Missing Fried Food

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Old 11-12-2017, 02:41   #1
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Default Missing Fried Food

Diabetes is a *%[email protected]#, ain't it? Especially when you can't eat fried foods at all, or like you used too (in my case).

But, in my years of being a baker, I've discovered some cheats that work for me for making 'fake' fried foods. They give the appearance and consistency of something fried, but without all the grease, oil, and fat.

There are many variations on this, so you have to figure out what works best for you.


First off, I want to say that if you are interested in an "air fryer", it's a waste of money, unless you don't have an oven in your residence. An "air fryer" is nothing more than a mini convection oven. And although most reviews on them are positive, they really don't cook evenly for "fried" foods.

I have a counter top small oven, which is also a convection oven. This works perfectly fine, and works the same as the "air fryers", except I can fit a whole lot more food in my oven than in one of those little mini ones. Regular ovens work fine too, you just might have to do some adjusting here or there to avoid burned spots.



If you are familiar with Shake-N-Bake, then you know what I am talking about. This is a finely crumbed bread coating with seasonings in it to coat your meats for baking in the oven. Shake-N-Bake is awesome for pretty much getting the "fried" texture on meats and veggies.

Now, the trick to getting the really "fried" texture is to spray a light coating of spray oil over them before they go in the oven. The oil will work with the heat, baking the breading mixture as if it were frying in oil. Now it won't be exactly like something that is deep fried, but it will give you that "fried fix" if you need it.

If you have other requirements where you cannot use store bought Shake-N-Bake, or you don't like the brand, you can make your own.

All you do it put your ingredients into a food processor and puree the heck out of it until its almost powder like. I kind of like mine the consistency of sand, as it makes the perfect "fried" crust for my tastes.

You can make your own coating mixture out of these types of ingredients--

Nuts
Seeds
Croutons
Dried breads of any type
Crackers

If you like it crunchy and sweet, pecans are very good for grinding up for use as a crust coating. Naturally sweet, and has its own oils, so no extra spray oil should be needed.

You can also flavor your mixture with any kind of spice, herb, or dried veggie you like. Again, just puree it with the base ingredient, or just use all herbs and spices.

If you like that buttery flavor added, there are some butter alternatives like Molly McButter or Butter Buds, which are artificial butter flavored flakes. These can also be put into the mixture.


If you don't like the spray oils that are on the market, you can make your own. Just get a small, heavy duty spray bottle that can handle thick liquids, such as oils. You can pour your own kind of oil or oil substitute into the spray bottle and mist your coated foods before going into the oven. (the oil also helps keep them from drying out too soon)


If you want a thick coating of mixture, then you can dip your meat or veggies in buttermilk, milk, oil, water, or even Italian Dressing.......then bread it and dip it again and bread it again. I'm not sure about almond milk or soy milk, as I have never tried those with baking or cooking.

But that should give you some idea as to how to get around the "fried" issue. As for you guys who can't have fried foods at all.......

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Old 11-12-2017, 02:51   #2
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as a diabetic and someone who has read an awful lot on the subject, having bread is a problem. this includes croutons, bread, crackers, etc...

having a 'breading' is basically a bad idea for a diabetic.

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http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

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Old 11-12-2017, 04:25   #3
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I eat fried foods all the time. I just don't coat them with anything other than herbs and seasonings and use plenty of beef tallow and lard to fry with.. But, I'm not avoiding fats. Just avoiding carbohydrates.

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Old 11-12-2017, 04:34   #4
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The big question I have is why can you not have fried foods? It's definitely not taboo for a diabetic to fry or use oils or lard or real butter.

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Old 11-12-2017, 04:56   #5
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Quote:
They give the appearance and consistency of something fried, but without all the grease, oil, and fat.
as a diabetic and living ketogenic please give me all the grease, oil and fat... I need it to keep my A1c low.

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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Old 11-12-2017, 18:20   #6
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Quote:
Originally Posted by hftmrock View Post
as a diabetic and someone who has read an awful lot on the subject, having bread is a problem. this includes croutons, bread, crackers, etc...

having a 'breading' is basically a bad idea for a diabetic.
And thats why I state you can substitute with seeds, nuts, or just plain herbs and ground veggies.

Some people even use just home ground grains. A lot of people are partial to using oatmeal.....although I like oatmeal alone, I cant stand it in anything or used as a filler or coating mix.

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Old 11-12-2017, 18:23   #7
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Originally Posted by mbuster View Post
The big question I have is why can you not have fried foods? It's definitely not taboo for a diabetic to fry or use oils or lard or real butter.

Dr. said "no fried foods". Apparently any type of bread is bad enough, but using it as a coating and having it fried in fat is a severe "no no".

I do cheat once or twice a year though. I mean, I'm SOUTHERN!!!! I gotta have SOMETHING fried!!!! LOL Usually I save it for Thanksgiving or my Birthday and go to my favorite restaurant and get chicken fried steak.

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Old 11-12-2017, 18:50   #8
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I would agree with your doctor in that fat with carbs is bad. However, fats in themselves aren't bad and are an essential nutrient. When one eats low-carb (no breads, etc.) then fats become a major source of energy.

Some on low-carb (specifically LCHF) will use crushed pork rinds for the coating. There are other ways to make a coating than using bread crumbs.

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Old 11-12-2017, 19:01   #9
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Quote:
Originally Posted by Chaidragonfire View Post
Dr. said "no fried foods".
I'm just gonna guess here that the doctor may have had a different agenda in mind that (s)he oversimplified to "no fried foods". Like no foods fried in shortening? Or is (s)he using old information that fat is "bad" for diabetics?

I'd like my doctor to be a bit more specific on why. But, then, I am that way; probably a health practitioner's nightmare.

Quote:
Originally Posted by Chaidragonfire View Post
I do cheat once or twice a year though. I mean, I'm SOUTHERN!!!! I gotta have SOMETHING fried!!!! LOL
This really is the central point, though. As diabetics, we have to live with this disease for the rest of our lives. Most of us learned we had diabetes well after we established preferences for certain foods.

Changing eating habits -- especially after decades for some of us -- is hard! Very few people can just flip a switch and never again consume their favorite source of carbohydrates -- pie, chips, bread, beer, ... And, honestly, while some of the substitutes (like cauliflower rice or Shake-n-Bake) may be close to the real thing, they're not the real thing -- and we know it!

So we have to deal with it. Maybe we have that piece of bread and take a longer walk. Or we know that the cake at the birthday party will require some additional units of insulin. Or that our meter is just gonna read high for a few hours after our "treat".

If having real fried chicken or something like that will scratch an itch you've had for a while, then make it a treat a few times a year. My experience is that I really enjoy the food I "break training" to have -- and I don't need to eat much of it to satisfy the craving. (That has the additional benefit of not leaving me with a "carb hangover".)

So, for really special events, let it go and enjoy it. Get back to "training" at the next meal.

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Old 11-12-2017, 19:25   #10
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Quote:
Originally Posted by Chaidragonfire View Post
And thats why I state you can substitute with seeds, nuts, or just plain herbs and ground veggies.

Some people even use just home ground grains. A lot of people are partial to using oatmeal.....although I like oatmeal alone, I cant stand it in anything or used as a filler or coating mix.
one cup of oatmeal is 27g of carbs... way way way way way too much for me. I eat about 20g of carbs a day so 27 for a coating is not good for a keto lifestyle

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Here are some good starting points to read

Blood Sugar 101 - VERY informative and accurate
http://www.diabetesforum.com/diabete...ng-method.html a tried and true testing method
https://www.dietdoctor.com/low-carb lists foods for LCHF

""You take the blue pill, the story ends. You wake up in your bed and believe whatever the doctors want you to believe. You take the red pill, you stay in Wonderland, and I show you how deep the rabbit hole goes." "
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