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Another Review:
This time, it's Low Carb Foods' Tempura Batter Mix. After being pretty disappointed with the pasta dough mix, I was a little hesitant to try the tempura. As some of you may know, I'm a HUGE fan of Japanese food. Tempura is one of the foods of the Gods, in my opinion. So when I saw a low-carb version, I had to order it. At .5g of carbs per serving, it sounded too good to be true.
Today, I went to my local fish shop and got fresh-off-the-boat jumbo shrimp. 9 to the half pound. Following the directions on the bag precisely, I prepared the 9 shrimp, a small Vidalia onion, cut into 1/4" rings, and a few broccoli florets.
Long story short, everything fried up well. The directions on the package say to serve hot, so I kept things warm in my convection oven as I fried each batch.
Each batch was supposed to coat 50 pieces of food, so I started with a half-batch, since I was cooking for 1. It wasn't enough, so I ended up making another half-batch.
The Result: Was it light and airy like traditional tempura? Nope. The coating was much heavier. It was more like a traditional Southern breading mix. But the flavor was neutral enough, and the texture was not slimy, in spite of the presence of flax seed flour. Having the batches in the oven made them lose their fresh-out-of-the-fryer crispiness. If you try this, I recommend frying and eating small batches as they come out of the fryer (I used a 'FryDaddy' deep fryer). The coating, however, didn't seem to retain a lot of the oil, and was a very close approximation to traditional tempura in taste. I will use it again, happily.
The nutritional macros will be in my food diary.
All in all, it was a pretty satisfying meal. I ate all 9 of the shrimp, about half of the onions, and the same of the broccoli.
The mix does contain wheat products, including vital wheat gluten, and wheat protein isolates. I'll be interested to see what effect it has on my ketones and weight tomorrow. The pasta mix seems to have spiked my blood sugars, and definitely spiked my weight. The components in this mix are similar, so I won't be surprised if everything spikes tomorrow.
In other news, I measured myself for the first time since 9/16. Across the board, I've lost 6-6.5 inches. No wonder my clothes are falling off!
Happy Tuesday night, buddies.
~Kes
Diet Calendar Entries for 16 May 2017:
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1093 kcal
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Fat: 71.66g | Prot: 61.68g | Carb: 50.51g.
Breakfast: Melissa's Baby Dutch Yellow Potatoes, Fried Egg, Pyure Stevia Sweetener, Coffee (Brewed From Grounds), Half and Half Cream. Lunch: Bacon Grease, Pyure Stevia Sweetener, Half and Half Cream, Coffee (Brewed From Grounds). Dinner: Broccoli, Sweet Onions, Peanut Oil, Low Carb Foods Low Carb Foods Tempura Batter Mix, Shrimp. more...
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2823 kcal
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Activities & Exercise:
Shopping - 25 minutes, Walking (moderate) - 3/mph - 20 minutes, Watching TV/Computer - 9 hours, Washing Dishes - 30 minutes, Cooking - 1 hour and 40 minutes, Sleeping - 8 hours, Resting - 4 hours and 5 minutes. more...
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 Comments
Wow! Interesting.
I found a little keto strategy that tastes a bit like crispy tempura. Nothing fancy and I've only made it with veggies: make the dipping sauce as usual with broth and soy sauce but with a bit of stevia etc.. Then simply dredge lightly steamed veggies in raw scrambled egg. Place into rather hot coconut oil (refined) and let it sizzle until lightly browned, drain on paper towels and eat immediately. I have a pic from when I did it but don't know how to put it on this forum.
16 May 17 by member: Bluecoaster
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You are a brave soul to attempt deep frying. I have so many burns and cuts on my arms and hands from just cooking in general that you'd think I'd been cooking all my life, and not just for the past 2 years! The only time I deep fried was to make arancini, which is gluten free if you coat with chickpea flour) but mad calories (breaded risotto balls stuffed with mozzarella, served with aioli to dip with). Love reading your cooking experiments!
16 May 17 by member: soonsoonsoon
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Time for new clothes, Kes!
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I have an air fryer - they are great!!! Especially with chicken thighs, you don't even have to coat them in anything. I season the skin, pop in the fryer and YUM!
17 May 17 by member: maeday42
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Very impressive - keep up the good work.
17 May 17 by member: geralynb
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@Bluecoaster, that sounds interesting. I'll have to give it a try!
17 May 17 by member: mskestrela
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@Maeday, most of the time, I don't miss the breadings on things, especially chicken. But tempura isn't tempura without the crunchy crust.
17 May 17 by member: mskestrela
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@HCB, Glen, Geralynb, thanks very much!
17 May 17 by member: mskestrela
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@Soon, I figured out how to make Buffalo wings without breading by deep frying...I became a fan of deep frying, and was given the fryer by a neighbor. It's awesome, and much safer than using a plain pot or skillet. The best part is, I can store the oil in it between uses. I usually can use it 4-5 times before having to clean it out.
17 May 17 by member: mskestrela
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So disappointed -- I was reading along, thinking I might be able to use this product until you got to the wheat part. Wheat really makes me sick. But... the good news is, I found a new Thai restaurant that makes gluten-free chicken wings. I don't know how they do these wings, but they are some of the best I've ever eaten. It's almost as though they have a light dusting of perhaps rice flour mixed with spices -- not a heavy breading at all -- and they are crispy and delicious. Guess I'll have to go back there!
19 May 17 by member: Hermiones Mom
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