I was wondering if I had some ground beef if it was a good idea to cook it in water. I wanted to cook it or brown it in a pan but I could be losing a lot of the nutrients that way as the beef is in contact with the heat source or pan throughout and the butter; B-12 and other nutrients are also likely lost in this process because it sticks to the pan and the less dense liquid is probably what is left.
Also, using the same cooking utensil throughout the cooking process, even with a rinse in between, is possibly an issue that I just realized after years of doing it. And I don't feel like washing the spoon or whatever multiple times until it is cooked.
So if I cooked it in water, what is a good method of doing it as I have done some research on it and most of the time it says boil but I am not sure if that is the best way but maybe a lengthier slow cook. I am going to drink the water also after LOL, it'll be a stew of some kind. Thank you for anyone who has any advice or who has tried to help.
What makes you think that the B12 comes out of the meat and sticks to the pan? That's a pretty weird notion. Heck, cooking meat in boiling water is likely more efficient for extracting B vitamins from beef than cooking in butter. B vitamins are water-soluble after all.
I've done it both ways and I definitely enjoy the taste of browned ground beef more than boiled, so I brown it and then add broth/stew/sauce to the skillet so I get all the nutrients from both. And, of course, any vegetables I want to add are cooked right in the broth.
Adding liquid once the meat is browned de-glazes the pan so the problem of things sticking is eliminated.
Instead of frying or boiling, why not just chuck it in a slow cooker with some other ingredients (tomatoes, stock/broth & spices) to make a curry/stew/casserole). I have to say, slow cooked curries are pretty good.
Just cook it in a pan and don't burn any of it. There is no way to not lose any nutrients due to cooking other than eating it raw. If its not grass fed directly from the farm, I would not suggest doing that. Boiling it will remove as much if not more of the nutrients as pan cooking it.
Why not make Chilli out of it? At least it'll taste much better.
I do it like this: chop up some onion, garlic and saute with ghee (or grassfed butter or extra virgin coconut oil). Throw in some turmeric, cayenne pepper, salt, pepper, sage, oregano, chopped serano peppers, tomato, stir it a bit and saute some more. Throw in the beef and stir it up until it's cooked and eat.
You could even add some chopped mushrooms in there too.
Thank you all for your responses and discussion as it has been valuable. I definitely understand what most of you are saying and I have laughed about it myself. I am just concerned as it is a reasonable possibility. Heat releases and unbinds nutrients and puts them through a very unique process so whether they are water or fat soluble they often bind to fluid or become "loose" and the juice on the pan is more than just fat; it is water of course and probably a good amount of nutrients. And really it isn't a bad idea to consider some new ideas. It really isn't that much of a new idea anyway because it is basically a stew, without double cooking the meat and cooked quicker. But I am trying to avoid boiling it. But thank you all for the discussion as this is humorous as well.
I grew up on frequent meals of boiled mince (thickened with flour) and frozen vegetables - a very cheap meal for a poor family at the time. I prefer frying over boiling, these days, and adding a little liquid later (home-made broth is a good addition). And if you want to thicken it, a little potato starch/flour does a good job. Be generous with seasonings, though, as it can be a bit bland.
Of course, these days I get more pleasure from steak with a half-stick of butter on the side - and I think nutrients in a piece of steak would survive cooking better than the same quantity of mince.
meat fondue, anyone? http://www.bestfondue.com/meat-fondue-recipes.html Not saying it's good or bad in regards to Paleo, but it's fairly common to find it on the menu in the European Alps (and I'm sure other places). I didn't care for it at all. Very bland and colorless and just not all that appetizing.