Hi Guys! I have a question about cooking. Most of my meals are sauted or shallow fried. For example,yesterday I had a beef steak sauted in a coconut oil and some microwaved potatoes,cut in disks and pan fried in butter(sort of a french recipe). Since I used to cook a lot pre paleo,I know how to handle oils and the stove without burning the butter or overheating an oil. However,I am not sure is frying is the best way to go! What are your takes on this?
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like others I'd say when talking about frying, that the oil in use is the issue. The heat you bring that oil to as well. Coconut oil, tallow (or any beef fat generally), lard, etc. The saturated fats I’m pretty sure are what you want to be cooking with. For my two cents, i don't fry things generally. just too messy and i'm actually making an effort to moderate my fat-intake cuz I'm experimenting to see how i run on a higher carbohydrate-intake. Frying definitely makes things taste nice. Though i've found that an oven at 475-500 degrees along with judicial use of the broiler works out pretty well once you get accustomed to using it. Much easier cleanup and less of a need for oil/fat-usage. (Please don't think I'm anti-fat, as I said above I'm experimenting to see how much/how little fat I need to feel good/perform well.) |
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Short of making a campfire in your kitchen and cooking your meat on the end of a broken stick, frying is king. |
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The cooks may cringe, but sometimes I boil/steam meat in very shallow water. It may not be as tasty (I still like it) but is easier and seems "safer". Usually I will just put salt, pepper and butter on top of it when it's done so it still tastes great, imho ;) |
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I boil chicken breasts and eggs. And eat poached eggs. I also grill on the BBQ the good stuff. Fast and convienent |
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I think the most important aspect of frying is to use a suitable heat stable fat to avoid oxidation, typically being your saturated fats. Coconut oil is great, I would say you're all good here! |
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I don't fry a lot, but when I do it's in grass-fed tallow that I render myself - it makes some mean sweet potato fries and fried chicken. I've pan-fried fruit fritters in lard, as well, but prefer lard for sauteing since I no longer eat butter. |
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"I don't eat fried food" "No fried food? How do you keep your health?" haha, from Bedknobs and Broomsticks. I eat a pan of fried meat, potatoes and eggs everyday and on my days off, for a treat, I top it with a slice of gooey, quick fried cheese (the tastiest way to melt cheese: place it directly on the greasy hot pan for a few seconds). I used to use bacon grease and coconut oil until I tried ghee. Now it's ghee all the way for me. I'm pretty skeptical of worrying too much about the various dangers of cooking methods. It's more important what you are cooking with. If it tastes bad (burnt, rancid, etc,) then don't eat it. Clean-up tip: wipe out your pan with a paper towel and throw it away before you wash it. |
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