I'll Never Make Chuck Roast Again!

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Country Style Beef Ribs are so much better! These tender, melt in your mouth, country ribs are ready in about 30 minutes in your pressure cooker. Make a traditional gravy from the juices or make it a keto gravy like I did! Plus a surprise low carb side dish recipe that tastes like au gratin potatoes!
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Опубликовано:

7 сен 2024

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Комментарии : 244

@jaimeycambeis2753 Год назад

So tired of reading the comments that say the videos are too long or that you talk too much... some of us are very much beginners and just learning how to cook and appreciate all the extra information that you give that's so many others don't, which is part of the reason I watch your channel the most. There is a fast-forward button that anyone can make use of at any time... or lots of other channels to watch with limited recipe information nice and short. I am just learning how to cook and have multiple Ninja appliances and you have been a lifesaver Louise! Thank you for what you do and please don't change a thing!

@TheSaltedPepper Год назад

Thank you so much! You made my day!

@Bluizs 2 года назад

Hi Louise, it's Bonnie from North Carolina! I tried this recipe last night and it was truly amazing. I did have a little trouble finding the beef ribs but it was well worth it. Thank you for the recipe for Keto gravy. The seasoning was perfect and the gravy thickened up nicely. I plan on fixing this again when my daughter and her husband come for dinner. I truly enjoy the recipes and just hearing you talk. You are so talented and I agree with your statement about liking this better than beef roast. Thank you again. Now I got to check to see if you have a recipe for pork ribs!

@TheSaltedPepper 2 года назад

I'm so glad you enjoyed it! I do have recipes for pork country ribs and pork spareribs. You can find them on my website: thesaltedpepper.com

@crx5555 2 года назад

great recipe new to pressure cooking and air frying can you please do more low carb meals... PS. I love how you improvise on the spot because in real life things don't always come out like on cooking shows or recipes in books so teaching people how to improvise is awesome

@TheSaltedPepper 2 года назад

Thanks so much!

@m.walker7907 2 года назад

All kinds of ideas.Foodi is Soo good.I even make Yogurt.Why buy?,2.5 Quarts of yogurt cost me 3.00 for ultra pasteurized milk.Cook,cool,put in fridge.Then canning jars.Add my fruit when ready to eat.

@jengle1970 2 года назад

I used to steam my cauliflower mash by steaming all the time, then I tried roasting it. Will never go back, the flavor is so much better. I either roast it in the over or in the air fryer. Just rub with oil, some S&p, and I puree in the food processor. Love adding nutritional yeast to it along with butter, garlic powder, and adjust s&p. I will be switching to beef ribs instead of roast. Thanks for the tip!

@TheSaltedPepper 2 года назад

Sounds wonderful!

@annesoper911 Год назад

I love my insta pot and use a lot, I use Zanthum gum to thicken and generally try to eat low carb mostly. You taught me some useful information on layering ingredients. I am very impressed with your Ninja combination air fryer pressure cooker.

@janonthemtn 2 года назад

I make cauliflower mash in my vitamix. Adding 1/2 - 1 teaspoon of apple cider vinegar does something great. Butter,cream S&P, I don't make it perfectly smooth, it's perfect.

@sharonzimberoff8484 2 года назад

Thanks Louise. That looks wonderful 😊. I'm doing Keto and I will definitely make this. What an easy cauliflower au gratin recipe. I live alone; this recipe, the beef and cauliflower, can easily be portioned out and frozen.

@TheSaltedPepper 2 года назад

Hope you like it!

@cherriaydelotte8327 2 года назад

You are an EXCELLENT teacher!!! And I just love how you improvise in the kitchen like real cooks do!!! That makes for an amazing Chef!! In my opinion 😉👍😊

@ruthtorphy2204 2 года назад

America’s test kitchen says store bought per shredded cheese does not brown like fresh. Always a joy to learn from you 🌞

@TheSaltedPepper 2 года назад

Many times there is a coating on it that keeps it from melting as well and browning up. Some does better than others though!

@katm5015 2 года назад

Thank you so much Louise! I so appreciate that you are making low carb versions. I just love that you do REAL cooking (showing how to fix things that didn't turn out as expected). You are the BEST!

@TheSaltedPepper 2 года назад

Thanks so much!!

@daianalopez5395 2 года назад

Excellent that you are including a low carb version for this recipe! Just got the foodie for xmas and still learning how to use it….thank you!

@marywiesner4003 2 года назад

I made this yesterday and it was SOOOOOO good! My head of cauliflower was smaller than yours so it ended up sort of mushy, but it was still delicious! Next time I'll just get 2 heads. The beef ribs fell apart... just the way we like it. Thanks so much for the recipe!

@HaggisVitae Год назад

Would LOVE more keto Ninja Foodi recipes!! This looks delicious!

@bbyboymkr 2 года назад

You are literally my ninja foodie hero. I absolutely love my foodie's ( I have 2) and I thought I knew what I was doing, but after watching you I am in envy city here. Thank you so so very much for showing me how to REALLY use my foodie's.

@debragreen7272 10 месяцев назад

I have started using beef ribs n country ribs in my stew! Half n half! You will love it!

@ruthtorphy2204 2 года назад

Louise , your a genius. You always find a way . We thank you for all your hard work.

@TheSaltedPepper 2 года назад

Thanks so much!

@kellycash6348 Год назад

Great tips in here! I've been looking for the cuts of meat used- I may need to go to a butcher; I am not finding them in supermarkets. Regarding the xanthan gum though- gram for gram, it has mostly the same carbs as does flour, corn starch, and masa harina. (at least, the sources of those that I have access to). But the sodium content of it is off-the-charts higher! Whereas two tablespoons of the other three have virtually no sodium, two tablespoons of xanthan gum has 700mg. If one has a sodium-conscious diet (as I do), please take this into account when adding salt to the recipe.

@aidacordero6023 2 года назад

I’m definitely doing the cauliflower recipe, I’m not much of a meat eater. But I will do the beef recipe when I have guests. Thanks so much for the video.

@janicewisely9678 2 года назад

Love Low Carb/KETO🎉

@sherylbrandt691 Год назад

I love that you made this low carb!!

@Lady-Seawulf 2 года назад

So mouth watering one could almost taste it from here. Thanks for the inspiration!!

@mistyleah305 2 года назад

Looks delicious! I love your videos and tips. I'd add green onions to the cheese as well! Can't wait to try this as I have always loved chuck roast. Thanks Louise!

@TheSaltedPepper 2 года назад

Hope you enjoy it!

@michele2017promastertravel 2 года назад

I made this recipe last night. I had a chuck roast and did potatoes with it. Home Run!!! thanks.

@TheSaltedPepper 2 года назад

I'm so glad!

@brycemorrill8764 2 года назад

Looks Wonderful Louise

@rebecca3745 2 года назад

Your reaction during your tasting was so fun to watch. I actually like good cauliflower potato sub recipes. I think the cauliflower actually tastes “earthier and a touch sweeter” than potatoes, ie IMO, better!

@TheSaltedPepper 2 года назад

Thank you! I love cauliflower in any way!

@rebecca3745 2 года назад

@@TheSaltedPepper My quick keto go to meal is to add roasted cauliflower and green onion to scrambled eggs. It always satisfies me.

@Robin7-26 2 года назад

You are so clever! You are so great at coming up with an alternative instead of panicking like most of us would. I thank God for you🥰

@TheSaltedPepper 2 года назад

Thank you so much!

@mgiufre1048 2 года назад

I enjoy these videos and look forward to making new things for my family!

@TheSaltedPepper 2 года назад

Wonderful!

@ruth6280 2 года назад

Can't wait to make this!

@TheSaltedPepper 2 года назад

I hope you love it!

@jamesmansion2572 2 года назад

I made this - nearly - tonight. In the UK we don't get cuts butchered the same way but my local farm shop sold me some chuck steak and I went with that. I also slow cooked it for a while, but it did not get as tender as I had hoped so I finished with a short hi temp pressure cook. It was very very tasty. Mash made the traditional way.

@marymwood1964 2 года назад

Hey Lovely , your reaction on the taste of the country beef was a tear jerker! I almost tasted it as your face expressed how amazing your taste buds felt !!!!!

@TheSaltedPepper 2 года назад

LOL! I was expecting it to be a little tough because of the way it cut, but it was like silk melting in my mouth. So good!

@karenreneelyles261 Год назад

I so enjoy your presentations

@marysesiegmanngodet2454 2 года назад

I am a recent fan ( only two weeks). I recently bought a Ninja Foodi 6/qt (I am Canadian but leave in France, and the Foodi is not as popular here). Personally I love it 🥰 and have been cooking each meal in it with the help of your recipes, ideas, tips and a metric converter in my iPhone😉 Your videos have been a great familiarising me with the Ninja and adapting current recipes. One idea from my experience- if you like the added flavour of wine but do not have any, replace it with apple juice, nobody will notice the difference. I really enjoyed when you tasted the mashed cauliflower, so funny 😆 Thank you 🙏

@TheSaltedPepper 2 года назад

I'm so glad you are enjoying the Foodi! Great tip on the apple juice! Just in case you don't know, all of my recipes are written on my website and there is a switch to convert them to metric and the degrees are in both C and F. If something doesn't see quite right, I would double check with your converter, but I try to look them over for accuracy and fix any mistakes I see. My website is: thesaltedpepper.com

@zoey1897 Год назад

Looks amazing, I can't wait to make it.

@TheKentuckylady717 Год назад

Excellent.....second time I watched.....can't wait to make these for the holiday.....looks so much easier than making a pie.....and way less match, and way easier to take to relatives home if you travel.....love all your recipes , Salted Pepper....love how you wear your hair back out of your face....some of these cooks wear it hanging down in their face.....oh my !!!.....when I bake I want mine pinned back away from my face also...lol

@catherinecarmer6342 2 года назад

Curious - are the basket legs really needed? Just nestle the pan with cauliflower directly on top of meat? Also, for those not wanting to use aluminum foil, I was trying to think of a non-foil alternative. I believe pampered chef sells stretchable silicone lids in various sizes. While I don’t own any, maybe that would work? Anyway, this looks so very tasty and I will definitely be making. Thank you, Louise!!!

@sandhillspatty8251 2 года назад

I would cut up any roast to make this. I am a beef producer. Love your experimenting!

@renestewart604 2 года назад

This looks delicious

@candycec908 2 года назад

Oh my goodness, Louise! My mouth was watering watching this video. A must make for sure!

@mlistander 2 года назад

Thanks for low carb options ❤️

@sharonmacintyrebarrett8572 2 года назад

Wow I bet this recipe work with Buffalo meat, moose and deer meat. I can't wait to try it. Beef up here is 11.00 and up for beef per pound. Hamburger is about 7.00 a lb..

@jetman258 2 года назад

Xanthan gum is new for me. Can you make like a white sauce using this?

@TheSaltedPepper 2 года назад

You can use it to thicken anything as long as you add into whatever you are making the correct way.

@ambermeyer6443 2 года назад

Looks great!

@lisabloomfield6406 2 года назад

First time viewer! I love watching you and your videos! You are a great teacher and i love your comments and tips and especially your sense of humor! Everything I've seen so far looks delicious!!! 🙂😋

@cgat1955 2 года назад

I forgot to mention in my comment wuster sauce is lovely in tomato juice along with celery salt.

@TheSaltedPepper 2 года назад

Yes it is!

@tereseduffy6591 2 года назад

I think you may be on to something here and not just "Keto Friendly". I just found out that I'm a type 2 diabetic and looking for recipes that are not the same old bland ones that have been around for centuries you find in most of the diabetic cook books. I love the fact that room in your recipes so that they can be tweaked to each persons particular tastes. Maybe that is something that add to give your viewers/followers ideas. Something like "here are things you can do to change it up to be more to your liking (insert ideas to change the seasonings or give it an Italian or Mexican, flare etc. Now run with it".

@scottd143 2 года назад

Looks so delicious and easy to cook. We have been looking for new foodi recipes. so this is perfect

@nadimr 2 года назад

Nice Video

@johniethompson8788 2 года назад

That looks amazing!!

@TheSaltedPepper 2 года назад

Thank you!

@fragranthills Год назад

Thanks!

@TheSaltedPepper 8 месяцев назад

I know this is very late, but thank you so much! I am just seeing this now!

@sueellens 2 года назад

Oh yay! I have xanthan gum I use for my Ninja Creami recipes! Now I have a new use for it. Thank you!

@noracharles80 2 года назад

Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.

@sueellens 2 года назад

@@noracharles80 I don’t notice any flavor change at all. Use a small amount to start (at least I do for the small amount of ice cream base I make).

@noracharles80 2 года назад

@@sueellens Thank you!

@sueellens 2 года назад

@@noracharles80 you’re very welcome!

@clairepapadatos1116 Год назад

Hi Louise! How would you make this with potatoes? Many thanks for your wonderful vlog! Claire, Berlin 😘

@TheSaltedPepper Год назад

I would dice the potatoes and put them in the pan on top with a little water and cover them. PC with the beef.

@99zanne 2 года назад

I think the Worcestershire sauce will break keto - it’s got molasses in it. I substitute coconut amino acid for the Worcestershire and add something else with that umami- mushroom powder, fish sauce, etc. Certainly not as tasty as Worcestershire which I could drink, but acceptable substitute. Looks so good and I’m going to try this. TY!

@TheSaltedPepper 2 года назад

Thanks for pointing that out! I don't do keto, but I think some people on keto will definitely want to know that. I have read that it is okay on keto as long as you don't use too much. I'll have to do the nutritional breakdown when I write my written post.

@tinavanhoecke4901 2 года назад

I love your style! Have only had my foodi 2 months and have watched nearly all you videos. Loved your live new years eve. I am currently doing a whole 30 so looking forward to your low carb options. You are lovely inside and out💕

@mdketzer 2 года назад

I use to make those a lot but I haven’t seen them in a long time at my stores.

@michellegibbs2065 2 года назад

This looks amazing! Thank you.

@elainetracy12 2 года назад

Excellent video thank you. I follow your Chanel and love it, but also do keto diet so this was added bonus 🌻 thank you. Watching in Australia ,🦘

@1954evelyn 2 года назад

This is awesome thank you

@cindybledsoe2423 2 года назад

NEW YEAR BLESSINGS. Thanks for sharing. Does the zanthem gum add a flavor?

@TheSaltedPepper 2 года назад

No flavor, just thickens.

@cindybledsoe2423 2 года назад

@@TheSaltedPepper Thanks

@dianeweeks352 2 года назад

Beef ribs? Not sure I have access to that. I used to use beef short ribs for soup until the fancy chefs got ahold of them and the price went up from just a few dollars to between 7 and 10 dollars per pound, and they are mostly bone. I love the flavor of a chuckroast, would never give up on that. So what was your access to the beef country ribs and the price.

@TheSaltedPepper 2 года назад

Isn't that the truth! So many less expensive cuts of meat have become gourmet now! LOL I bought them at Aldi I think and they were priced around the same as a chuck roast if my memory serves me correct. They really have a richer beef flavor and the texture is better than a chuck roast if you ask me. I hope you find them and give them a try!

@dianeweeks352 2 года назад

@@TheSaltedPepper thx, we have Aldi here, I will try them.

@Kricket2020 2 года назад

If you said it, and I missed it, I apologize. My husband kept talking through the video telling me that he wants me to make this, but I didn’t hear where you buy xanthan gum? Thank you so much for showing us this recipe, I can’t wait to try it!

@IllumeEltanin 2 года назад

My grocery store carries Bob's Red Mill xanthan gum in the healthy food section of the store with the other Bob's Red Mill products.

@Kricket2020 2 года назад

@@IllumeEltanin ah, okay thank you so much. I will look for this. Love your content and your easy way of presenting. All your dishes look incredible!

@mlistander 2 года назад

Walmart has it.

@shilohcruce1700 2 года назад

You're adorable! I'm so glad I found your page. Blessings

@ktee_uk Год назад

Hi, could you use a Pyrex shallow dish with lid for the cauli?

@fragranthills Год назад

What masher are you using? It will determine texture.

@kelliez9991 Год назад

I have never seen country style beef ribs. What cut of meat is it? Thamk you!

@SilverliningSnowpaws 2 года назад

That looks fabulous! I'm going to try most of the recipe. I'm sad about the cauliflower, though because I'm allergic to cheese. What can I do to get good flavour that doesn't trigger my allergy?

@TheSaltedPepper 2 года назад

Cut your florets smaller and they will be softer for a mashed cauliflower or just season with salt and pepper. You could also do a scalloped version that doesn't have cheese by adding a bit of cream.

@rondamcfalls7696 2 года назад

I made a mock-a-foni mac & cheese for a church function one time & the preacher said "I don't know what this is but when you add cheese it's got to be good" so I take it your cheesy cauliflower gratin has to be good lol

@cgat1955 2 года назад

That’s a great recipe I’ll definitely try it, I’m from uk and I’ve never heard of that cut of meat but I’ll ask my butcher if he can do it for me. I use Worcestershire sauce in a lot of my beef recipes. We pronounce it Wuster sauce we don’t include the shire. It sounds just like I spelt it 🤣 I know we’re crazy but that’s how we say it 😉

@TheSaltedPepper 2 года назад

It's much easier the way you say it! I mess it up all the time.

@cgat1955 2 года назад

@@TheSaltedPepper Now you know how to say it the English way you’re gonna impress everyone 😉

@swearenginlawanda 2 года назад

My daddy always said. " fingers were made before forks"

@LuvsSno Год назад

Just a thought... On your title for your videos, it would be great if you would use in the title, what the food is you're actually cooking... because a lot of us save or bookmark the recipe and the title tells us what it is we're saving.. thank you

@TheSaltedPepper Год назад

I really recommend bookmarking from my website and not YT just in case the recipes need to be updated or a mistake is made, the website printable version is most accurate and a whole lot easier to make the recipe when it's all written out in my opinion: thesaltedpepper.com

@n5311d78an123 2 года назад

Wow!! I can't wait to try!! It looks delicious and healthy and I need low carb so it's perfect!! Thank you!! I made your tuna casserole today (only I used left over chicken) and it was delicious too!!

@COWELLGIRL 2 года назад

Yummy

@suepearce2005 2 года назад

Yummy !!! anyone know what they would be called in the U.K. ? i have never heard of them 🥰

@TheSaltedPepper 2 года назад

I tried to look that up myself and couldn't get a simple answer. I did include a diagram in the written post in case anyone in the UK wants to ask their butcher. thesaltedpepper.com/country-style-beef-ribs/

@TheInsecureChef 2 года назад

What can I say? I've always loved short ribs but where have these little boneless dudes been hiding?! A bit tricky to get but so we'll worth it. And all you folks out there, take the time to do a complete sear. We'll worth the few added minutes. Thanks Louise. Fantastic.

@charlescoffey3714 2 года назад

Is it just the cut of the meat is why you would be using this particular chuck roast? Could you use any other type of meat to do the same preparation of this meal? Thank you for looking at this. Thank you Charles and happy new year to you and your family

@TheSaltedPepper 2 года назад

It's not exactly the same as a chuck roast and so much more flavorful in my opinion, it's also more tender. You could absolutely do it with a chuck roast though, just cut it into chunks.

@IllumeEltanin 2 года назад

Hi Louise. Happy New Year! You said earlier in the video that you would explain why you were able to do an Instant Release, even though there is meat in the recipe. I don't think I spaced on the explanation, so would you mind explaining here in the comments? I'm wondering if that bit of resistance in the beef would have not been an issue if a Slow Release for 10 to 15 minutes was done instead.

@articowl2 2 года назад

She never said, but my guess is that the meat juices didn’t splatter out the valve because the cauliflower layer helped keep them contained. .

@IllumeEltanin 2 года назад

@@articowl2 My understanding is a slow release is done with meat because an instant release brings the liquid to a rapid boil as the pressure drops, causing the meat to release all of its juices in to the liquid. Which would result in a flavorful gravy, but usually the meat dries out to a stringy soup meat consistency. I don't see how having the cauliflower on top would prevent that.

@articowl2 2 года назад

Thanks for explaining. That makes so much more sense.

@TheSaltedPepper 2 года назад

I can't believe I didn't go over that, I meant to. I'll have to see if Jeff accidently cut it out during editing. Anyway, I'm sorry for that. The reason it's fine to do an immediate release is because the ribs are submerged in liquid and the pressure doesn't change under the liquid when you remove the lid. When meat is above the liquid, it is affected by the sudden drop in pressure and that can cause liquid to be pulled out of the meat. That doesn't happen when it is submerged in the liquid. Hope that makes sense. It won't hurt to natural release, but I don't think that resistance had anything to do with the immediate release. None of the other ones were that way, so it was either that particular rib just had more connective tissue or was slightly larger and could have cooked another few minutes.

@TheSaltedPepper 2 года назад

That isn't really how it works according my research and experience. Yes, the liquid can begin to boil more from the sudden change in pressure above the liquid, but the pressure doesn't really change under the liquid so juices aren't pulled out of the meat like they are if the meat is above the liquid. Now, I could be wrong, but I haven't noticed any difference in the quality of the meat with a quick release IF it's submerged verses a slower timed release.

@ilahaas5676 2 года назад

Is there any way to use a crockpot instead of an instant pot? I realize I probably couldn’t do the cauliflower the same way.

@TheSaltedPepper 2 года назад

Yes, you can certainly slow cook the beef ribs. I give suggestions for that in the written post: thesaltedpepper.com/country-style-beef-ribs/

@carolr4871 2 года назад

I love pot roast. Are you saying that this is pot roast but made with a different cut than chuck? Or is it not really pot roast at all? As for tenderizing, what about doing most of the cooking sous vide?

@TheSaltedPepper 2 года назад

Pot roast isn't a cut of meat, it's a preparation so this could be considered a pot roast. Technically, it's probably not because pot roast really means low and slow cooking and we pressure cooked this, but if you aren't worried about the technicalities, this could definitely be called pot roast. You can definitely sous vide the meat, but it's much quicker to pressure cook. If you sous vide the beef, I would definitely sear it afterward.

@carolr4871 2 года назад

@@TheSaltedPepper Thanks for clarifying. I'm not worried about the technicalities so long as it tastes and cuts like pot roast. As much as I love my pressure cooker, I find sous vide tenderizes better for certain cuts of meat, and I always sear afterward. That said, I'll try your PC version first. I just LOVE your videos; always educational, always entertaining.

@karenreneelyles261 Год назад

What are basket legs?

@jimbrown98 2 года назад

How do you determine which Ninja Pressure cooker you use? I know you have the OL701 which does EVERYTHING the others do. I just wonder why you aren't using that one for this...

@jimbrown98 2 года назад

I guess if I would've watched the video first I would've gotten my answer!

@TheSaltedPepper 2 года назад

LOL! I debated on which one to use, but went with the smaller one. It's also much easier for me to do videos in because it sits lower.

@jimbrown98 2 года назад

@@TheSaltedPepper Are you saying you're "height challenged??" LOL

@sandi7262 2 года назад

Do you ever do any recipes with low sodium?

@TheSaltedPepper 2 года назад

I use salt to flavor food for the best flavor, but I use fresh ingredients so you are in complete control of the amount of sodium you add. If you are on a salt restriction, simple cut back, omit the salt or use a salt substitute. There really isn’t need for recipes to be low sodium when they don’t use a lot of processed foods because those are where the real sodium lurks. 🥰

@jackdurham2857 2 года назад

Louise, you are torturing me. Please, mercy! I'm going to the market tomorrow to get the ingredients.

@TheSaltedPepper 2 года назад

I hope you love it!

@florenceschneider3315 2 года назад

I do not have a pressure cooker

@lyricberlin 2 года назад

one of the things we can't get here due to supply chain :(

@annagran1423 2 года назад

🥰

@ruudschutte1956 2 года назад

I was afraid to use too much so it staid too watery, next time better.....

@jmobrien7025 9 месяцев назад

NO substitutions for Chuck roast sorry! (NOT)

@TheSaltedPepper 9 месяцев назад

😂 That’s what I used to think! Don’t knock it until you try it!

@swearenginlawanda 2 года назад

I'll keep the taters. Cauliflower is bad for hyperthyroidism. ( hashimotos disease )

@TheDriftwoodlover 2 года назад

Lawanda, I am hypothyroid and thought only raw was the problem. I eat broccoli and cauliflower all the time.

@swearenginlawanda 2 года назад

@@TheDriftwoodlover there is a doctor list of bad things for the issue. Tofu is also on the list. It doesn't actually bother me since cauliflower and broccoli will never cross my lips. Lol

@lenshepherd7801 Год назад

More cooking, less chat

@toby10bears21 2 года назад

Yeah... Chuck doesn't like it when you make him roast.🙂

@TheSaltedPepper 2 года назад

LOL!

@annstaudt7613 2 года назад

Enjoy Your Videos. How do you clean the inside of the lid of the Ninja Foodi?

@TheSaltedPepper 2 года назад

I use a small brush.

@monagarcia7996 2 года назад

Looks great.

@TheSaltedPepper 2 года назад

Thanks!

@laurarichards4667 2 года назад

You are honest in your tastings....

@TheSaltedPepper 2 года назад

I say what comes to mind and will always be honest that is for sure.

@coolroy4300 2 года назад

You could also do mashed cauliflower.

@TheSaltedPepper 2 года назад

That was my plan, but the cauliflower didn't cook like I thought it would, so I improvised.

@coolroy4300 2 года назад

@@TheSaltedPepper I'm too lazy or tired to cook after work like you do lol (Birdseye)

@coolroy4300 2 года назад

@@TheSaltedPepper I've fallen i n love with spices and herbs .Love me some baked Tuscany Chicken, Broccoli and mushrooms

@coolroy4300 2 года назад

My Grandmother was a great cook and I was the first person she ever let hang out in her small kitchen and help her. My first job was "creaming the potatoes "

@guadalupeknippen528 2 года назад

Hi, you say that the gravy is totally low carb but what about all the grease that was in the cooking liquid?

@TheSaltedPepper 2 года назад

Fat doesn't have carbs in it. It's not low fat or even necessarily low calorie, but it fits with low carb diet plans.

@guadalupeknippen528 2 года назад

@@TheSaltedPepper thanks for the explanation.

@ruudschutte1956 2 года назад

Thank you, what a great recipe. Did not succeed with the gum so I have to try more times.

@TheSaltedPepper 2 года назад

Did it clump on you? You have to mix it in the oil and make sure it's really smooth before adding it in.

@jodiehenry4334 2 года назад

The look of pure joy on your face when trying the cauliflower was PRICELESS! Thanks again, great video - as always!

@TheSaltedPepper 2 года назад

Glad you enjoyed it!

@jennigee51 2 года назад

Ohhhhh Louise, it doesn’t matter when I watch you, hungry or not, you make me want to reach in and pick some of that deliciousness off your plate!

@TheSaltedPepper 2 года назад

😊

@noracharles80 2 года назад

What a fabulous post. I just now found you. I can’t wait for more!

@TheSaltedPepper 2 года назад

Thank you!

@noracharles80 2 года назад

Does can’t xanthan gum change any flavors? I have never used it. Would it work on turkey gravy. I can never get my Thanksgiving gravy thick enough regardless of how much flour I add.

@TheSaltedPepper 2 года назад

No, it doesn't affect the flavor at all and yes, it works on any kind of gravy or liquid. You just have to add it correctly so it doesn't clump.

@noracharles80 2 года назад

@@TheSaltedPepper Thank you! 😀

@debiz1023 2 года назад

I want to use potatoes do I leave them whole or cut up and what type of potatoes?

@TheSaltedPepper 2 года назад

It depends on what you want to do with them. For mashed, cut them in cubes. Here is the written recipe where I go over that: thesaltedpepper.com/country-style-beef-ribs/