I think that the glutathione in meat is almost all destroyed in the cooking processed but I am not entirely sure about the alpha-lipoic acid content which is also substantial. Does anyone have any info on the temperatures associated with optimal... (more)
Robb is partially correct. Grass fed meat has higher Alpha lipoic acid but regular meat has it as well. ALa is a great way to increase your mitochondrial efficiency.
In the case of caramelizing onions for a French onion soup, or grilling a pear for dessert, or other cases of the Maillard reaction in fruits and vegetables (disregarding grains because, well, Paleo=no grains); does the glycemic load of the sugar... (more)
So, my eternally single brother just got engaged (!) to an awesome woman who also happens to be a pastry chef and vegetarian. They are both coming over for dinner this Saturday. I love to cook, and can't wait to have them over. I have only met... (more)
I have been wanting to take a shot at braising meats, but most recipes ask for the use of red wine, and I am hesitant to add it to my diet, and/or cook with it, because I have read that mixing sugars with proteins creates a large amount of AGES.... (more)
As far as I know, the polyphenols in wine protect meat during cooking. http://pubs.acs.org/doi/abs/10.1021/jf703700d http://pubs.acs.org/doi/abs/10.1021/jf0616311 http://pubs.acs.org/doi/abs/10.1021/jf801837s?journalCode=jafcau The role of... (more)
Analyzing my cooking pattern, I notice that I have 3 "go-to" spices that I essentially add to every dish (no joke) Cayenne Pepper Tumeric Cumin In an effort to expand my culinary horizons, I ask, What spices do you find yourself always... (more)
I generally use olive or peanut oil for saut??ing and pan-frying. Being a lard newbie, I recently started using fresh lard in place of the oils, and ... well, there's this odor. When the lard is hot in the pan, it gives off a very strong,... (more)
Use lower heat. We get that smell when the lard starts to smoke.
OK, here's a weird one (but I hope also a fun one). My girlfriend and I have noticed that the pastured eggs we get are thicker, or more viscous: when you put the eggs in a pan, the whites of one egg don't just run into the whites of another egg,... (more)
I recently added some beef heart to my monthly meat order. I'm not gonna lie, I had no idea how big these things were! I feel like I could play football with the thing in a pinch. My question is, How the heck to I tackle this beast? I own a... (more)
I think I might make the transition to cooking with lard or some sort of other animal fat instead of oils--party due to low smoke point and partly just to gross out my paleo-skeptical roommates by using lard. So: -Are there any things to be... (more)
The internet is bar-none the best source for paleo info. The marginal return on initial paleo research is phenomenal in terms of improving health. But there comes a time when reading about paleo tweaks is more fun than functional. Read all of... (more)
How much quality nutrients are lost when we overcook our food (cooking and re-heating)? I enjoy my roasted veges slightly overdone, as well as my yams. Also, my lunch is also leftovers from the night before, and the only option is to reheat my... (more)
Rotisserie cooking is so delicious and so paleo, and would be great to show off to your friends. But it's kinda expensive. Does anyone own a rotisserie oven, and want to give their opinion on its bang for the buck? This bullet list will bring... (more)
Setting aside for a moment the issue of what pots/pans/etc. to chose for cooking, I want to know: What do you use for cooking utensils? Spoons, ladles, spatulas, tongs, etc. More specifically, I'm interested in knowing the brand and material... (more)
Paleo has really been pushing me to want to experiment with different types and cuts of meat and their preparation. I never watched cooking shows before, but now I'm fascinated. Too bad the majority of shows seem rely on starting a recipe with 3... (more)
There is actually a cooking show on my local PBS station called "Primal Grill with Steven Raichlen". It's pretty paleo, it's mostly just about grilling big hunks of meat.
Since going paleo, I'm of course finding myself making a lot more food from scratch. I love cooking but am getting a bit tired of tedious prep work. The biggest source of this seems to be chopping. I have a mandoline which is great for slicing... (more)
Canola oil is rapeseed oil that has been refined to be odorless. Unrefined rapeseed oil is a common cooking oil here in China. Now, I'm perfectly content to use delicious, delicious lard all the time. But every now and then I might want to make... (more)
It's been said before, but since the question came up again I figured the definitive (in my mind at least) article on canola oil was worth mentioning... CANOLA OIL STUDIES (excerpt from The Great Con-ola by Sally Fallon) Full article can be... (more)
I am currently eating a high-fat paleo diet, and I am strongly considering buying a deep fryer. I have never owned one before, so I am not sure what features/size I should be looking for. Does anyone have experience with one? Does it make... (more)
A good old cast iron frying pan is perfect for deep fat frying. Put enough rendered tallow, lard or coconut oil in the pan to cover whatever you are frying, heat to about 320-350 degrees and cook away. Make sure the fat is at the right temperature... (more)
I've been dealing with some allergic responses: A lot of gunk in my throat, stuffy nose; just general congestion type stuff. I've never had allergies, and I have lived in the same area for years. I've been eliminating foods I think may have been... (more)
Is arrowroot starch paleo? If so, I'd like to occasionally use it to thicken sauces and reductions. Last night I made a white wine butter reduction to pour over a shrimp/asparagus/spaghetti squash dish, but if I made it in the future (say for... (more)
There is another option -- the raw paleo diet. No cooking, and no mess to clean up. Meat, fish, eggs, fruits, nuts, and some vegetables can be eaten raw.
I'm hosting a chocolate party tomorrow, and decided to make my dishes 99% paleo to wow the guests. But I've only got 4 hours of free time to get the ingredients and make the dishes. I'm thinking of making two dishes. Any suggestions? Here's... (more)