most recent 30 from http://paleohacks.com 2013-05-18T18:33:26Z http://paleohacks.com/feeds/question/37557 http://www.creativecommons.org/licenses/by-nc/2.5/rdf http://paleohacks.com/questions/37557/out-of-the-frying-pan semirade 2011-05-09T16:53:44Z 2011-05-09T17:16:59Z

<p>I'm 64 with a lot of health issues (past and present diverticulitis/osis) I'm on day 82 of paleo - never felt better - discarded my RA meds and arthritis meds - I'm pan frying everything! In olive oil or coconut oil, on occasion I'll broil! While I'm down to a good weight, I still have "fear of frying" - I like to have meals in 20 mins. from fridge to mouth! - I sort of want to get more confirmation that I'm not over-doing the iron skillet! In addition to the fried "chop", I'll have a "stir fry" of a mound of veggies cooked in more oil and meat juices - throw in some bone broth to get additional nutrients - Typical meal (this a.m.'s) Lamb chop; stir fry - 2 parsnips, cup of spinach, 2 carrots, 1/4 onion, 1/3 cup bone-broth (done in the juices of the lamb chop)</p> <p>With a variety of different meats, and veggies, this is my typical fare - comments? thanks!</p>

http://paleohacks.com/questions/37557/out-of-the-frying-pan/37559#37559 Forrest 2011-05-09T16:59:38Z 2011-05-09T16:59:38Z

<p>Frying in coconut oil - great! I wouldn't fry in olive oil, as the phenols are damaged by heat.</p> <p>Your fear is just based on decades and decades of government-funded anti-fat propaganda, and I don't blame you. But your food sounds great to me!</p>

http://paleohacks.com/questions/37557/out-of-the-frying-pan/37562#37562 Jan 2011-05-09T17:04:13Z 2011-05-09T17:04:13Z

<p>Try sous vide. Its amazing for long and slow cooking. And less damage to the meat flavors and nutrition due to the optimal cooking temperatures. And perhaps less oxidation of fats.</p>

http://paleohacks.com/questions/37557/out-of-the-frying-pan/37565#37565 UncleLongHair 2011-05-09T17:16:59Z 2011-05-09T17:16:59Z

<p>One of my "go to" meals when time is tight is to fry whatever meat I have on hand, when it is done, take it out of the pan and set it aside, then throw in whatever vegetables I have on hand (on top of the oil and/or fat left in the pan), sautee for a few minutes, and call it a meal.</p> <p>This might be a pork chop followed by cabbage and apples, or sausage followed by mushrooms and zucchini, etc. Most fruits and vegetables can be consumed raw anyway, so you don't have to worry about how "done" they are, it's basically a warm salad. If you are using something that needs some cooking time (i.e. chopped cabbage), after sauteeing it for a few minutes, put some liquid in the pan (water, broth, wine), and put a lid on it for a few minutes.</p> <p>If the vegetables come out a little dry, I will then add oil or fat (i.e. olive oil or rendered bacon fat) for a dressing. That plus salt, pepper, maybe a squeeze of lemon will get you through a quick meal.</p> <p>I personally don't worry about using olive oil with frying. The heat will damage some of the beneficial aspects of the oil, but even heated olive oil is better than a vast majority of other oils, and you have to use something.</p>