge! Tomorrow will be 1/3 down, and I’m pretty excited about it. I was off today which was nice. I started the day doing some home visits for a hospice that I work for. It’s not often we get out in patient’s homes these days, so the visits have become quite enjoyable for me even though it is my day off! This morning I made a two egg omelette for breakfast with my super fresh farm eggs. Yum! My wife and I had the rare chance to grab some lunch today sans kids and we headed to a local burger joint and ate amazing burgers minus the buns of course. Some sweet potato on the side and we were stuffed!

Dinner tonight actually started two days ago when I defrosted a beef chuck shoulder roast from Butterfield Farms and vacuum packed it after lightly seasoning it.

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I prepared my Sous Vide Supreme and warmed the water to 130 F. Using my newly purchased metal rack I put the roast in, and let the magic happen for 48 hours…till tonight. I got the roast out and this is what I found!

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In the mean time I chopped up a red pepper, yellow onion, and a head of cauliflower and cranked up the convection oven to 385F. I tossed them with olive oil, salt, and pepper and cooked them for around 40 minutes shaking them around every 10 minutes or so.

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I removed the roast from the bag and dried it thoroughly. Using my Iwatani Butane torch I browned it nicely all over. As you can see the meat was perfectly cooked edge to edge…Sous Vide style! The taste of the grass fed beef is definitely different, but we all agree better. My daughter (6 years old) inhaled around a third of the darn roast and declared…”Dad, grass fed is the way to go!” This chuck roast was transformed into meat comparable in taste and texture to prime rib. Cheap cut + warm tub + time = Expensive cut results! The best way I can describe the difference in taste is to say that the grass fed beef tastes like a dry aged steak at a steak house. It must be the grass coming through, but it was very enjoyable. Here is what the end result looked like.

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All in all, a very good day off. I really want to encourage anyone out there who is even considering a Sous Vide purchase to do it! I bought the Demi version which reportedly has 85% of the cooking area as the more expensive regular sized unit. The cost of $299 is worth every penny. I do not consider this a kitchen gadget, or fluffy luxury, it is an integral part of my cooking equipment on a day to day basis. Even my wife, the “expensive kitchen gadget we don’t need” queen has admitted that I was…wait for it…”right” about how awesome this thing would be. She is even trying to convince her friends to buy one! If you are serious about Paleo and spend the money on Grass fed meat and wild caught seafood you DON’T want to waste your money and improperly cook things. The Sous Vide is like a guarantee that your investment will be worth it.

I hope all had a wonderful day. I will continue to keep posting about my Whole 30 experience, and plan on continuing to share my insights as a Paleo Physician in a very non-Paleo world. I appreciate everyone who follows, comments, and supports my blog. May you all have a blessed evening.

-E

 
7 Comments

Posted by on May 15, 2012 in General Paleo Discussion

 

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7 responses to “Whole 30: Day 9

  1. maxsmom77

    May 15, 2012 at 9:55 pm

    Your posts are so inspiring. I’m forwarding this one. I’d love to buy a Sous Vide. I have PCOS and a 20 year old daughter with it and a husband with a large belly and semi-high cholesterol and pre-diabetic. He wants to eat better but is always at a loss for what to eat. I work 80+ hrs in our business, go to school full-time (so we can close the business), all at 47 with Fibromyalgia. I’ve never been one to lay down and let it get to me. I work hard and find my attitude has helped me tremendously. But finding time to cook a good meal is a challenge with the hours I hold. This is a GREAT option for us. Thanks for sharing your experience.

     
    • erniegarcia76

      May 15, 2012 at 10:19 pm

      Thanks for sharing! Fibro is very hard, but you can’t wave the white flag at life so way to go! With a minimal amount of planning you can really use the Sous Vide to get amazing food on the table fast. Stay tuned, over time I plan on working on new recipes utilizing the SV more.

      You never know how your diet could be affecting your fibromyalgia. If you have not tried it, suck it up and push through a Whole 30 from our friends at Whole9life.com. It’s hard, but it will definitively show you how you feel with an optimum diet. You can add certain things back from there. Thanks again for following!

       
  2. Conni Stock

    May 17, 2012 at 8:42 am

    Sous Vide? Hmmm…. I will have to check it out. Interested in the costs to maintain Sous Vide? Just realizing I have entirely too much cabinet space and not enough fridge space for Paleo! Thanks for the suggestion.

     
    • erniegarcia76

      May 17, 2012 at 11:09 am

      What do you mean to maintain? I own a Sous Vide Supreme, which is the size of a crockpot. It uses very little energy and is easy to maintain and clean. You need the Sous Vide and a Vaccum Sealer, and you are set to go!

       
      • Conni Stock

        May 17, 2012 at 3:26 pm

        Sweet thats it? Any particular vaccum sealer?

         
      • erniegarcia76

        May 17, 2012 at 4:09 pm

        I use a FoodSaver, pretty cheap and works well enough.

         
  3. StefanGourmet

    June 17, 2012 at 10:44 am

    Agree completely with you that sous-vide is not a gadget but an essential part of my kitchen equipment that I use on at least a weekly basis. It’s also great for fish!
    Great to see someone else blogging about sous-vide, because there aren’t as many of us.

     

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