Cooking

Cooking

Cooking Questions

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by 10 · less than a minute ago

I have a recipe for ginger and garlic salmon marinade that calls for 1T brown sugar. What can I sub or can I omit. I know that it helps carmalize the salmon. Thanks Donna, aka newbie to paleo

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jesuisjuba___paleorepublic_com 0 · April 06, 2012 at 8:09 PM

Hi! It would be awesome if you could edit your post with the actual recipe, so we can all see what is involved, but IMO you don't need it. If you have coconut sugar on hand you can totally sub that or just do something along the lines of: 2... (more)

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by 286 · 1 minute ago

I got some leeks in my organic veggies box this week. I never know what to do with them and everything I try never turns out. Leeks in quiche bleh. Anyone have any good (and easy) recipes for leeks?

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Stephanie_8 0 · April 01, 2012 at 10:54 PM

I make a pretty good leek and potato soup, if you do potatoes. This is the recipe... 2 leeks, sliced 6 potatoes, diced 2 carrots, diced 1-2 celery stalks, diced 4 cups of chicken stock spices to taste (I usually just use salt and pepper) Cooked... (more)

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by 839 · 2 minutes 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 2178 · 2 minutes ago

http://emsoninc.com/Super-Wave-Oven It's a Groupon deal today, and it seems like it'd be awesomely awesome in helping me to prepare my paleo meals, but I can't figure out from the info online whether it's my style. One big question I have is... (more)

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paula_1 0 · March 20, 2012 at 8:17 PM

I have the Nuwave oven which is very similar http://www.amazon.com/Nuwave-20322-Digital-Controlled-Infrared-Tabletop/dp/B000KGTXFW got it for Xmas from mom -- At first I was like - great just what I need another huge kitchen item that I have no... (more)

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by 190 · 2 minutes 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 · 3 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 10 · 4 minutes ago

Hi, While eating paleo, am I supposed to cook all my meals with oils like coconut oil and butter? Does every meal have to contain some sort of healthy fat? HELP PLEASE:)

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FED_at_LiveCaveman_com 0 · March 01, 2012 at 1:30 AM

I think it is helpful to think about why you might want to do (or not do something) like add additional fat to a meal. Many vitamins (like A, D, E, and K) are fat soluble, so fat is required in order for you to absorb them effectively. The good... (more)

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by 533 · 5 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 368 · 6 minutes ago

I've read a lot of great cooking advice on here, and I'm quite a fair cook myself, but also a starving minimalist in a tiny NYC apartment and therefore easily frustrated with using a lot of appliances/cleaning/maintaining etc... I'm going to try... (more)

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Knarf 0 · February 13, 2012 at 3:36 AM

I pretty much live and die by minimalism. Makes it super easy to identify what's important. I'd have to say minimalist living is variable for everybody. It doesn't necessarily mean having absolutely no stuff, living a boring existence, or... (more)

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by 24538 · 6 minutes ago

I just found this book by Jennifer McLagen online (at that big retailer that starts with an A and automatically turns into a hotlink if I type the whole word). It looks interesting, just want to know if anyone has it, and whether you like the... (more)

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Thumper 0 · February 09, 2012 at 9:16 PM

The book is AWESOME! I also went to an interactive cooking demo with her - and she's awesome as well. She's got a great blog, as well she tweets often. I would absolutely recommend her book! Actually I recommend all her books (Fat, Bones and... (more)

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by 2531 · 7 minutes ago

i just made some kabocha squash and decided to clean and roast the seeds as well. i have a silly question...do these seeds need to be peeled in order to eat them?

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jesuisjuba___paleorepublic_com 0 · February 07, 2012 at 1:43 AM

Most definitely you can eat shell and all! So good. You don't have to do the oven method, I have that below, but can do on the stove with some fat in a heated cast iron pan, drop them in, shake about until they puff and start to turn golden,... (more)

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by 200 · 7 minutes ago

Our freezer went out in a storm and we just discovered it. We now have completely thawed, but still cold grass-fed beef that needs to be prepared pronto. We have 2 chuck roasts, 2 rump roasts, some stew meat, 3 packs of rib-eyes, filets, lots of... (more)

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Nance 0 · February 04, 2012 at 5:55 PM

If you can pile meat into the oven and slow-cooker, pots, etc., once it's cooked (ground beef) or thoroughly seared while still rare (roasts) you should be able to freeze it again and whatever goes into the fridge cooked should keep at least a... (more)

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by 1353 · 7 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 2913 · 8 minutes ago

Yes, I'm in the process of converting over to being a proper little paleo. On top of that, I am a foodie and I thoroughly enjoy cooking, new flavors, new spices. So, I was wondering what ethnic cuisines people are using for inspiration and... (more)

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Caleb_the_Hobbit 0 · January 27, 2012 at 6:41 PM

If you want some Brazilian ideas, go to a churrascaria (Brazilian steakhouse). You can get great meats, offal, veggie dishes, etc. Like the Basque, aside from beans it is pretty solidly paleo. Some will serve bread, but many don't. Frequently... (more)

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by 3197 · 8 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 8933 · 8 minutes ago

I notice that I don't digest fried food as well as steamed food (I have more gas and feel more sluggish after fried food, but feel great after steamed food). Did anyone have the same problem?

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stephenj 0 · January 25, 2012 at 8:38 AM

I definitely get more discomfort. Can't say why. However, I would argue that frying in fat, delicious as it is, may not be a very ancestral practice. It implies metal utensils that can pool the fat and withstand high heat. Roasting, grilling,... (more)

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by 705 · 9 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 25 · 10 minutes ago

I'm still a bit new to eating beef on a regular basis and am trying to perfect the buying and cooking process. I find that I will often buy a steak, cook it, then end up a little disappointed on how it turned out (been buying New York strips from... (more)

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txrandom 0 · January 06, 2012 at 3:47 AM

Buy cast iron skillet Buy a good thermometer Bring steak close to room temperature Liberally salt and pepper both sides Place steak directly on oven rack at 225 degrees until center is around 110 degrees. Meanwhile heat cast iron skillet as hot... (more)

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by 346 · 10 minutes ago

Does anyone own a blender that can do this? I'm think of a Waring Classic Pro but I don't know if it's capable of this. I would prefer it if you only recommend blenders you're sure can do this. I want to be able to toss some veg, including... (more)

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Rogue_Nutritionist 0 · December 31, 2011 at 6:06 PM

A used Vitamix would be what I would go for...you can get replacement parts, and they are fabulous machines. I just sold an old school one at my yardsale for $25, and the jealous woman who arrived right after I sold it said she'd been scouring... (more)

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by 1720 · 11 minutes ago

Whether you cook your own food or buy food that's been cooked already. Should we be cooking it again, or should we be eating it cold? Even sausage links, sausage patties, bacon, etc. comes fully cooked. I know they are probably heavily... (more)

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coprophagous 0 · December 18, 2011 at 9:16 AM

i only eat meat for the 20+ amino acids that are relatively heat stable, so i cook and recook all meat products for well documented safety concerns. i get my nutrition from raw vegetables and raw fruit.

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