Any ideas? So far I’m limited to hot sauce and mustard. Yeah, I’m a hell of a cook.
What I specifically was wondering about was: I can remember my mom using Coke as part of a marinade, and it being good. Now, me being on the Anabolic Diet, and completely OCD about such things, I won’t hazard the carbs. Would Diet Coke work in its place, or does the cooking depend on the sugar caramelizing or whatever?
And I’ll take any other ZERO-calorie suggestions for my dry-ass meats.
Bump, I want to cook for girls at some point in my life without trashing the diet!
I’ m not completely sure it’s the sugars caramalizing, Double D–I think it’s something to do with the acidity.
Maybe straight lime juice?
Are you looking for a marinade or a sauce though? Cause I can’t imagine the cals left from a marinade would kill the diet.
[quote]Joe Weider wrote:
I’ m not completely sure it’s the sugars caramalizing, Double D–I think it’s something to do with the acidity.
Maybe straight lime juice?
Are you looking for a marinade or a sauce though? Cause I can’t imagine the cals left from a marinade would kill the diet.
[/quote]
JW makes a good point - it’s not like every ounce of the liquid will be soaked up by the meat, so if you have a marinade recipe that calls for Coke, I would think you would be OK.
One marinade that I totally love is for spiedies. Now, this is kind of an Upstate New York thing (where most of my family is from) and it’s basically a marinade you can use on kebabs or pretty much any other kind of meat (lamb and pork tend to be the preferred for a classic spiedie, but chicken and beef are both great too). Might want to check it out at:
According to the site, no sugar used at all and it is not zero calorie (I have to believe very few marinades are). Could not tell you about the carbs, but it cannot be all that high - it’s mostly oil and a whole mess of spices. Whatever the hell is in it, waaaaay tasty.
Anyone else into spiedies? Somebody else must know the delightful treat of which I speak.
Kuz
I’m looking for a marinade. I think you’re right about the acidity. Still, I can imagine the calories/carbs starting to add up Splenda-style. Am I just trippin’?
I’ve never used it as a marinade, but I love the Chipotle Tabasco sauce, and it has no calories. Every flavor of Tabasco I’ve tried (chipotle, green, habanero and the plain red) all taste different and I don’t think any have any calories. Also if you buy a bottle I think you can mail off for a recipe book.
It’s not zero calorie, but Worcestershire sauce is only 5 calories per teaspoon. It works wonders on a rib eye.
You can check out www.foodnetwork.com and search for “Low Carb and Lovin’ It”. George Stella is the chef for the show. I know it ain’t Zero cals, but it could help. You also may want to check out Calorie Commando there as well. These guys re-work many recipes to healthier versions.
You can also substitute ingredients wherever possible. Things such as splenda in place of sugar or nut flours in place of grain flours are common as are Olive and Canola oils in place of animal fats. One place though that ain’t recommended to substitute(typically at any rate) is with butter and certain dairy products, arguing the little “bad” calories are worth the price of the taste that they impart to the food.
vinagars, yes sodas the acids will penetrate and tenderize the meat. all sorts of spices, citrus juices, various oils.
Just get creative
[quote]DON D1ESEL wrote:
Any ideas? So far I’m limited to hot sauce and mustard. Yeah, I’m a hell of a cook.
What I specifically was wondering about was: I can remember my mom using Coke as part of a marinade, and it being good. Now, me being on the Anabolic Diet, and completely OCD about such things, I won’t hazard the carbs. Would Diet Coke work in its place, or does the cooking depend on the sugar caramelizing or whatever?
And I’ll take any other ZERO-calorie suggestions for my dry-ass meats.[/quote]
If you’re looking for ideas, check Ken Kinnan article, here on T-Nation: http://www.t-nation.com/readTopic.do?id=461053
Here’s a few idea’s.
Vinegar will tenderize meat or chicken. SO will lemon, lime, orange juice etc.
Coke, even diet coke will also tenderize meat and chicken.
Combine some fresh herbs and spices and let it sit overnight.
I like a cup of OJ, a little lime and a handful of fresh herbs. Put it in a bag with chicken overnight. The next day dice it up and cook it, or grill it whole.
Want to add a little bang to your london broil or beef. Soak it in balsamic vinergar for a day or two before grilling…mmmm…yummm!
OK last one. Salmon.
Let it sit in some soy sauce and powdered ginger for about an hour. Before grilling smear a little wasabi on and let er grill.
These are my summer recipes…time to go grill.