https://yixinyi.github.io/BasedKeto/tags/staple/Recent content in Staple on BasedKetoHugoenSun, 07 Dec 2025 00:00:00 +0000https://yixinyi.github.io/BasedKeto/posts/steak/Sun, 07 Dec 2025 00:00:00 +0000https://yixinyi.github.io/BasedKeto/posts/steak/<p>Simple, low-effort ribeye: dry-brined in the fridge, then reverse-seared. You get a crispy crust, buttery, reddish interior, zero carbs, and maximum flavor from minimal ingredients. With a final knob of butter, the fat-to-protein ratio exceeds 1.5:1.</p> <h3 id="ingredients">Ingredients</h3> <ul> <li> <p>1 ribeye steak, 1.5 inches thick</p> </li> <li> <p>Salt and freshly ground black pepper</p> </li> <li> <p>2 tbsp avocado oil</p> </li> <li> <p>Butter (or herbed compound butter), for serving</p> </li> </ul> <h3 id="instructions">Instructions</h3> <ol> <li> <p><strong>Fridge “Dry-Age”</strong></p> <ul> <li> <p>Pat the steak very dry with paper towels.</p>https://yixinyi.github.io/BasedKeto/posts/frepe/Sat, 06 Dec 2025 00:00:00 +0000https://yixinyi.github.io/BasedKeto/posts/frepe/<p>Frepe is the classic French crepe stripped down to keto essentials: eggs and butter only, blended into a smooth, fully emulsified batter. The result is a flexible, crepe-like sheet with a fat-to-protein ratio of about 3:1—a convenient, versatile, delicious keto staple. Use them as wraps, noodle substitutes, or a high‑fat side.</p> <h3 id="ingredients-makes--9-10-frepes">Ingredients (Makes ~ 9-10 frepes)</h3> <ul> <li>12 large eggs</li> <li>8 oz (1 cup / 227 g) salted butter</li> </ul> <p><em>(If using unsalted butter, add ½–1 tsp salt to taste.)</em></p>https://yixinyi.github.io/BasedKeto/posts/chicken-terrine/Wed, 29 Oct 2025 00:00:00 +0000https://yixinyi.github.io/BasedKeto/posts/chicken-terrine/<p>A smooth, herb-infused chicken terrine with a 2:1 fat-to-protein ratio. Fresh basil and rosemary add aroma and help limit oxidation. The chicken itself works as a natural emulsifier, creating a silky texture that supports digestion and delivers balanced, keto-friendly calories. A reliable staple that covers your macros and keeps your gut happy.</p> <h3 id="ingredients">Ingredients</h3> <ul> <li> <p>1.2 lb lean ground chicken</p> </li> <li> <p>1 cup fat (butter, olive oil, high-oleic sunflower oil, or a mix)</p>https://yixinyi.github.io/BasedKeto/posts/egg-roll/Mon, 01 Jan 0001 00:00:00 +0000https://yixinyi.github.io/BasedKeto/posts/egg-roll/<p>This keto egg roll dish takes inspiration from the Japanese <em>tamagoyaki</em>. The eggs are cooked gently in thin layers, creating a tender, soft texture that’s easy to digest. Light seasoning, cream, and herbs add depth without heaviness, making it a simple yet refined ketogenic dish suitable for breakfast or a savory snack.</p> <h3 id="ingredients">Ingredients</h3> <ul> <li>4 large eggs</li> <li>1 tbsp heavy cream</li> <li>1 tbsp (wine or apple cider) vinegar</li> <li>1 tsp of salt</li> <li>1 tsp soy sauce (optional)</li> <li>Olive oil for the pan</li> <li>Fresh herbs: scallions, parsley and/or cilantro</li> <li>Spices (optional): black pepper, spicy pepper flakes</li> </ul> <h3 id="instructions">Instructions</h3> <ol> <li> <p><strong>Mix Eggs</strong>: Beat the eggs gently (don’t foam). Stir in heavy cream, soy sauce, vinegar, salt and fresh herbs</p>