Personal Tanya Day 36: Mind Over Matter (CH17.1) | Dovid Vigler
2025-01-27 Mon, 27 Tevet 5785 | Beinoni Rule Body w Mindful Love
Scripture: Romans 12:2 | Transformed by Renewing of Your Mind
Yorkshire Pudding Recipe || Glen & Friends
Discover the secrets to making perfect Yorkshire puddings every time! In this episode, we dive into the history and evolution of this classic dish, exploring its roots in 17th and 18th-century English cookbooks like Robert May's The Accomplisht Cook and Hannah Glasse's The Art of Cookery. While traditional recipes vary, we uncover why the method matters more than the ingredients.
Using a simple 1:1:1 ratio of eggs, milk, and flour, I’ll show you the step-by-step process to achieve golden, airy Yorkshire puddings with a crisp exterior and no stodgy middle. From using a popover pan or cast iron to resting the batter overnight and mastering oven temperatures, this video has everything you need to impress at your next Sunday roast.
Plus, hear why fine flour and clever marketing gave Yorkshire pudding its name and learn how to tweak this timeless recipe for ultimate results. Whether you’re serving them with beef drippings or a dollop of jam, these Yorkshire puddings are a must-try!
Sky High Yorkshire Pudding Recipe:
Equal parts by volume of egg, milk and flour.
For example: Crack 4 eggs into a measure cup, note volume.
Mix those eggs with the same volume of flour, then
Mix in the same again volume of milk.
Add a pinch of salt.
Method:
This batter (any Yorkshire pudding batter for that matter) works best if let rest in the fridge for 12 - 24 hours.
If you let it rest, don’t add the salt until just before baking.
Pre-heat your oven and (dry) pan to 475ºF.
Once pan is heated, add a high smoke point oil to each cup.
Now heat the pan & oil again, until oil is just about smoking.
Quickly fill each cup ½ of the way & place back in the oven.
Bake at 475ºF until Yorkshires stopped growing ~15min.
Turn oven down to 350ºF & bake 15-20 minutes more.
Chocolate Pie Lattice | Duck's Umbrella
I've held off on making these in the past bc it always seemed the ppl who made these were severely overweight..but here is a video on the best essential fat for mitochondria | Dr. Liu
Here's what you need to know to eat essential fats and why others spike your blood sugars. [14:18] Fat inhibits the metabolism of carbohydrates, so when you eat fat you make your body more insulin resistant which then increases your blood sugar. But you only see that increase when you eat carbohydrates, so when you eat carbohydrates, you see a higher increase in insulin response.
If you want to increase weight then insulin is a growth hormone to have in high amounts. But the real answer isn't as simply as avoid fat or eat mostly fat, both diets are extremely hard to do bc they both don't taste so good. The nutrition label is incomplete, so it is not ideal to tell you which is the best fat.
When it comes to weight gain, even though all fats are equal in potential energy or stored energy--in reality, not every fat has the same effects on your body, even if you eat the exact same fats in the exact same amounts.
Fats that are solid at room temperature like butter & coconut oil have higher concentration of saturated fats, only the fish oil supplement has no SF, SF is the worse bc it is found to build up fat in the liver & pancreas & skeletal muscle. These are our three metabolic organs.
They are not our fat storage organs so fat doesn't belong in these organs but they help us metabolize fats & carbohydrates. SF have been shown to be a mitochondrial toxin, when we poison [damage] our mitochondria, we slow down our metabolism.
This damages our ability to burn fat, process glucose, and gain weight.
These SF will add more plaque in the arteries,
Reduce overall immunity, on top of the weight gain.
Remember we don't have to eat SF to create SF, which can be made from any excess calories we eat, regardless if it is from: Alcohol, carbohydrates, protein, or fat. [17:28] The quickest way to poison your metabolism & to gain weight is make your body make more fat. That's with ultra processed foods, which gives you more [simple] or pure proteins/carbohydrates/fats; and when we have more access to those nutrients faster, we overwhelm our metabolism & our body can't have these things floating in our bloodstream all the time so it's going to rapidly convert & store them as fat.
But if we keep the fat in the matrix of a whole food, like eating the olive instead of the olive oil, or the avocado instead of the avocado oil, an apple instead of drinking the juice...
Then we will change how quickly our body seizes these caloric nutrients, which will then allow our body time to metabolize the calories we are eating.
Man made Trash: Trans Fats [21:30]
Increase insulin resistance
Less energy
Increase oxidative stress
Increase inflammation
Raises LDL cholesterol
Lower HDL cholesterol
Heat turns fats into trans fats, so fast foods where they re-use the fat over & over again to make fried foods are a source of trans fats.
Artificial food is any processed food, which is man made.
