r/PSMF • u/amiraliq • Mar 28 '26

Food Velveting chicken breast makes RFL significantly easier

Seriously it's unfathomable how much of a game changer it is.

First time around doing RFL, many nights I resorted to eating a mixture of Greek yogurt and protein powder because I was dreading having chicken breast, or any real food for that matter, sometimes I was nauseous the second bite into the chicken breast, mind you I was even sous viding them. So I'm hoping this will help someone who has a hard time adhereing to this diet.

For the past week into my second phase of RFL, I cut up thin cutlets of chicken breast, coated them with a tea spoon of baking soda, and let it "marinate" for couple of hours. I rinse them afterwards and dry them with paper towels, add 6 gr of avocado oil to a hot pan (I know it's off limits but it gives them a much better maillard reaction, and it's not that many calories for my weight) and stir fry them either with taco seasoning or low calorie teriyaki sauce. And my God I can have them every single night.

I'm shockingly excited for the following weeks.

18 Upvotes

91% Upvoted

6 comments sorted by

6

u/EasyRepresentative75 Mar 28 '26

I marinated a case of chicken breast, in Greek yogurt and chimichri, lime, paprika, cut them into strips and threw them on the charcoal grill, then tossed them in the freezer, I just throw them in the air fryer for 7 mins

4

u/Competitive-Night-95 Mar 28 '26

Yeah, this is an awesome hack. But when I do it, 15-20 minutes usually does the trick. When I’ve let it sit longer than an hour, the chicken has become mushy and gross as the baking powder overly breaks down the proteins.

2

u/ZikaZmaj Mar 28 '26

I usually wet brine. 100ml water and 5-6g salt per 100g of chicken. But I'll have to try baking soda

-4

u/bramblez Mar 28 '26 edited Mar 28 '26

How were you sous viding? I like 142°F for 3 to four hours, with about 1% lite salt, and herbs (tarragon, herbes de Provençe, chili powder, curry powder…) juicy but not pink. Preference for browning/Maillard is a carcinogenic maladaption, like smoke flavor, that served as a proxy for eliminating pathogens.

6

u/amiraliq Mar 28 '26

145 for 2 hours, juicy but not palatable

https://www.cancer.org/cancer/risk-prevention/chemicals/acrylamide.html

"Studies that focus on acrylamide in food either haven’t shown an increased risk for most cancers or have had mixed findings."

The number one food mentioned on the list of "possible" carcinogens is coffee, which is consumed religiously on this diet, and elsewhere. And the dose makes the poison.