Boiling greens

[LucH]

@mossy
Talk with AI (Claude)
Context 1 (nutrition and health forum)
LucH says:
I won't use microwave: Proteins are exploded. (...)
Context 2:
LucH thinks:
Pressure cooking may become a problem for human metabolism as long you usually use this way. So it’s a question of frequency and quantity.
And saying it’s quicker and that we all know people who do so for their grand-ma who lives like a well-fit centenarian (nearly a 100 year-old well-fit body-shaped person)...
We have all heard of a 100 year-old smoker who’s fine. Nobody won’t refute / disprove that cigarette is bad for lungs ...

Demand for AI
Don’t comment what precedes.
The forumer cooks the weekend for the week. The menus are +/ balanced for macronutrients LPG and most nutrients. Eat home-made food, not much from manufactured origin.
Be positive, moderate in advice. Need to register in 2 or 3 times, like most people when it’s a thorough change. The key demand: How to adapt to optimize when you don’t have time or energy to prepare a meal after a workday.
Don’t ask for detailed menus. Of course, he / she doesn’t suffer from thyroid, adrenal glands, low-grade inflammation, immune reaction …

Claude says:
Blabla (not pertinent).
=> I summarize after 2x re-redirection.
So we suppose a lack of time and energy during the week. We accept short-time and easy cooking with potatoes, pasta and rice.
We use “meat cuts” that are allowed or +/ beneficial when cooked by pressure.

Here are suggestions for 3 “models”, for 2 days in the week.
Section 1 (for 2 days)
These share connective tissue and collagen — exactly what pressure cooking handles best. The result is tender, the cooking time is cut by half or more, and they reheat well during the week without drying out.
These are also generally less expensive cuts — an added practical advantage for batch cooking.

Examples:
Tough / thick cuts for pressure cooking — examples
Poultry
• Chicken thighs and drumsticks — ideal, stay moist
• Chicken whole legs — same
• Turkey thighs — less common but excellent
• Chicken wings — good for a richer result
Duck
• Duck legs — perfect for pressure cooking, fat renders well
• Duck confit-style preparation — works very well under pressure
• Duck thighs — same logic as poultry above
Rabbit
• Whole pieces or legs — underused but very well suited
• Stays tender, mild flavour, pairs with anything
Pork belly
• Shoulder — excellent
• Spare ribs — very good
• Cheeks — outstanding result
Beef / veal
• Shin, cheek, shoulder, short ribs
• Osso buco cuts — veal shin particularly good

Comment (LucH)
Moderate pork.
Duck breast and pork belly are specific cases
Duck breast (magret)
• Naturally tender — pressure cooking is too aggressive
• Best cooked pan-seared on weekend, medium doneness
• Reheats gently during the week without drying if sliced cold and warmed briefly in a covered pan with a little water. (Fine with musterd, if you like it so).
• 650g covers 3 days easily if portioned right
Pork belly
• Fatty and layered — pressure cooking actually works here
• Fat renders, meat stays moist, reheats very well
• Good candidate for the pressure cooker batch

So the distinction within this category
Cut / Method
Duck breast / Pan weekend, gentle reheat weekdays
Pork belly / Pressure cooker viable
Duck legs / Pressure cooker ideal
Chicken thighs / Pressure cooker ideal
NB: Roasted before pressure is best.

Section II (for 2 other days)
Pragmatic choices. What works well under pressure cooking
Legumes — best case for pressure cooking. Not 2 days in a row (anti-protease).
• Lentils, chickpeas, white beans, black beans
• Texture and digestibility actually improve
• Portion and freeze — grab one portion per weekday
Comment (LucH)
These two categories are where pressure cooking makes the most sense nutritionally and practically — long cooking times reduced problems. Need still to alternate.
What goes with it that's fast, real, and doesn't require weekend pre-cooking.
Eggs, tins, cheese — things that live in your kitchen permanently, no planning needed, combined with freshly cooked starch in 10 minutes total.

Third part — spontaneous weekday meals, no planning needed
Eggs + salad or tomato + a soup
• 5 minutes maximum
• Always available, no weekend prep required
Beans + pasta
• Pasta cooking = passive wait
• Beans from weekend batch or a tin — straight on top
Lentils + rice
• Both cookable during the week, passive
• Or lentils from weekend batch — even faster
Frozen mixed vegetables + wok + bacon
• 10 minutes, high heat, done
• Bacon adds fat and flavour instantly
• Frozen vegetables are nutritionally fine — underrated

[Milk Destroyer]

@alfredoolivas Perhaps, but I'm not certain. I actually was eating a lot more kale recently (maybe 150g a day) for a week and I did notice I had lost some weight (like 5lbs), but I was also walking in nature more at the time.

I'll try incorporating it more consistently and get back to you.