I'm cooking up some pulled pork today from this recipe. I've made it a few times already and love it, so I figured I'd go whole hog (so to speak) and get the biggest pork shoulder I could. The one I found is about 10 pounds and includes plenty... (more)
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)
I bought some taro root to experiment with. These were frozen, and after dethawing were quite soft. I diced them, then put them into a pan with simmering coconut milk for half an hour or so. I added some honey and vanilla extract, then chilled it.... (more)
Hi, I'm a college student and since I don't have a lot of time to prepare meals during the week, I like to make a couple of big meals that I can just reheat, preferably that don't require multiple parts. I'm up for having some fun with cooking on... (more)
Crustless egg quiche: Pre-heat oven to 350 degrees In a baking dish scramble 10 to 12 eggs, mix in 2 cups of fresh spinach (or any other leafy greens) and 4 slices of already cooked chopped bacon. Bake for 40 to 45 minutes Remove from the... (more)
It may be my imagination but whenever I do a longer simmer to make bone broth-- say over 7 hours-- it seems like the fat in the broth begins to smell and taste slightly rancid. Possibly more so with chicken or turkey broth which I know are higher... (more)
I ate strictly Paleo for 3 weeks. I noticed I felt better, memory was clearer, I slept better, I had more energy, and I probably looked healthier. I don't know how much of it was placebo, but it seemed it worked well for my body. Although, I... (more)
for people who have tried cooking with lard and tallow - which do u prefer and for what reasons? just taste or there's some nutritional different between them? i've rendered my own lard, tallow, and sheep fat. i hated rendered sheep fat - it... (more)
Cooking paleo makes me be more creative in a kitchen. I use more herbs, more spices, find interesting ways to use eggs, etc. What's the most creative/adventurous paleo thing you've made?
Anyone know of any? Doesn't have to be strict (I don't think there are any...) but I love cooking shows, and subscribe to a few now, none Paleo. It would be nice to know of any that are along these lines! Thanks!
Every time I scramble eggs, I get a good amount of egg residue stuck like a bastard to my pan. No matter how much butter I use, and I cook with low heat. It's not the worst thing in the world but there has to be some easy way to get that egg off,... (more)
I don't know if I've ever cooked eggs with aluminum, but I suspect many of the techniques for stainless steel work similarly. The following methods help me a lot with my tri-ply stainless steel skillet: Take your time! Make sure you have your... (more)
To give it to you straight, you go in exactly the way you are but fully prepared to be flexible. There are vegetarians who are butchers. Diabetics who are pastry chefs. Chefs who never taste their food but make amazing things just by using their... (more)
I have become increasingly lazy and lately I am enjoying my electric steamer because it's so easy to use and clean. It's also a very gentle method of cooking that may have health advantages over grilling and frying, but I care less about that than... (more)
A question about raw vs cooking, and about different cooking methods, more specifically about cooking plants. Cooking makes it easier for us to digest and absorb the nutrients, but it can alter or destroy them too. How did they prepare the tubers... (more)
If the Hadza are at all representative of HGs as a whole, they eat at least 10 species of tubers that the women dig up with sharpened sticks for 2-3 hours before it gets too hot. They then build a small bonfire and put the tubers directly in the... (more)
Lately I have been trying to increase the percent of calories in my diet that come from fat, which is currently around 50-60%, more towards 70-80%. I currently only buy the cheapest cuts of steak, chuck, so instead I thought maybe I'd try ribs.... (more)
Ribs need to be cooked low and slow, which will always render a bunch of fat... the resulting meat is still pretty high in fat though, so I would't worry too much. As a variant on the other advice here to eat the fat, something I have done is... (more)
It's so good to use - but the surface is scratched - and I know this is bad, I just can't say specifically why. What is the specific harm in cooking with it? I need to be able to justify why I need to throw it away and buy a new (cast iron? ... (more)
The PFOA/C8 can be released while cooking, scratched or not. It's well documented that the gas released can and does kill pet birds kept in the kitchen near the stove. It's associated with all kinds of health risks in humans, as well. A place to... (more)
I try to cook with coconut oil, have actually gone through a whole jar of it. However, when I see the price I want to treat it like liquid gold. I often find myself just using butter. I got to thinking though - what if I whipped up a batch of... (more)
I like to cook up various ground meat patties (turkey, lamb, bison, beef) and freeze them for convenient reheating later. However, I detest the way microwave-reheated meat tastes. I've had good results putting meat on the gas grill and frying it... (more)
How do you guys consume enough veggies? I know that I can incorporate them into recipes, but I was wondering what are some ways to prepare them on their own as a side outside of raw, steaming or cooking them in oil--that type of simplicity.... (more)
This takes some prep, but can be done in bulk ahead of time ... pureed soups. Since it is summer something like a gazpacho can be eaten cold. Zuccini, avocado, broccoli all make for excellent pureed soups.
I currently make paleo mayo using the recipe from Everyday Paleo, and we use it for a lot of things, especially as a topping for seafood cakes and sweet potato fries and as a base for a lot of different party dips. I make it using regular olive... (more)
Cooking has become a hobby of mine since going Paleo. I always come across great French sauces with booze in them. I've heard Alton Brown say that alcohol never cooks away completely. But I wonder what effect a glass of wine or shot of two of... (more)
I've heard that cooking vegetables too much can "denature" them and reduce their nutritional value but I also understand that some amount of cooking improves one's ability to absorb the nutrients they contain. Are there any heuristics for... (more)
My rule of thumb for green vegetables is to cook them until they are barely not crunchy, then apply lots of butter or oil. Broccoli, broccolini and string beans get steamed for 6 minutes then doused with butter or olive oil, and lemon or balsamic... (more)
I'm in a debate with a coworker about why cooking with butter (ghee) is better than vegetable oil. Now I know that coconut oil is good and olive oil is good for salad but can you guys shed light on why or if butter is better than most oils?
Cheryl R. Hart & Mary K. Grossman book on low carb diet
Is Schwaldwalder Bioland butter grassfed?