Cooking

Cooking

Cooking Questions

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by 50 · less than a minute ago

For example I don't cook the food for the same day. During my lunch break at work I go to the nearby store and buy the ingredients for 4 servings meal (we don't have kids yet) and I cook it after work - this is the dinner we will eat the next day... (more)

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jesuisjuba___paleorepublic_com 0 · March 29, 2012 at 1:24 PM

One day a week I usually go to town making 1-2 big items, prepping everything else so when it's time to eat I can go from stove to plate in about 10 minutes. My work is all over the place - I can have a 12-hour day or an easy day.. or something... (more)

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by 839 · 1 minute ago

I'd like to add more seafood to my Paleo diet, and as part of this I've tried cooking the whole fish a couple times but to be honest I really don't know what I'm doing... Hopefully there's a fish monger on here that can enlighten me? I know that... (more)

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greymouser 0 · March 21, 2012 at 1:53 PM

1) What parts should we avoid and why? (Gills, Guts) It depends on your preferences, and food presentation. I generally do not eat "guts". However, if I see the roe sack, I may reserve it and use it as a tasty treat. I sometimes eat fish livers,... (more)

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by 190 · 1 minute ago

I would love to know your opinions on coconut oil! Which brands are the best? For cooking, for eating, for skin? Virgin, extra virgin, cold-pressed? Help!

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Jason_1 0 · January 27, 2013 at 5:02 AM

Can't beat vitacost.com

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by 3742 · 2 minutes ago

I had been relying on big salads for my leafy greens but I'm wondering, am I better off eating them cooked instead? If you take the water out of the lettuce, then I can eat a lot more of it. On the other hand, that water may improve... (more)

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Matt_11 0 · March 16, 2012 at 9:41 PM

It's a balance between bioavailability and degradation. Cooking increases bioavailability while it degrades nutrients. Quick cooking is best, as you get the most bioavailability increase for the least amount of degradation.

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by 2913 · 3 minutes ago

Okay, I'm about to go all Office Space on my crock pot. For years I've attempted to enjoy my crock pot. I didn't pay a lot for it, so I don't mind if in the end I just chuck it, but everything I made turns out dry, bland and just blah. I've... (more)

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Jenny_9 0 · March 12, 2012 at 6:36 PM

Crock pot lessons: -Just because it's done doesn't mean it's seasoned. People who serve bland, tasteless crockpot meals tend to have just scooped it straight from the pot to the plate, and in the long cooking process anything potent or strong... (more)

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by 606 · 3 minutes ago

So I acquired a 16lb pork belly, which was significantly bigger than I expected. Does anyone know how to convert this to preserved or freezable palatable food? I'm in a bit over my head. I'm looking for advice on seasoning, preparation and... (more)

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Bread_Eating_Beelzebub 0 · March 11, 2012 at 7:25 PM

LOL once this happened to me. Lots of good advice here, but what made thing A LOT easier for me was I took it to a local butcher and he sliced it part of it thinly for me with a slicing machine (cost a couple of dollars) so that made making bacon... (more)

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by 3197 · 4 minutes ago

Hi everyone, I have some 'buffalo braising steak', some turkey breast and some lamb's liver. I want to make meatballs to put in a soup (chicken bone broth - based, with added homemade walnut-rocket pistou). My question is, which meat... (more)

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Frugal_Jen 0 · March 03, 2012 at 1:09 PM

What a great question! Since those are the choices, I would go with the buffalo, matching hooved meat source with hooved meat source. Once you grind the meat and make meatballs, a different cooking time will be appropriate. The Healthy Buffalo... (more)

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by 533 · 4 minutes ago

I bought some dandelion greens yesterday and I can't seem to figure out what to do with them. Chopped them up in salad, way too bitter - borderline unpalatable. Steamed with some cranberries and tallow, still bitter. Sub bacon fat, or coconut... (more)

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zoomia 0 · February 28, 2012 at 3:55 PM

Blanching them first will get rid of some of the bitterness. Also, one of my favorite things to do when the dandelions start poking up is to harvest the closed flowerheads and sautee in butter. They taste like a cross between asparagus and okra. (more)

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by 2049 · 5 minutes ago

I have bought vitamin D3 drops and have been adding two drops to a plate of food before we eat it. Will it have the same effect if I add it to the whisked eggs and then cook the omelette or is the vitamin denatured by the cooking?

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Milla 0 · February 28, 2012 at 1:42 PM

Hi Jean! The vitamins most depleted by heat are the water-soluble ones, namely C, & B vitamins. D belongs to a category of fat-soluble vitamins and so is more heat-stable; looking at studies on foods fortified with vitamin D (namely cheese),... (more)

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by 431 · 6 minutes ago

When it comes to fatty steaks, the texture of the fat really grosses me out, but I know that its good for me to get my fat from something other than coconuts ONCE in a while- does anyone have any suggestions as to cooking methods that will make it... (more)

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Jay_15 0 · February 18, 2012 at 2:51 PM

My wife doesn't like the fatty cuts either. No bother really, just get lean cuts (sirloin, round steak, new york strip) and add some butter, ghee, coconut oil or whatever to it melt over top. And feel free to "trim" your steak and use the fat for... (more)

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by 1997 · 6 minutes ago

Saw a can of "tea seed oil" in the grocery store today. Some of the copy on the can also extolled the virtues of "healthy saturated fats" (and of itself, of course), so I was intrigued by that and its high smoke point. Every paleo-oriented post... (more)

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JRAC 0 · February 16, 2012 at 3:37 PM

Not as bad as canola oil but coconut oil or butter would be better. Simples.

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by 1353 · 8 minutes ago

I'm not an experienced cook at all i'm 17 so please be nice. So Guyenet says to Cook foods gently. Minimize grilling, sauteing, broiling, frying, and particularly deep frying to decrease food reward. I don't understand how I should tocook my food... (more)

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paleohacks 0 · January 30, 2012 at 5:47 AM

It means to cook using as little heat as possible but get it "safely" cooked. High heat cooking can create compounds that aren't healthy. So put your ground beef in a pan and set it to medium and take longer to cook it instead of high heat and... (more)

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by 3197 · 9 minutes ago

Hey everyone, I've been failing to make a good, gelatinous broth lately; it doesn't even turn to jelly upon refrigeration, has little flavour, is too light in colour and very, very fatty. I did this in a crock pot. I got an organic chicken... (more)

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Heidi_1 0 · January 25, 2012 at 7:37 PM

It could be too much meat. I've had that problem before. The water/vinegar needs exposed bone and cartilage to work on. Did you try the egg test on your vinegar? I can't remember where I read this post, but a blogger who was having trouble... (more)

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by 705 · 10 minutes ago

What is the gentlest way to cook meat? I try to cook my food in the gentlest way possible, but I am not really sure what is best when it comes to cooking meat. Thanks!

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Eric_12 0 · January 18, 2012 at 1:28 AM

Crockpot or boil/poach or oven.

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by 2954 · 13 minutes ago

Edit: OK, I'm boding stuff so people learn to read :P I want to make this Wintergreen lasagna, and someone suggested I use zucchini instead of the lasagna noodles, but I really hate using zucchini in lasagna, plus there's already a huge... (more)

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Kelly_11 0 · January 03, 2012 at 5:30 AM

Canadian bacon won't get all crumbly and would probably make nice layers.

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by 2954 · 14 minutes ago

I don't want baked goods, I'm looking for FOOD recipes, not dessert recipes (and to me, muffins, pancakes, bread is not food). No soups, I'm sick of pumpkin soups. I don't want to drink my pumpkin either :P I'm looking for simple recipes like... (more)

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jesuisjuba___paleorepublic_com 0 · December 28, 2011 at 2:35 PM

Off the top of my head.. no soup or sweets? Umm: Roast cubes of the pumpkin until tender, then melt butter and saute in it thinly sliced shallot, sage leaves, some salt and pepper. When the butter starts to brown yank it out and toss with the... (more)

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by 5132 · 16 minutes ago

I'm curious how people normally cook beef around here? Specifically, mini steaks like ribeye or sirloin cuts. Currently, I use two methods: (1) use a levered grill like the George Foreman Knock Out the Fat(TM) grill, which slides away all the... (more)

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jesuisjuba___paleorepublic_com 0 · December 08, 2011 at 11:43 PM

The only pans I own are cast iron or stainless pans and for steaks I pan sear or broil to rare or medium rare. Out of ALL cooking methods there is the most important tip of all, IMO, and that is letting your meat rest after you pull it off the... (more)

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by 2949 · 16 minutes ago

I understand oils are not supposed to get so hot as to smoke. But how do I fry bacon without it smoking? The guides I've seen instruct to start with a cold frying pan, which I do and it helps. But for the 125-150 grams of bacon I usually prepare... (more)

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Jules_1 0 · December 07, 2011 at 5:36 PM

I recommend wasting the electricity and making it in the oven; you can make mass quantities and it turns out fantastic.

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by 1683 · 16 minutes ago

My stepdad has always marinated steaks in beer, my neighbor does it, and here I am with two pieces of meat to marinate and one of my roommates beers thinking to myself... "WILL THIS THROW ME OFF?!" Does marinating pieces of meat in beer cause... (more)

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Nance 0 · December 07, 2011 at 4:43 PM

You can answer that better than anyone here but if you're not having it several times a week I wouldn't worry too much about the fine print. What symptoms, if any, do you have afterward? For example, do your cheeks flush? Do you get a stuffy... (more)

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by 10653 · 16 minutes ago

My family is going out to eat at a Japanese restaurant tonight and I called ahead asking what oil they cook with and the guy answered "rice oil." I've actually never heard of rice oil till now so I Googled around and found some info about rice... (more)

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Primal_Toad 0 · December 07, 2011 at 1:04 AM

Not paleo. At home cook with coconut oil, butter, lard, tallow. When eating out, finding out what they cook with is great. I personally just don't worry about food quality when eating out at a restaurant that I did not specifically choose to eat... (more)

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by 2178 · 18 minutes ago

Low (heat) and slow, or high and fast? And, when to stop? When the beef is just browned, there's a good amount of grease in the pan, which gradually cooks off. Stop cooking when it's still greasy, or wait until that has been cooked away? EDIT:... (more)

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Tom_R_ 0 · November 17, 2011 at 3:49 AM

I'd encourage you not to overthink this process. It's browing meat. It doesn't get much easier. Turn on the heat. Throw it in the pan. After a time or two, you'll figure out what works for you. You will have to try really hard to under- or... (more)

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by 399 · 19 minutes ago

I have been reading some paleo cookbooks that use sesame seed oil in their recipes for asian flavor. (thats what they call it anyway). I am wondering if this is something to stay away from? or if it is ok to use. If it IS something to stay away... (more)

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Matt_11 0 · November 08, 2011 at 7:19 PM

"All things are poison, and nothing is without poison; only the dose permits something not to be poisonous." -Paracelsus While full of highly oxidizable omega-6 fatty acids, sesame seed oil is rather pungent and used in small amounts. Deleterious... (more)

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by 8979 · 19 minutes ago

What is your absolutest most favorite way to make pork shoulder indoors?

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Priscilla 0 · November 05, 2011 at 12:56 AM

Ooh. Carnitas have become a weekly staple in my household. I slow cook pork shoulder. For about a 3lb cut, I will cut the shoulder into large chunks, and season in a bowl with salt, pepper, cumin, coriander, cinnamon, oregano, cayenne, and... (more)

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by 165 · 19 minutes ago

Hey. I really need help. I have watched several videos on how to make it-seems so easy, but not the case in reality SO i bought soup bones.Heres what i did: 1.Put water in a pan, added salt 2.Then i added the bones (my pan/pot is too small,... (more)

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paleohacks 0 · November 02, 2011 at 2:40 PM

Perhaps you were looking for the gelatin to appear. Take your "failed" experiment and put it into the fridge. You may be surprised,

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by 11682 · 20 minutes ago

I've read about the antifungal, antiviral, and antibacterial properties of coconut oil. I bought an organic virgin unrefined brand (smells coconut-y). My question is, when I cook with it in medium heat, does the heat destroy all these antifungal,... (more)

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paleohacks 0 · October 29, 2011 at 6:52 AM

Lauric acid is stable saturated fat which is mostly responsible for the effect, so no, it will stay. It doesn't have any vitamins at all, AFAIK. MUFA and PUFA whcih can go rancid are xtremely low in coconut oil. So no, I don't think there is a... (more)

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