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Boiled organ meat and nutritient preservation

by (78422)
Updated about 5 hours ago
Created April 19, 2011 at 11:17 PM

Does boiling organ meats reduce nutrient quality(assuming that they are cooked an 'equivalent' to other preparatory methods, ie. such that the organ is of a similar texture/colour)? I had experimented today with some pig kidneys/liver and they seemed to turn out well, harkening to the 'sweet bread' name(same texture). Perhaps I cooked them too long as they had no pink remaining but were of a uniform colour. The kidneys were done in a pot, water brought to a boil then let to simmer for 'a time'(I forgot to count...doh!); the liver was done both in a roaster in the oven(on 250 degrees for approx. 2 hours---probably too long but...they 'seemed' to turn out well...)and boiled on the stove(again for a long hour or more). How do the Paleos cook their organs? P.S: there was a scum on top of the water post cooking that I have sifted and saved in jars. Is this O.K for consumption? I would assume so...What would the 'scum's' nutrient profile be like?

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3417 · May 12, 2011 at 7:18 PM

Liver, brains, sweetbreads, kidneys, and heart are all fairly common. Pancreas and tripe are somewhat less common. Organs are all the cheapest "cuts" of meat, so price shouldn't be an issue in any case. I'm still not sure about what proportion of the diet would work as organ meat... not sure if anyone is. Vitamin A overdose seems to be the most apparent danger, but if you keep Vitamin D up where it should be, that isn't an issue.

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78422 · May 12, 2011 at 5:58 PM

Becker: have you discovered another viable organ source other than liver? I have decided to scale down my liver consumption and have replaced it with kidney but would like to know other options that I can buy in bulk. Any ideas?

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3417 · April 20, 2011 at 1:22 PM

I'm not sure about the texture. I'm just getting into offal myself, but from what Nourishing Traditions says, I think that's the right texture. Can't wait to move on from liver to some other organ... liver is just... not so great.

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78422 · April 20, 2011 at 1:03 AM

Done and done;) the 'scum' from the boiling has been jarred/refrigerated for later consumption. Nevertheless the organs had a 'sweet-BREAD' texture which I assume is O.K(ie. not over-cooked)?

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3417 · April 20, 2011 at 12:09 AM

Any water-soluble nutrients, and even some fat-soluble ones, will be prone to diffuse into the surrounding water, especially if heated. The solute gradient between the water and the organ is VERY steep, so there will be quite bit of nutrient leeching. This will decrease the nutrient content of the organ itself, but the vacated nutrients will still be in the water. You could just drink this water, and that way none of the water-soluble nutrients will go to waste.

I'd be curious to know how HGs cook organs, too.

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78422 · April 20, 2011 at 1:03 AM

Done and done;) the 'scum' from the boiling has been jarred/refrigerated for later consumption. Nevertheless the organs had a 'sweet-BREAD' texture which I assume is O.K(ie. not over-cooked)?

Cf626d3fba66c18297b3f1116a920e58
3417 · April 20, 2011 at 1:22 PM

I'm not sure about the texture. I'm just getting into offal myself, but from what Nourishing Traditions says, I think that's the right texture. Can't wait to move on from liver to some other organ... liver is just... not so great.

77877f762c40637911396daa19b53094
78422 · May 12, 2011 at 5:58 PM

Becker: have you discovered another viable organ source other than liver? I have decided to scale down my liver consumption and have replaced it with kidney but would like to know other options that I can buy in bulk. Any ideas?

Cf626d3fba66c18297b3f1116a920e58
3417 · May 12, 2011 at 7:18 PM

Liver, brains, sweetbreads, kidneys, and heart are all fairly common. Pancreas and tripe are somewhat less common. Organs are all the cheapest "cuts" of meat, so price shouldn't be an issue in any case. I'm still not sure about what proportion of the diet would work as organ meat... not sure if anyone is. Vitamin A overdose seems to be the most apparent danger, but if you keep Vitamin D up where it should be, that isn't an issue.

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