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Food Preparation Questions

Food Preparation

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by 0 · April 27, 2014 at 1:24 AM

What's the hold time for refrigerating bacon once it's cooked? Also can you freeze cooked bacon? I want to make mini bacon bowls in advance and am not sure exactly how to store them.

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joanna_4 0 · April 27, 2014 at 1:24 AM

i've had bacon still be fine after 4 days but i can't give advice after that since i've eaten it all.

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by 40 · May 18, 2013 at 8:01 PM

Recently I have been working crazy hours, 16-20 hours at times. Cooking is challenging, I want to maintain the quality of freshness as well. There are 14 hour days and I only get microwave to prep my meals and 2 back to back 14 hour days does... (more)

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Efah 0 · May 18, 2013 at 8:01 PM

Make a family sized casserole and split it into portions to reheat in the microwave Roast a chicken/joint of beef, carve it up and keep it in the fridge. Roast some vegetables at the same time. Add a bunch of different herbs and spices. Portion... (more)

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by 53 · June 26, 2013 at 8:22 PM

Pretty self explanatory. I'm having a hard time getting 50% of my calories from fat. Does anyone have any tips on how to balance all of that out? Thanks, Cole

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Albert83BCN 0 · June 09, 2013 at 5:30 PM

If you know yourself well, you will eventually come to know what and how much you can eat until you have to say 'stop' if you do not want to put weight as body fat. This takes some time but with observation you should get there. Honestly, for me... (more)

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by 3277 · March 20, 2013 at 2:40 PM

It just occurred to me last night that despite keeping a rigorous and detailed food log, I wasn't paying attention to food preparation methods and possible bacterial contamination. For example, I normally do big cooking in the morning to avoid... (more)

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by 789 · March 10, 2013 at 4:13 PM

Times have NOT been good paleo-wise lately; got a new full time job with extrememly unpredictable and contradicting scheduling. One day I work graveyard, the next an early morning schedule, the next mid-day or a night time shift. Betweenn that,... (more)

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David_Moss 0 · March 10, 2013 at 4:13 PM

I pretty much always prescribe: putting a load of meat and vegetables in an oven and roasting them or putting a load of meat and vegetables in a huge pan or slow cooker with wine or pureed tomatoes and stewing them. The former's probably more... (more)

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by 877 · December 17, 2012 at 10:14 PM

I'm looking for some good digestion super-boosting fermented foods at whole foods. What's at the top of your list? I've been frequenting the Bubbie's Pickles and Sauerkraut and KimChi.

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Dan_29 0 · December 17, 2012 at 9:48 PM

Bubbies is great, but it is not organic. The Rejuvenative Foods brand is best for health, but not so much for taste. Experiment, try other brands. Variety is good when it comes to fermented foods.

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by 1012 · April 10, 2013 at 6:53 AM

Fellow PaleoHacks, Does the way you cook/prepare your eggs affect/alter the amount of nutrients you would ultimately end up consuming when you eat them? For instance, is the nutrient density in hard boiled eggs higher/lower in comparison to the... (more)

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raydawg 0 · November 29, 2012 at 3:12 PM

I tend to cook only the whites to disable the avidin, keeping the yolks as close to raw as possible. The yolks are where the nutrients are. The whites are just a lame source of protein that tends to be an issue without the nutrients. Sometimes... (more)

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by 789 · August 24, 2012 at 8:43 PM

Going out of town for the weekend, will be busy running around, and may not have access to cooking much, if at all. I'm taking a 3 hour bus ride to get there/back. Any suggestions on how I can primal-y prepare (keeping fat loss in mind)? Thanks! (more)

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Caleb_the_Hobbit 0 · August 24, 2012 at 8:43 PM

I'd like to second everyone's suggestions and also add: home made trail mix. One of my favorites is raw cashews, raw pumpkin seeds, dried berries (find ones without added sugar), and chunks of unsweetened baking chocolate (with lots of cocoa... (more)

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by 667 · May 10, 2013 at 12:17 PM

We've all got them since we switched: The foods we now relish and savor and gorge on, those that would otherwise be shunned or deemed gross or wildly unhealthy on the SAD. What is your paleo version of your dirty food secret or (now) non-guilty... (more)

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Im_with_Raquel 0 · May 10, 2013 at 11:02 AM

Rye sourdough. Also, I believe eating it in moderation does me more good than not eating it.

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by 789 · July 03, 2012 at 8:31 PM

What are your plans to stay primal and celebrate this Independence day?

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Kelly_11 0 · July 03, 2012 at 6:26 PM

Starting with a moonlight trip out in the kayaks tonight. Tomorrow, hopefully a hike or nature walk followed by a BBQ at a friend's place. He makes lots of grilled meat and fish. I'm bringing a vegetable dish. And probably some sangria.

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by 74 · July 01, 2012 at 3:11 PM

Eating Paleo makes a lot of changes to what and how you eat. It removes processed foods, which were quick and easy to eat, and you need to learn new cooking and food preparation skills. What do you find is the most annoying about meal/food... (more)

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Cheryl_8 0 · July 01, 2012 at 3:11 PM

I've always been a foodie/cook and I truly enjoy spending time in the kitchen. That being said, I don't want to spend ALL my time in the kitchen as I'd like to be outside getting some exercise and Vitamin D. :) I do all of my food prep for the... (more)

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by 1260 · May 17, 2012 at 5:50 PM

So I'm about 3 weeks into a 1-month paleo-challenge and I'm really loving things. I feel great and I've lost several pounds (which was unintended, but I guess it's fine). One thing I do miss, however, is bread. In all forms--sandwiches, tortillas,... (more)

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Denis_1 0 · May 17, 2012 at 5:50 PM

What works for me is Nori Seaweed for wraps and Rice Cakes for sandwiches. Nori is paleo and rice products are PHD. The rice cakes are made from brown rice but you are getting a very small amount per cake (14g carbs) due to the rice expanding... (more)

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by 15334 · June 21, 2012 at 6:30 AM

As any-one who's tried to cook them will know, kidneys smell pretty awful. In deference to the preferences of my fiance, I've tried to reduce the urine smell by soaking them (as lots of recipes recommend) and then discarding the liquid before... (more)

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AStar 0 · June 18, 2012 at 4:34 PM

I would be surprised if there was significant loss of nutritional value in a soak in water. The fat soluble vitamins are very unlikely to leach out as they are hydrophobic so vitamin A, D, E, and K are safe. Most of the metals are going to be... (more)

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by 5476 · March 25, 2012 at 11:18 AM

I have an awful time binging and if I am "loose" with my meal plan, I tend to binge binge binge. I just binged on massive amounts of bacon, eggs, butter and spinach. I can binge on ANYTHING if I give myself any leeway. I don't have "intuitive"... (more)

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Frugal_Jen 0 · March 25, 2012 at 11:18 AM

There's nothing wrong with a limited food list, as long as you don't start "compensating" by ordering takeout. Remember all those studies on indigenous peoples who live on limited diets like fish and coconut milk (or whatever the native diet is),... (more)

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by 1220 · June 04, 2012 at 5:34 PM

I really enjoy cooking, but I can't commit serious time to it seven days a week. In additional to cooking large batches of food, what tips can you offer to help save time preparing meals? I'm only feeding myself, for what it's worth.

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Sara_S_ 0 · January 28, 2012 at 7:08 PM

I think a combination of techniques works great. On the weekend cook up a batch of food that keeps well in the fridge and takes a couple minutes to heat up, such as chicken, broth, meatloaf, curry, stirfry, etc. You can also cook up egg-muffins... (more)

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by 345 · January 03, 2012 at 4:24 AM

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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ddibwynt 0 · January 03, 2012 at 4:24 AM

A Breville juicer will readily turn the potatoes into a pulp, and juice, both of which you can throw in the slow cooker.

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by 3737 · April 21, 2013 at 10:17 PM

Anyone rice anything besides Cauliflower? I'm wondering if broccoli or cabbage might work. A non-cruciferous option would be nice. Bonus points for finding a way to do it with leafy greens :)

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Jess_1 0 · December 13, 2011 at 3:50 AM

I've tried it with broccoli (actually, a mix of broccoli and cauliflower). IMO, it's too strongly flavored to serve the same role, though I suppose it would work well enough in a dish with complementary flavors. One of the benefits of cauliflower... (more)

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by 1669 · December 08, 2011 at 1:31 AM

Even before I switched to Paleo, I have always heard that organ meats are insanely healthly and everyone could benefit from them...but my problem is, I have never, ever had a bite of organ meat in my life. Mommy focused on chicken, lean beef, lean... (more)

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Kasra 0 · December 06, 2011 at 10:09 PM

Slip them in your chili. Or something.

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by 40 · December 30, 2011 at 4:15 PM

I'm starting a new job tomorrow that will require me to be at or near my desk for the entire day (no more long lunches), so I decided to take the approach of preparing a mess of meats, veggies, and fats and sticking it all in a freezer bag the... (more)

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meret 0 · December 30, 2011 at 4:15 PM

should be totally fine...as long as you eat all the cooking liquids as well so you don't miss out on the fat-soluble vitamins (or if cooked in broth, water-soluble). if you're concerned about missing out on some of the enzymes of raw veggies, why... (more)

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by 453 · November 01, 2011 at 2:49 PM

I'm trying to change the way I shop in order to change the way I eat (Safeway is 5 minutes away, so I'm currently an impulse buyer). What do you buy when you go in the market... looking for ideas.

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Felix 0 · October 31, 2011 at 7:55 AM

One trip/week to the farmer's market to feed two adults: 1 head white cabbage 1 head red cabbage 3kg parsnips 1 pumpkin 6 carrots 1/2 celery root 1 (bar?) leek 6 Onions 70-80 pastured eggs 250g pastured butter All of it is from... (more)

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by 15831 · October 02, 2011 at 5:17 PM

With all the talk of food reward and CIH it occurred to me that perhaps the best thing to keep in mind/tell people to do (if they’re asking for advice) is “cook all your food.” I mean eat nothing that you don’t cook from scratch yourself. I do... (more)

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pbo 0 · October 02, 2011 at 2:00 PM

To a degree I agree. I think w/ all the info out there, we tend to over complicate things. I understand for people who have specific diseases, syndromes, deficiencies, allergies, etc may need to find a more strict diet. For the rest of us who... (more)

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by 5002 · August 17, 2011 at 6:45 PM

I'm going to start buying higher end knives for my kitchen. But the Internet isn't as helpful on this topic as I expected it to be. Surely there must be several PHers with serious knife knowledge, experience, advice, opinions, etc, regarding... (more)

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bob_1 0 · August 17, 2011 at 6:45 PM

You'll want knives that are made of one single piece of metal. The metal for the knife should go all the way back to the end of the handle. If the handle is a seperate piece from the knife, it should be connected to the "full-tang" (that's the... (more)

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by 10170 · August 03, 2011 at 2:32 PM

How did our ancestors cook the foods they ate (or not). Do you think this is important? What can we learn from it? I remember reading anthropology that e.g. the Hadza just throw a monkey on the fire until the outer layers are black and the inner... (more)

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Eluic 0 · August 03, 2011 at 2:32 PM

Go on you tube and watch ray mears wilderness survival show he asks and answers this exact question in the wilderness of the world.

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by 5002 · August 03, 2011 at 6:28 PM

Just got a new food processor in the mail, which I wasn't expecting (wedding gift). What can I make or do with it?

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sunshinestarr 0 · August 03, 2011 at 6:28 PM

Here's a candy that I like to make with my kids: pit 5 dates and 5 prunes, process them along with 10oz of raspberry preserves and 1 tablespoon of vanilla. when it's nice and pureed, add 1/2 cup of cocoa powder and 2 cups of coconut meat. ... (more)

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by 20462 · July 20, 2011 at 12:59 AM

I've noticed over the months that I transitioned to Paleo that I'm having some pangs and concerns with my cooking. Pangs because when I'm requested to make dishes that are non-Paleo, I'm starting to feel a little guilty about feeding unhealthy... (more)

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melimel 0 · July 20, 2011 at 12:59 AM

I don't feel guilty about making non-paleo foods for other people. For me it's easy to go all crazy-restrictive with my diet, whether it's low-carb, paleo, low-fat, ayurvedic, or whatever kick I've been on. The flip side of crazy-restrictive is... (more)