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Cooking Questions

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by 17949 · less than a minute ago

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)

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The_Quilt 0 · March 06, 2011 at 2:28 AM

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.

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by 1204 · less than a minute ago

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)

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The_Quilt 0 · March 03, 2011 at 2:12 AM

If you do carmelize..... skin tags are also a sign of advanced glycation of the skin and is commonly seen in type two diabetics or in people prone to it.......or who have high levels of glycation in their bodies. So if you got skin... (more)

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by 15229 · less than a minute ago

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)

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Eliz 0 · February 28, 2011 at 10:41 PM

My favorite dinner for people on multiple diets is taco salad fixins. It makes everyone happy, omni, veggie, low carb, high carb, you name it. I set everything out in separate bowls and people can pick and choose to suit themselves - just make... (more)

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by 1146 · 1 minute ago

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)

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Bread_Eating_Beelzebub 0 · February 10, 2011 at 4:58 PM

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)

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by 307 · 1 minute ago

Has anyone cooked with palm oil before? What are the benefits and the drawbacks? Does it have its place in a Paleo diet?

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Jay_9 0 · January 30, 2011 at 4:12 PM

There's a difference between palm oil and palm kernel oil. I think the kernel oil has less polyunsaturated fat, but somebody should confirm. One big problem (if you care about these sorts of things) is that African Palms grow in tropical places... (more)

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by 5838 · 2 minutes ago

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)

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being 0 · January 26, 2011 at 7:59 PM

i cant choose three. most frequently i cook with cumin, coriander, smoked paprika and cinnamon for spices. i use a lot of spice blends from north africa and the middle east like harissa, garam masala and baharat. grains of paradise are used a... (more)

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by 641 · 2 minutes ago

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)

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gilliebean 0 · January 24, 2011 at 7:08 PM

Use lower heat. We get that smell when the lard starts to smoke.

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by 9647 · 2 minutes ago

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)

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Tim_2 0 · January 17, 2011 at 3:23 PM

I agree with what has been said about the age of eggs, as that has been my experience. However I am certain that diet has a measurable effect as well. When my hens are eating lots of green grass in the spring, summer, and fall, the eggs are much... (more)

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by 5838 · 2 minutes ago

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)

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paleonyc 0 · January 04, 2011 at 9:49 PM

http://paleohacks.com/questions/15005/best-recipes-for-cooking-beef-heart-liver-and-kidney#axzz1A6cE6nwS

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by 626 · 3 minutes ago

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)

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Paul_1 0 · December 21, 2010 at 10:38 PM

Hi ecb. My contribution would be to recommend getting lamb or beef tallow if you can. I find that I prefer these to lard because I think I have become very sensitive to polyunsaturated fat. And pork has a lot more of it: checking one of my... (more)

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by 108 · 3 minutes ago

Do you have a favorite paleo recipes website/blog that you use all the time? Which one and why?

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contravert 0 · December 15, 2010 at 1:40 AM

I like http://www.health-bent.com/. Not a ton of recipes, but great photos.

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by 24523 · 3 minutes ago

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)

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Ivan 0 · December 10, 2010 at 7:59 AM

Good point. Many people here on this forum, I hate to say, overemphasize on minor issues - like how to make the room 100% dark even though it is 99% dark and then spend two days researching over the internet for that. I have been there too. I say... (more)

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by 5768 · 3 minutes ago

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)

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Eva 0 · December 07, 2010 at 3:59 AM

Cooking degrades some nutrients but increases availability of others. So every single thing has to be considered on a case by case basis. Personally, I just don't see a big diff between eating something normally cooked or eating it a bit more... (more)

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by 24523 · 3 minutes ago

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)

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ohjoy 0 · December 07, 2010 at 3:01 PM

I have a Ronco Showtime rotisserie. I really like it a lot but I don't have a lot of free space in my kitchen so I end up taking it to the basement for storage. Its fairly light but its just one of those out of sight - out of mind things. I... (more)

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by 768 · 3 minutes ago

Hi All, I'm getting curious about eating beef liver, heart, and kidneys. Anyone know any great ways to prepare them?

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meredith 0 · November 30, 2010 at 8:46 AM

I have started grinding my own beef using on sale cuts from the "natural" beef section of my local market. I take a bit of heart and cooked liver (I use chicken liver though because I just can't get beef liver down yet) and include them in the... (more)

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by 12174 · 3 minutes ago

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)

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Kitzu 0 · December 31, 2010 at 6:40 AM

I do most of my cooking in cast iron pans, which are non stick with proper care and very affordable. I have a few stainless steel saucepans and stock pots, Revere Ware from thrift stores seems to offer better quality than that made in china today.... (more)

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by 1510 · 4 minutes ago

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)

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Bryan_Barksdale 0 · October 17, 2010 at 1:27 PM

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.

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by 1997 · 4 minutes ago

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)

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Aril 0 · October 12, 2010 at 7:46 PM

Get a REALLY sharp, aesthetically pleasing (to you) knife and keep it sharpened. It becomes a pleasure to cut meat and veggies with a well balance, very sharp knife, and rather than a mindless chopping-chore, prep work can transform into a... (more)

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by 1793 · 4 minutes ago

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)

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FED_at_LiveCaveman_com 0 · June 05, 2011 at 11:10 AM

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)

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by 911 · 4 minutes ago

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)

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Mike_Opteris 0 · October 08, 2010 at 9:18 AM

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)

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by 15 · 4 minutes ago

is there a paleo group in northern NJ? Circa Paramus?

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Diane_at_Balanced_Bites 0 · September 25, 2010 at 5:33 AM

Form a meetup.com group! :)

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by 3756 · 4 minutes ago

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)

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gilliebean 0 · September 23, 2010 at 5:09 PM

I'm dealing with a similar thing right now. I replaced eggs with broiled chicken drumsticks. Yum! I've become slightly addicted to them. The nutritional profile is different so I've been drinking diluted coconut milk with them. Place... (more)

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by 12174 · 4 minutes ago

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)

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Ikco 0 · September 23, 2010 at 8:30 PM

http://www.marksdailyapple.com/low-carb-thickener/ http://www.paleonu.com/panu-forum/post/1067136 (more)

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by 15 · 4 minutes ago

I want to switch to a paleo diet. But I dont want to cook myself. (Don't want to deal with the hassles of buying groceries, cooking and cleaning) What options do I have?

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Michael_W__H_ 0 · September 22, 2010 at 8:11 PM

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.

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by 24523 · 4 minutes ago

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)

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ScottMGS 0 · September 18, 2010 at 9:39 PM

I've been making Girl Gone Primal's Choc-Avocado Mousse for the last couple months but I add more cinnamon and lots of shredded coconut. I don't really measure so I might be putting in more cocoa powder, too. I have added honey but it's not... (more)

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