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by 0 · June 05, 2014 at 12:31 PM

I'm guessing eating lots of meat, but what would be the easiest way to cook it?I know that the easiest way to cook vegetables is steaming, but what about meat?

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Matt_11 0 · June 03, 2014 at 03:43 AM

High protein is a waste. Sufficient protein is better. If you want to stay low carb then do high fat. Easy to do... Couple tbsp of olive oil plus lots of veggies with each meal.

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by 0 · April 28, 2014 at 01:46 AM

I have made gizzards differently multiple times and have enjoyed them each time, but I was wondering what other people do when they cook theirs. Just looking for new recipes is all. Thanks!

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by 40 · April 06, 2014 at 06:58 PM

A google search only gives me cancer related results...

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ivymcivy 0 · April 06, 2014 at 12:38 AM

Look up recipes for Pork Bung - pig rectum. I imagine the texture is the same, since the esophagus and the rectum perform somewhat similar functions (well, opposite functions). Thai cuisine is where you will find pork bung. I think you should... (more)

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by 43 · February 11, 2014 at 01:15 PM

I feel like I can't cook beef…whenever I cook it on stove top it tastes gross…something about frying it that is bad? Grilled meat tastes great, and meat in soup…but fried is just blah! Maybe I am cooking it on too high of a heat ruining it?... (more)

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begob 0 · February 11, 2014 at 01:15 PM

Here's all you need to know: http://www.seriouseats.com/2012/12/the-food-lab-complete-guide-to-pan-seared-steaks.html Take away: season well before and allow to rest. Works for me. Also - for oil I use butter ghee.

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by 13 · June 26, 2013 at 12:42 PM

Im stressing trying to figure out what NON toxic cookware to purchase. I only need something to bake my chicken in and a frying pan! Ive narrowed it down to stainless steel, and enamel coated cast iron. I also want a CAST IRON frying pan but... (more)

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Adam_Crafter 0 · June 26, 2013 at 12:42 PM

http://paleohacks.com/questions/tagged/cast-iron Don't forget our growing archive...

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by 15 · May 11, 2013 at 02:56 PM

Most people say bone broth should be cooked for a maximum of 72 hours. I've been going 6 days now. each day i drain out the liquid and refill the crock pot with fresh spring water. Although most if not all the collagen is gone, i have a hunch... (more)

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Elizabeth_12 0 · April 13, 2013 at 11:40 AM

To add to my previous non-answer, I've since tried reusing bones twice, and both times the second broth has gelled just fine. For beef broth I added one fresh additional bone the second time round, and for pork broth I didn't add any new bones,... (more)

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by 0 · July 28, 2012 at 12:38 AM

I saw solid coconut oil being sold in a bulk box of 35lbs for like $45 at The Web Restaurant Store meant for use with popcorn. They had both solid and solid white. But even with googling it, I couldn't find out whether you could use it for other... (more)

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John_the_Drunkard 0 · July 28, 2012 at 12:38 AM

You'll just have to check the labelling or dig into the company to find out if the oil has been buggered with. If it hasn't, their going to be suprised by a bunch of new orders!

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by 1401 · April 18, 2012 at 03:50 PM

What are your favourite vegetables that you can eat everyday? Can you list some good non-nightshade ones? How do you eat them, cooked or raw? If cooked, how is it cooked? Boiled, steamed, sauted, fried, baked lol?

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Ebice 0 · April 18, 2012 at 01:43 AM

Carrots!!! then any leafy green things.

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by 77322 · March 02, 2012 at 02:51 AM

Sorry if this has been asked before but I just picked up some buffalo heart (frozen). I am wondering if anyone has any suggestions for the best way to cook it? Thanks in advance.

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Alex 0 · March 02, 2012 at 02:51 AM

I like heart either sliced thin and quickly seared on both sides, leaving it fairly rare, or cooked sous vide at 134 degrees for 48 hours and then seared off.

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by 313 · January 22, 2012 at 02:23 PM

I was wondering how I would prepare tallow if I just wanted to eat a couple of tablespoons as I know eating it as it is wouldn't have been through enough of a cooking process to rid of germs. I am new to cooking so I apologize: if I cook a good... (more)

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Sara_S_ 0 · January 21, 2012 at 06:45 PM

I don't usually refrigerate my tallow, when I render it from suet. Sometimes I don't have suet, so I get marrow bones and save the fat from making broth. That fat I refrigerate. The reason you don't want to get it too hot when you render it is... (more)

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by 313 · May 23, 2013 at 04:21 PM

So I have read of a study which tested the water after 18 hours or more or something of a bone broth that was acidic to leach calcium from the bones and the water contained less than 50 mg of calcium per serving, so I am considering eating the... (more)

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Stephen_4 0 · May 22, 2013 at 11:46 PM

Bump bbbbbbbbuuuuuuummmmmmmmpppppp

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by 160 · October 06, 2011 at 04:42 PM

Hey everyone... I posted this a few days ago but it mysteriously disapeared before I could see the responses. So if you posted then, thank you and I'm sorry i didn't get to see it! I'm making a paleo cookbook as a Christmas gift for my older... (more)

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VandyGear03 0 · October 06, 2011 at 04:42 PM

www.marksdailyapple.com just had a contest where everyone had to submit a link to their favorite Primal recipe. There are over 19 pages of comments and 600 recipes listed, and each one of them is SOMEONE's favorite! I've printed out dozens of... (more)

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by 455 · May 17, 2011 at 06:12 AM

I have been trying out the Perfect Health Diet's recommendation of starch intake. I wanted to try taro and went to an Asian grocery store. I picked up a four pound corm of taro. (They also had smaller corms of taro, but the clerk suggested I... (more)

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lalabomba 0 · May 17, 2011 at 06:12 AM

isn't poi made from taro? I heard poi is very tasty, but I have never tried it.

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by 24343 · November 10, 2010 at 07:24 PM

Does anybody have a sense of the main methods our ancient paleo kinsmen used to cook meat? Smoked meat is delicious, but an occasional thing for me because of the polycyclic bad guys. Not a huge issue for cavemen because stomach cancer... (more)

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Ambimorph 0 · November 09, 2010 at 02:18 PM

New on the AGEs debate, an article from Ned Kock: High-heat cooking will AGE you, if you eat food deep-fried with industrial vegetable oils (more)