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by 952 · August 13, 2014 at 09:04 AM

What is your favorite one?Bonus points for:1. Focus on quick-and-easy recipes that can be done under 10 minutes (not counting the time you need wait for the stuff to cook) and with 5-10 ingredients as opposed to two hours cooking sessions using 50... (more)

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hottijub 0 · August 13, 2014 at 09:04 AM

you better Try this cookbook more than 370 amazing paleo recipes the instructions are very simple , Try itThe pleao recipe Book

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by 0 · July 18, 2014 at 09:13 PM

Which is better? I currently cook with butter and coconut oil, but have read that olive oil contains a greater amount of vitamin E than CO. Should I switch?

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Chronic 0 · July 18, 2014 at 04:14 PM

I use both, coconut oil and/or ghee for cooking and olive oil for dressings & dips. I find coconut oil in a cooked meal is more satisfying than olive oil, but olive oil is more refreshing so goes better with raw veggies like salads, guacamole.... (more)

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by 0 · July 01, 2014 at 06:14 AM

I was in the gas station and I noticed nuts coated with Cacao powder. Of couse they used a none paleo friendly oil but it was something I wanted to do at home. I've already soaked and dehydrated the nuts. I'm not very good at making recipes, so I... (more)

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moors 0 · July 01, 2014 at 06:14 AM

melt some cocoa butter, add some natural cocoa powder and some carob extract(which is something like molasses) or honey, mix and cover over nutsOr if you have cacao powder, just mix with some honey or carob extract and cover over nuts.

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by 2272 · June 22, 2014 at 04:37 AM

I recently purchased a cast iron set and have love cooking with it. However, whenever I look up recipes/instructions on how to cook up a steak or something, it always says to cook on high heat.I like to cook on medium to low heat to prevent... (more)

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ivymcivy 0 · June 22, 2014 at 04:37 AM

The problem with most home cooks is that they are afraid to cook with high heat. The Maillard Reaction is what creates caramelization and flavor - even a rare steak needs a decent sear on it to be delicious. If you are afraid of heat, don't cook... (more)

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by 2272 · May 13, 2014 at 02:55 PM

I bought some duck hearts from the farmer's market and will be cooking em up tonight...anyone have any tips/tricks? I was just planning on tossing em in the pan with butter on high heat (I also have a pork heart that I plan on doing a quick... (more)

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missmiddlemarch 0 · May 12, 2014 at 07:51 PM

Desmond, my friend in the offal brotherhood! I got a great spice mix in a tub at Trader Joe's called Dukkah. It has ground sesame seeds, fennel, coriander, anise, salt and ground almonds. I've shaken it onto goat, lamb and chicken livers when... (more)

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by 0 · May 06, 2014 at 01:39 AM

Hey, I cook chicken nearly every day. It would make sense that it's the healthiest tastiest chicken I can eat. So I have a question for you: You only have 15 minutes to cook a chicken breast, what would you cook it in,... (more)

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Linds 0 · May 06, 2014 at 01:39 AM

Forget cooking a chicken breast every single day. Instead buy 2 whole chickens on a day you have off (say Sunday), cover with your favourite spices and EVOO, stuff with some carrots, garlic and onion and slow roast them in the oven. When done,... (more)

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by 0 · April 22, 2014 at 09:34 AM

Hi everyone, I've been making cauliflower rice (following the recipe from "Against All Grain" and only on one occasion was it amazing and tasty.....the other occasions it tasted strange, bitter and just inedible. The other day as I was cooking... (more)

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missdarwin 0 · April 22, 2014 at 09:34 AM

Thanks everyone who replied, really helpful! x

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by 0 · April 17, 2014 at 05:47 PM

Is it okay to fry meat/chicken and veggies in butter or is coconut oil a better alternative?

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LowerCarb 0 · April 17, 2014 at 05:46 PM

Butter is fantastic for scrambled eggs, fried eggs and some vegetables that do not require high heat. Good-quality ghee is the go-to fat for high-heat frying though, as its smoke point is much higher.

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by 0 · April 11, 2014 at 07:16 PM

I have tried several bread recipes over the years, from being on the SCD diet to the Paleo diet, and although my kids will go for gluten free, they want Udi's bread type breads (yes, I do know how bad they are - I read the ingredients!). After... (more)

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by 0 · March 23, 2014 at 07:41 PM

For most of my cooking, I use olive oil, butter, or coconut oil. On occasion we'll have some lard, but I'm not too experienced with it. Coconut oil seems to be a good choice for high temperature cooking because saturated fats are more stable... (more)

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Fatfeaster 0 · March 23, 2014 at 07:41 PM

I've also been using avocado oil for high temps, but recently I've read in paleo cookbooks that it should only be used cold. I'm not sure why.

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by 0 · March 22, 2014 at 02:06 PM

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by 0 · March 21, 2014 at 12:14 PM

Hey, Love frying up some veggies and meat but can't find a SINNNGGLLLEE stir fry sauce recipe. I find lost of sauce recipes but nothing for a good stiry fry. I am a bit nervous to just toss up any oil and veggies and hope for the best- some... (more)

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raydawg 0 · March 21, 2014 at 10:27 AM

You could use some coconut aminos in place of soy sauce, for example.

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by -2 · March 21, 2014 at 12:21 PM

I'm hoping to make this topic a peaceful, interesting discussion. So supposedly we came from apes or gorillas right? Well, to me, gorillas and apes don't appear to be any more special than a polar bear, a deer, a shark, etc. Supposedly... (more)

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Methodician 0 · March 19, 2014 at 08:24 PM

You're really trying to scratch at the surface of a deep and complicated topic that you could spend 20 years of your life studying before truly understanding... "what made us turn into human".... I'll do my best to explain what little I know in... (more)

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by 0 · January 30, 2014 at 03:20 PM

I would like to know if the omega 3 ALA and omega 6 LA oils in vegetables, nuts and seeds are destroyed when cooked, and if so to what degree? I understand that refined sources of omega 3 should not be heated such as flax seed oil but I was... (more)

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glib 0 · January 30, 2014 at 12:52 AM

In general, fats degrade the most upon cooking (cmp to carbs and proteins). It not just PUFA, also MUFA and SFA. Solution: forego fried foods in particular and even sautéed foods. Eat baked, boiled, long simmered and raw foods. BBQ foods are... (more)

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by 0 · December 02, 2013 at 01:43 AM

Im a single parent, the almond flour is too expensive can i use coconut flour instead?

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joanna_4 0 · December 02, 2013 at 01:43 AM

when i was on SCD, i used coconut flour mixed with almond flour. i usually didn't bake solely with coconut flour because i can't eat eggs. for some reason, you need more eggs when you bake with coconut flour.

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by 0 · November 28, 2013 at 06:41 PM

And what evidence is there that these enzymes even exist in the food?

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FishGelatin 0 · December 11, 2013 at 03:15 PM

bump

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by 0 · November 11, 2013 at 03:39 AM

I like to cook Thai food at home but almost every recipe contains sugar. I usually omit sugar but that changes the salty-sour-spicy-sweet thai flavor to just salty-sour-spicy. Still good but not the same. If I was going to use a sweet... (more)

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samc 0 · November 11, 2013 at 03:39 AM

I never add sugar to Thai food. If I want some sweet (rare) I'd use some spices. . . Cinnamon, Allspice, etc.

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by 5 · October 31, 2013 at 02:49 PM

Recently bought some Green Pastures (CLO) Infused Coconut Oil and wasn't expecting the blend to be so fishy. Therefore I can't use it for normal coconut oil purposes unless I want everything to turn out smelling/tasting like cod liver oil. ... (more)

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samc 0 · October 31, 2013 at 02:49 PM

Sounds like you need to mix it into something with loads of flavor, perhaps a fruit smoothie or you could ruin a cup of coffee. I'd probably just eat a spoonful of it and be done with it. Take your medicine approach.

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by 0 · October 28, 2013 at 05:18 AM

Hi. My name is Abigail, and I am the mama who went in her kitchen one day and created The YES Bar for my family. I never imagined it would be a business someday, nor did I ever think the bar would earn so many devoted fans and be nominated for... (more)

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abigailrose 0 · October 27, 2013 at 08:56 AM

@paleot So sorry. Not intended in a bad way. Just an honest intro. Please forgive if I have offended. Just wanted to share with you all. :)

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by 982 · November 01, 2013 at 05:53 AM

Lately when I cook steaks, I've been doing a mix of organic olive oil + grass-fed butter ghee + a little bit of water. I find this allows me to cook at a semi-higher temp without burning the meat or the olive oil. The thicker the steak or... (more)

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samc 0 · October 25, 2013 at 12:11 AM

Pre season the meat a few hours ahead with salt, put it closely under a very hot broiler and cook about a total of 7 minutes. I don't add any oils or butter. Hamburgers usually in a pan with some coconut oil to prevent sticking to pan.

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by 0 · October 15, 2013 at 01:56 PM

I have a cookie recipe that calls for lard as the fat. It's a shortbread-style cookie. I'm still fairly new at paleo, so my question my or may not have an obvious answer. Instead of going out and purchasing lard or rendering my own from pork... (more)

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JenJen 0 · October 15, 2013 at 01:56 PM

Lo and behold I come bearing actual help: http://www.cattletoday.com/forum/viewtopic.php?f=28&t=54446 http://cooking.stackexchange.com/questions/18975/rendered-pork-fat-vs-lard-vs-bacon-fat

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by 15 · October 13, 2013 at 01:46 PM

When baking, do you find that there's a significant difference in the final product when you use avocado as opposed to coconut oil or ghee?

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drmysi 0 · October 13, 2013 at 01:46 PM

i'm curius as to how you would bake using an avocado? avocado cake....

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by 0 · October 12, 2013 at 04:53 PM

I am looking for the best manner to store bulk cooked meals as well as raw portioned out fish, meat and produce. The idea behind this is that I can cook for 2-3 weeks worth of meals, then portion them out into daily meal bags that I... (more)

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MedicalEnigma 0 · October 11, 2013 at 03:39 PM

I have a system already down, but I just need a better way to store pre prepared meals (like chili in bulk, carnitas, etc) when I don't have time to hit the store. What I have done thus far which works very well is the following. (I... (more)

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by 245 · September 21, 2013 at 08:13 AM

After a while learning new foreign recipes, I have noticed that traditionally many countries (specially Asian) rely on finding a balance of two or more flavors, one of them being sweet. For example, Thailand/Vietnam tries to balance spicy,... (more)

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by 5 · September 07, 2013 at 01:31 PM

So ive got this Bertolli olive oil today, that claims to be good for cooking, (until 220 C- thats also the reason why i bought it- for cooking!) which contains both, virgin and refined olive oil. Im not sure if this refined olive oil in... (more)