Today Brian and Carrie continue their conversation regarding food safety with a focus on how to maximize usage and performance of your fridge and freezer. We also get an update on the cross country move which is all very exciting. Lots of great tips and tricks today so pay attention. you won’t want to miss anything.
10:25 – Reviews
Carrie is amazing! Stop talking Brian and let her talk
by The Director99 on Feb 15, 2018
The information and delivery Carrie has to share is valuable and so interesting! Brian’s constant need to be funny and interrupt Carrie is super annoying. He often talks over and interrupts her. It’s distracting and disrespectful. Please stop mimicking her accent. We know she’s British. She sounds glorious you sound like a fool. It’s distracting from the essence of keto cooking. Most of the episode is frivolous with only fraction of actual information. I wish I could edited the podcast to cut Brian out and just hear what Carrie has to say. Please let Carrie do her job she does it very well.
I’m ok with the “yammering”
by Amy B Smith on Feb 12, 2018
I love Byron and Connie…I love their banter, and I don’t mind all the “yammering” (saw that word in a 1 star review, and I’m side-eyeing every one of them). There is always something to learn from this podcast, and I think everyone who has listened lately went out and bought sardines. Keep up the great work, and I am looking forward to seeing Connie’s new Ketovangelist Kitchen!P.S. #iamunlimited
Military veteran, Big, Black, and Keto Lol
by Ronblack88 on Feb 08, 2018
I am a 50 year old man who has been an active powerlifter/bodybuilder for over 30 years.However, for the past 15 years I started gaining weight to the point that I had to quit bodybuilding since I could no longer cut weight or fat and eventually after being pre-diabetic for years was finally diagnosed diabetic early in 2017.
In October 2017 I started keto and EVERY marker for disease was gone and it was shows like this one that helped me in my journey.I voraciously listen to all of the Ketoevangelist podcasts programs but the Ketoevangelist Kitchen is clearly my favorite because I love the information about the MOST important part of this lifestyle is the food and what we get from Carrie and Brian is not only very helpful but it is also presented in a fun entertaining way.
Since I mess with my wife and daughters like Brian messes with Carrie I truly enjoy heir banter and I’ve learned more about why the way one prepares food is paramount for replacing the sugar and carbs.
Lastly, I want to thank these two for all that they do and as a military veteran I honor those who deserve it and these two definitely do.I hope to talk to them one day to get ideas on how to really introduce keto to the black community because there are ways of preparing foods that are different for out community that I know Carrie can tackle.
Thank you for bringing us this jewel and as a person who now informs people of the advantages of a keto lifestyle this podcast is one of the first that I forward to them so that they can see the delicious foods that we eat and also because I love the way Carrie says “delicious”.
25:48 – Fridgin and Freezin
What you put in your fridge, freezer with food safety in mind
- Side by Side fridges are dumb
- French Door fridge/freezers FTW
- Most fridges have cold and hot spots with temperatures varying from 33-38 degrees f
- The two coldest sections are the top and bottom back sections of the fridge
- Middle of the door is the warmest
- How you organizer your food in the fridge should be based on how Cold it needs to be kept
- It’s recommended to have a thermometer in your fridge
How to get the most out of your fridge
- Transfer your food into smaller containers
- Transferring to smaller containers not only improves organization inside your fridge but by reducing the size of the container you also minimize air contact which aids to reduce spoilage
- Prevent Drippage
- Raw meat may not be well sealed, always place it on a plate or tray of some sort to keep the drippings from cross contaminating other foods in the fridge
- Label Everything, you may not remember exactly what everything is so label just in case
- Fish always seems to deteriorate faster than other meats
- Use right away if possible but if you’re going to store it use these techniques to make sure it won’t spoil:
- Wrap it in plastic
- Put two ice packs with it on a tray so it stays as close to 32 degrees F as possible until you’re ready to use it
- You don’t have to worry about the temperature being too cold because the structure fish is such that it won’t freeze until it’s well below 32 degrees F
Where to store it rule of thumb:
- To minimize risk, the more likely the possibility a food is to make you sick, and the higher the temperature you intend to cook it to, the lower in the refrigerator it should be stored
- This will both keep the item cooler and help prevent contamination
To maximize storage life your fridge should have a minimum temperature of 34 degrees F in the top and bottom rear sections of the fridge as they should be the coldest sections of the fridge.
No part of your fridge should rise above 39 degrees F.
Humidity plays a role in the freshness of your vegetables
- The crisper drawers toward the bottom of your fridge are designed to prevent fresh cold air to circulate into them
- Vegetables do emit a bit of energy in the form of heat. This can collect in the drawer and result in an increase in moisture
- Most crisper drawers have a slider to allow you to control the amount of moisture in the drawer
- The key is to adjust the slider just below the point where moisture collects on the surface of the vegetables
48:37 – Some examples on where to store items in the fridge
54:15 – The Freezer
- Excellent place to store heat or light sensitive items that might go rancid
- Cured meats
- Chicken stock(in sized portions)
- Nut milks
- Nut flours
- Of course your Carrie Brown Ice Cream
- Keep your vents clear. Try not to stack food against the air vents in your fridge and freezer because you will strain the freezer and make it have to work harder to keep the right temperature
- Transfer your meat from it’s original packaging to avoid freezer burn
- If possible vacuum seal your items you intend to freeze to keep them from any chance of freezer burn
- If you cannot vacuum seal wrap your meat tightly in foil and follow with several layers of plastic wrap
- Use a freezer bag designed for long term storage
- Label everything – masking tape and a sharpiey work great
- Include item description and date it is being put in the freezer
1:06:42 – Motivation Monday
Once a person is determined to help themselves
there is nothing that can stop them.
Make sure to check out our new book to help kickstart the new year and stay locked into the keto way of life.
Check out all of Carrie’s awesome cookbooks by going to her website: Carriebrown.com
Also, don’t forget about Ketovangelist Unlimited. Check it out for exclusive Recipes, Meal plans, Workouts, and much more: Ketovangelist Unlimited
And who can forget KetoCon it will be here before you know it. Get your tickets now: https://www.ketocon.org/