CARNIVORE BREAD Gets Crispy - Crostini and Croutons! 🥖

[@beabeasley9212]

Chris, as a retired chef instructor and owner of a catering and event management company, I have written thousands of recipes, some published in books, magazines and newspapers. You should win an award for THE MOST Comprehensive Recipe Website!! 🏆🏆🏆

[@ChrisCookingNashville]

That is very kind of you to say. Thank you for such a humbling compliment. 😊❤️

[@beabeasley9212]

@@ChrisCookingNashville 💕

[@ChrisCookingNashville]

😊❤️

[@cindydemanche3839]

It was great to see Ash's Mom on the video, she clearly enjoyed your crustini's too.

[@Northlifestyle]

I can't wait to see your carnivore breads on the market.😉 I'll be an instant customer. 😋

[@optionout]

💯 He has the talent to become a legit millionaire.

[@Northlifestyle]

@@optionoutAbsolutely and being the first in the business would put him way ahead of the game.

[@optionout]

@@Northlifestyle 🎯

[@deedee67888]

Bruschetta is back on the menu? Yes!

[@yvonnecrozier4536]

Nice to meet more of your family Chris and Ash! God bless you for your work for us!

[@audreystarr6166]

Christmas, you are THE MAN!!!! PLEASE PLEASE PLEASE DO A RECIPE ON HOW TO MAKE SOFT PRETZELS!

[@rancancookcanoy9768]

Chris, awesome. Was good to see Ash’s mom join you in this video. I notice supervisor Mel was on duty. Nice presentation. You rock!!! Thank you.

[@ChrisCookingNashville]

Thanks! Yes Mel is always watching. Haha. You too my friend! 😊😊😊

[@kellysnavely7903]

Loved seeing your special guest!! How cool to get to see Ash’s mom! Hope she had a nice time in Nashville.

[@ChrisCookingNashville]

She has a blast 😊😊😊

[@SheCreatesStuff2]

Wow! Congrats to the MIL! That bread looks soooo good. You did great!

[@ChrisCookingNashville]

Thank you so much 🤗

[@22qcat]

We got to meet Ash’s beautiful Mom!! Family is everything. 😊 I love love your bread-this looks so yummy!

[@ChrisCookingNashville]

Thank you so much 🤗

[@AshTaylorcountry]

Love this video! ❤❤❤

[@ChrisCookingNashville]

😊❤️

[@cheriepanter9333]

Fabulous as always ❤

[@joane8651]

I'm thinking STUFFING for Thanksgiving! French Toast!! So many ideas, thanks Chris!

[@ChrisCookingNashville]

You are so welcome!

[@richardwilliamswilliams]

Good morning neighbors, remember the people up here in the mountains!!😊😊😊

[@ChrisCookingNashville]

Good morning neighbor. Yes the mountains and the folks there are in our prayers for sure.

[@larrainesnow1268]

So happy for your Mother-In-Law💕 This bread is next on my list💋

[@optionout]

Chris is a freakin GENIUS!

[@sarahkirbach5040]

I so glad I clicked on your video. I just started low carb and I already want to quit and eat all the things (I’ve got kids so everything’s in the house. But, your video helped me so much in a moment of weakness 😊

[@ChrisCookingNashville]

So glad you’re here and happy we can help. You can do this!!! It’s tough at first but gets easier. Lean on the community and let us support you. 😊👍🏼

[@sarahkirbach5040]

@@ChrisCookingNashville thank you, blessings to you and your family Chris- that is so kind to say 😊

[@ChrisCookingNashville]

Blessings to yours as well. Happy to be here and help any way we can. 😊

[@mishypoo]

Wow!!!

[@rgvtexas8391]

I knew when I mentioned croutons the other day, I'd be seeing a new video.

[@kathleenclodi4447]

I'm drooling 😋

[@JWtheElder]

You are a carnivore wizard!

[@dusitnwright4443]

You could turn that into a stuffing and or a french bread pizza

[@LaureWaytek]

Great idea! You just keep raising the bar on yourself. I'm definitely a fan! If you come up with a good sourdough flavored bread, it will be an effort to not make you my idol.

[@BigVine-m5i]

Please write a cookbook so we can do your recipes more easily.

[@sweetie89207]

Pure genius! Now just to find some money for a dehydrator 😂😂

[@lovesJesus448]

❤put it in your oven on the lowest setting for 1 hour maybe...on a rack not a pan...also I bought my dehydrator at a flea market 25.00❤Praise the Lord Jesus ❤

[@suesmith1569]

Have been watching/re-watching videos in an effort to get ready for our first Carnivore Thanksgiving and the holidays. Remembered the crouton video. So ... I'm going to attempt to make my SAD dressing (outside of the bird) with them. Being old school and always making dressing with a plain old white bread, I think these should work nicely.

[@ChrisCookingNashville]

Have fun! 😊

[@suesmith1569]

@@ChrisCookingNashville Dr. Berry would be proud ... I always put the "guts" in my dressing LOL!

[@ChrisCookingNashville]

There ya go 😊👍🏼

[@KetoSimple]

I'll take a giant batch to just snack on...

[@ChrisCookingNashville]

Indeed 😁😁😁

[@lisafinley6417]

Oh my! I’m thinking chicken and dressing for Thanksgiving 😃

[@wildflower1335]

Ash's Mom, (Clair, I think), you are an awesome beautiful Lady and I see where Ash gets it!!!

[@ChrisCookingNashville]

❤️😊

[@miasgirls3]

♥️♥️🥰

[@smoath]

Go Mom!

[@Homested_Happenings]

Will it French toast? That is a weakness of mine.

[@ChrisCookingNashville]

kzbin.info/www/bejne/omWpe6OdgJeMp68si=fUcqo56y67UWtmjo

[@Homested_Happenings]

@@ChrisCookingNashville thanks 😋

[@ChrisCookingNashville]

😊👍🏼

[@seana1294]

Is there any non-dairy substitute for the heavy whipping cream? Whipped tallow or lard or maybe any other kind of fat with protein and water?

[@janp7660]

At Kroger I've seen country crock heavy cream non dairy. It's pricey. I tried it once for coffee and it tasted pretty good. Don't know if it would work for the bread but I don't see why it wouldn't. Its usually on the bottom shelf in the dairy cream section.

[@ChrisCookingNashville]

Because of the physics and chemistry of this recipe I don’t recommend substituting it. That would require a different technique entirely.

[@laura18093]

Good afternoon: Do you still have a link for the egg whites?

[@ChrisCookingNashville]

These are what I use most of the time: amzn.to/4eZtmbE

[@susankitchin325]

Can these be dried in a 170 degree oven, if we don't have dehydrator?

[@ChrisCookingNashville]

Sure can 👍🏼😊

[@stevenstone8875]

Chris, do you dry age your steaks before cooking them in the sous vide?

[@ChrisCookingNashville]

Usually I do. 😊👍🏼

[@stevenstone8875]

@@ChrisCookingNashville I cooked two cuts of prime that I dry brined for 48 hours yesterday and they were terrible! Tough, dry and too salty. I cooked them in the sous vide for 2 hours at 130 degrees then finished them off in a hot skillet. They were over cooked and not medium rare like I thought they would be. Any suggestions?

[@ChrisCookingNashville]

There are a couple things here. 1: what cut of steak? “Prime” is a grade of meat but the cut makes a much bigger difference in terms of final outcome. 2: if they were too salted then it was most likely just way over salted. 3: are you sure your sous vide is actually calibrated to accurately keep things at 130 degrees? Depending on the brand and model it may or may not be good at keeping the temperature stable. Temp fluctuation means it may actually cool up to 135, 140, or even more and if it’s not calibrated correctly you could have it set to 130 and it may cook to 150, 170, or who knows what else. 4: 2 hours is not enough time to tenderize a cut of meat that isn’t naturally tender. Depending on the cut I will cook 12, 24, even 48 hours to get a tender result based on what I’m cooking. 5: what is your container setup? The insulation of your container will affect the consistency of water temperature as you’re cooking and this will affect the final outcome too.

[@stevenstone8875]

@@ChrisCookingNashville Prime rib, sorry. I used the Annova sous vide you recommended and the 8 gallon tank. There is no instructions on any calibration technique with the sous vide. Ovr salting is kind if s no brainer, my bad. Two hours is what was recommended

[@ChrisCookingNashville]

Gotcha. So prime rib is a large cut and takes longer to tenderize in my experience. Depending on the size of the roast I’d go anywhere from 8-12 hours at least or even better at 24 for a big roast. If there’s a calibration issue with the Anova they would have to give you a new unit most likely but there customer service is good. I’d recommend set it to a temperature and let it run for a while and then check it with another thermometer like an instant read and see if it’s correct. Also prime rib is a fatty cut so I’d actually recommend 132 personally as fat breaks down somewhere between 128 and 138 usually. 132 does a good job for me for fatty cuts. It sounds like you need more time and to ensure the temperature is registering correctly.

[@loriwyoming835]

Can I freeze the bread and still be okay to make these later?

[@ChrisCookingNashville]

Shouldn’t be a problem. 😊👍🏼

[@loriwyoming835]

@@ChrisCookingNashville Thank you!

[@ChrisCookingNashville]

Anytime 😊

[@darylSKYTZOwillis]

Chris can this bread be used as pizza crust?

[@ChrisCookingNashville]

I’m not sure. I’d recommend this pizza crust recipe personally. kzbin.info/www/bejne/a4jSlqiFrrKIi7csi=L5GoyNWfNGA74yhr

[@Carnivore1959]

What if i dont have a dehydrator?

[@ChrisCookingNashville]

Discussed in video

[@Carnivore1959]

@@ChrisCookingNashville so sorry...I really did watch whole thing ...promise. I'll go back and watch again...lol

[@ChrisCookingNashville]

No problem. 05:03 in the video. 👍🏼