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The Fat Magnet: The Newest Food Invention That You Don’t Need

The Fat Magnet: The Newest Food Invention That You Don’t Need


This new contraption scrapes the fat right off food

You know when you see a commercial for a new food-related product and know you just have to have it? This isn’t one of those times. Introducing the Fat Magnet, a new device that magically removes the fat from all of your foods. Sounds great, right? Just wave it over a cheeseburger, and suddenly it’s fat-free. Except that’s not how it works. At all.

Click Here for the 10 Food and Drink Inventions We Didn't Need Slideshow.

In order to use the Fat Magnet, you first need to freeze whatever food you’re trying to remove the fat from, which lets the fat move to the top. From there, you can just slide the contraption over the top of the food, and it’ll scrape the fat right off it.

But wait — aren’t the only foods that have fat that rises to the top sauces, soups, stews, and the like? And can’t the fat then just be scraped off with a spoon? Yes, and yes.

So while we’re not really sure why anyone would need to purchase this unless they think buying something called "the Fat Magnet" will make them feel better about themselves, if you feel so inclined you can find it here for 10 bucks.

Or you can just, you know, use a spoon.


The New American Heart Association Cookbook, 9th Edition: Revised and Updated with More Than 100 All-New Recipes

I have enjoyed cooking for decades and was recently diagnosed with premature heart disease. I was not coming from a position of ignorance and had moderated my diet for weight loss, so that it was largely healthy already: whole grains, brown rice, restricted fruit, encouraged fresh vegetables, no added sugar and salt, moderate amounts of lean protein and so on. I missed the variety of the recipes that I'd previously used, however, and didn't want to get stuck in a rut that would threaten my ability to sustain this new approach. That's when I bought this book, hoping for varied healthy recipe ideas.

I was not impressed with this book's assumption that use of canned and processed ingredients is healthier than natural, fresh ones, just because they contain less fat. There are many more elements to a healthy heart than simply fat and cholesterol levels and a book of recipes that thinks a can of soup is a great idea as a binding agent is simply not as healthy as it could be. Canned and processed goods are sodium rich and crammed with preservatives that we just don't need. Meanwhile, 'Low fat dairy' is the single biggest dietary con in recent years: any product claiming to be low-fat has invariably boosted the taste level by adding sugar. Just because you lower the fat, does not make it good for the heart.

Upon reading the nutritional content listed for a single serving of some of the recipes, I was dismayed to see that while they do indeed have a low fat content, they are AWASH with sugar. One chicken recipe listed a staggering 32g of sugar per serving. This is utter ridiculousness. Anybody who wants to keep or promote a healthy heart or who wishes to limit the effects of existing disease is simply not going to achieve that with a book that apparently doesn't understand that fat is not the only evil. It is well known that a diet high in sugar also has negative consequences for the development of heart disease.

Curried pumpkin soup? Sounds delicious! WHY put maple syrup in it? No sugar is necessary, not in ANY form, in order for this dish to be tasty. What on earth are you even trying to accomplish when you put the name of the American Heart Association on the cover and sell it as a healthy cookbook, when it manifestly isn't?

When I purchase a book for heart healthy recipes that is linked to this organisation, I do not expect to have to go through all of them with a fine-toothed comb in order to find the 1 in 10 recipes that are genuinely healthy or that do not require significant alteration before they are of any use to me at all.


The newest food trend: Chaffles light up the internet

People who eat a ketogenic diet love chaffles, and so do gluten-free eaters. What started as a trend for those who follow restrictive diets, however, has spread now to Facebook groups with hundreds of thousands of members and Pinterest and Instagram boards by the hundreds.

What is a “chaffle”? The arguably unattractive name comes from the combination of cheese plus waffle, and signifies a waffle made from an egg-cheese batter, rather than a flour-based one.

Or at least that’s what it meant in the beginning. Now you’ll find cheese-free chaffles as well, including one that chaffle fans swear tastes “just like Wonder Bread!” That may not sound like an admirable goal to some of us, but for many people whose diets limit or prohibit bread, the Wonder Bread chaffle suddenly makes sandwiches part of their lives again.

Naturally, as with many such trendy foods, there’s a specialty appliance involved. In this case, it’s the Dash mini waffle maker, which makes personal-sized waffles about 4 ½ inches in diameter, one by one. There are several other brands, and all are inexpensive and small enough to tuck into a drawer for storage. But any chaffle recipe may be made in bigger waffle irons as well as the recipes here note, just double the amounts to make chaffles in a larger iron.


Baking With Almond Flour Is No Easy Task

We’ve done the hard work and created several almond flour recipes to satisfy all your sweet and savory cravings!

Sweet:

Savory:

Don’t be afraid to experiment with any of the recipes above or this easy, Low Carb Mug Bread recipe! You can add nuts, seeds, berries or different spices to suit your taste that day. Mmmm cinnamon bread…

Keto Microwave Bread

Making bread in the microwave may sound weird, but it is something you have to try before you dismiss it. Many people miss bread when they first start a keto diet, so the fact that this delicious keto mug bread can be made in just a few minutes can be a huge relief.

Don’t Have a Microwave?

Not to worry! You can still make this recipe even if you don’t have a microwave. Follow the recipe the same way as described below, but instead of microwaving it, you can bake it in the oven for 20 minutes at 350 degrees F. The truth is it will probably taste even better fresh from the oven.

Make a Bigger Batch

If you want to make a larger serving of bread at one time, the cooking time will increase. A standard size mug bread will take between 70-80 seconds, but if you want to make a double batch it may take closer to two minutes in the microwave.

Coconut Flour vs. Almond Flour

A question we always get asked is if you can substitute between these two keto friendly flours. Typically you are best served by not trying to make the swap because coconut flour is much more absorbent than almond flour. That being said, to make this recipe using coconut flour, try using just over 1/2 cup in place of the 2 cups of almond flour.

More Keto Bread Recipes

If you’re looking for more keto bread recipes, you’re in the right place. We’ve got a bunch of them here.


10 Copycat Fast Food Recipes Even Better Than the Originals

There’s something about fast food that keeps you coming back for more. Maybe it’s taste, maybe it’s nostalgia, or maybe it’s simply convenience. Whatever the reason, sometimes you just need some fast food in your life! But if you want to save your cash and make a definitely yummier, and most likely healthier, version at home, then these recipes are for you.

1. Oven-Baked Curly Fries (Arby’s)

No matter what you think about the roast beef sandwiches, I think it’s safe to say everyone loves the curly fries at Arby’s. These fries are just as tasty, and baked instead of fried, so you can happily dig in without needing 17 napkins.

2. Vegetarian Double-Decker Taco

Ah, the crazy invention that is the double-decker taco — you can’t help digging in! This version is vegetarian and ridiculously delicious.

3. Panera-Style Tomato & Mozzarella Panini

The layers of tomato goodness in this Panera knock-off panini are insane. Welcome to your new favorite work lunch.

4. Healthy Shamrock Shake

You can’t wait for March to roll around each year so you can get your hands on Mickey D’s Shamrock Shake, right? Well, now you can get your Shamrock fix whenever you want (and it’s waaay healthier). Drink up!

5. Copycat Winger’s Sticky Fingers

In a blind taste test, these homemade sticky chicken fingers might just beat out the original version from Winger’s. And if you've never been to Winger's, now you no longer need to go.

6. Paleo Pretzel Dogs

Who doesn’t want a pretzel dog from the pretzel shop every time they go to the mall? Now you can get your dog at home, and this recipe is even paleo-friendly.

7. Beer-Braised Carnitas Burrito Bowl

There is a reason there is always a line out the door at Chipotle — because it’s damn good, that’s why. Skip the line and make your own Chipotle burrito bowl complete with carnitas that will change your life.

8. KFC Coleslaw

KFC’s chicken may be finger-lickin’ good, but so is their coleslaw.

9. Chipotle Steak Burrito

Yes, more Chipotle. (You eat there at least twice a week too, right?) This time you can totally copycat the delicious monster that is their steak burrito.

10. Mexican Pizza

You know you want the Mexican pizza at Taco Bell. Don’t worry, everyone does. You'll want this homemade version even more.

Jane Maynard is a food blogger at This Week for Dinner and Babble, a writer and designer, and a lover of all things chocolate.


New American Plate

Delicious and fortifying, this scientifically sound eating philosophy lets you enjoy incredible meals, while emphasizing foods that promote health to reduce your risk for cancer and other chronic diseases.

Too often, the traditional American plate is not a healthy meal. Many Americans rely on fast food or processed food. A typical home-cooked dinner is often planned around a large portion of either red meat or poultry, with some potatoes or other starchy vegetable on the side, and sometimes a small serving of a green or non-starchy vegetable. Meals like these often contain too many calories, and not enough health-protecting vitamins and minerals.

At the center of the New American Plate is a variety of vegetables, fruits, whole grains, and beans. These foods are rich in fiber, vitamins, and other natural substances called phytochemicals that help keep you in good health, and protect against cancer. They are also naturally low in calories.

Ready to eat better and move more, but need a little support?

Join AICR’s new Healthy10 Challenge today! This is a free 10-week interactive online program to help you improve your diet, nutrition, physical activity and weight for lower cancer risk and better overall health. The challenge includes two major components—nutrition and physical activity—that will help you eat smarter and move more. Each week you will receive a new challenge along with tips and tools to help you conquer the challenge. Each challenge is based on AICR’s 10 Cancer Prevention Recommendations.


Here are seventeen of our favorite magnet tricks, projects and demos.

Extract batteries from stubborn holders
We’ve all got things that take batteries. Some of them are well designed, and some of them are not. The worst offenders are electronic toys that take (say) half a dozen AA batteries, all of which must be inserted with the correct orientation– spring side first– and pried out, well, somehow. Rather than risk puncturing your batteries by prying them out with something pointy, just use a magnet to lift them out.


Find studs in your walls

Move a magnet over the wall until it finds a screw or nail head under the paint. You don’t even need to mark the wall– you can just leave the magnet there until you’ve drilled your holes.

Make a homopolar motor

One of our favorite demos of all time is a homopolar motor. A magnet, a wire, a battery and a screw are all you need to make a motor spin up to 10,000 rpm.

Make LED Throwies
LED throwies are useful for many more things than graffiti. We’ve made variations from garden lights to origami to greeting cards, but it’s not a real throwie without a magnet.


Demonstrate magnetohydrodynamic propulsion

You can make your very own caterpillar drive like the one in The Hunt for Red October with this magnetohydrodynamic demonstration.

Play with the coolest toy ever: 512 1/8″ cube magnets
Available from K&J Magnetics, this is enough magnets to really have some fun. More magnet sources are in our links section.

Make a simple compass

We’ve previously shown how to make stupidly simple compasses that float on water or spin on a smooth surface. Here’s another method: sandwich a thread between two very strong magnets and hang it down for an instant compass.

Experiment with self assembly
In a process that is a lot like assembly of biological molecules or crystal formation, randomly ordered magnets can almost automagically form themselves into neat chains. Here are some magnetic self assembly videos.

Make almost anything (ferromagnetic) into a building set

With magnets as connectors, you can build tins into anything you like. (Just be sure to get Bawls Mints, not Bawls Buzz).

Make a Curie motor
A Curie motor uses heat to demagnetize an area of a magnet, causing it to move away from the heat where the cycle starts again. On BoingBoingTV, Mark Frauenfelder shows you how to build one with a candle, a wire and a couple of magnets.


Freaking awesome chip clips

Fold over the open top of the bag and put magnets on either side to hold it closed.

Play with eddy current damping
Drop a magnet down an aluminum or copper tube, and you’ll see a hovering slow fall caused by eddy current damping. Here’s a quick video.

Make a fridge pen

Slip a small magnet underneath the metal clip on a pen (these uniballs are our favorite) and you can keep a pen handy on the fridge for your shopping list and phone messages.

Defeat magnetic safety interlocks
All kinds of cool industrial machines from photocopiers to deep fat fryers have magnetic safety interlocks to prevent the machine from working with the cover open. Whenever you see a magnet attached to a hinge, it’s there to protect you. So if you ever want to do something ridiculously dangerous like laser engrave your fingernails, you’ll need magnets to disable the magnetic interlocks.

Make anything into a fridge magnet
We like to make unusual things into fridge magnets. And this trick has occasionally fooled folks into trying to open our fridge magnets to look for candy.

Demonstrate diamagnetic levitation
By placing diamagnetic material (such as bismuth or graphite) between a large magnet and a small one, you can levitate the small one. Detailed instructions and links to kits for this are on Bill Beaty’s site, amasci.com.


Wake up your laptop or put it to sleep
Many laptops have a magnetic switch that tells the computer to go to sleep when the lid closes. Older Macs could be fooled into going to sleep with their lids up by waving a magnet by the upper right hand corner of the lid. Newer Macs can be fooled by resting a magnet on the switch on the right hand side of the keyboard. Caution: don’t put a magnet near your hard drive!


In 2028 food will be engineered to be more nutritious

‘Natural’ is a buzz term food marketers love to use, but barely any of our current produce ever existed in the natural world. The fruit and vegetables that we enjoy today have been selectively bred over thousands of years, often mutated out of all recognition from the original wild crop. Carrots weren’t originally orange, they were scrawny and white peaches once resembled cherries and tasted salty watermelons were small, round, hard and bitter aubergines used to look like white eggs.

But the selective breeding for bulky and tasty traits, combined with intensive farming practices, has sometimes come at a nutritional cost. Protein, calcium, phosphorus, iron, riboflavin (vitamin B2) and vitamin C have all waned in fruit and vegetables over the past century, with today’s vegetables having about two-thirds of the minerals they used to have.

By 2028, genetics and biomolecular science should have redressed the balance, so that DNA from one organism is inserted into another, eliminating the need to undertake generations of selective breeding to acquire desirable traits.

Just last year, researchers from Australia showcased a banana with high levels of provitamin A, an important nutrient not normally present in the fruit. To create this fruit, the researchers snipped out genes from a specific type of Papua New Guinean banana that’s naturally high in provitamin A, then inserted them into the common banana variety.

More controversially, DNA can be transplanted from completely different organisms to create varieties that would never occur with selective breeding. Corn has been successfully given a boost of methionine – a key nutrient missing in the cereal – by splicing in DNA from a bacterium. Even the genetic code itself can be edited to develop ‘superpowers’: in 2008, for example, researchers created modified carrots that increase the body’s absorption of calcium.

There have been hundreds of examples of these incredible botanical creations: potatoes, corn and rice containing more protein linseed having more omega-3 and omega-6 fats tomatoes containing antioxidants originally found in snapdragons and lettuce that carries iron in a form that’s easily digestible by the body.

Over the next ten years, the number of nutritionally enhanced crops will probably explode. Precise DNA-editing technology – namely a technique called CRISPR-Cas9 – now allows alteration of plant genetic code with unprecedented accuracy. Get ready for tasty apples with all the goodness of their bitter forebears, peanuts that don’t trigger allergies, and lentils that have a protein content equivalent to meat. It will be like creating the orange carrot all over again!


Casu marzu

Cheese lovers may pride themselves on enjoying cheeses that are extra drippy (think Epoisses de Bourgogne) or extra stinky (like the infamous Limburger), but nothing can beat the unique qualities of Casu marzu — also known as maggot cheese.

Hailing from Sardinia in Italy, Casu marzu is a sheep's milk cheese that's infested with live maggots. They eat and digest the cheese, all the while excreting an acid that turns the hard curd into something creamy and spreadable.

Because of the health risks, Casu marzu isn't sold in stores in Sardinia (and is technically banned), but people still produce it on a small scale, so if you want to try it, find a local guide who can hook you up.


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