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by 0 · September 18, 2013 at 7:10 PM

We all know that you shouldn't heat nut oil containing n3, for example walnut oil. I asked myself what happens with the n3 when you roast fish?

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Phau 0 · September 18, 2013 at 7:10 PM

So should one eat fish only raw or what?

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by 987 · June 05, 2013 at 9:36 AM

I've been eating tons of Beef Bottom Roasts from the local grocery store. I'm curious as to how many calories I'm eating. I looked online at nutritional information of a beef bottom roast, but the calories in roasts seem to vary widely based on... (more)

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Mash 0 · June 05, 2013 at 9:36 AM

Maybe you could try weighing it before roasting, weighing it after roasting, weigh any left over dripping from the pan. Then add the last two together and subtract from the original weight. Obviously there would be a loss of water, but it may give... (more)

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by 0 · June 03, 2013 at 8:18 AM

I cooked a beef roast in crock pot and refrigerated it the same night. But the next day took it out and used some of it and forgot to put the rest back in refrigerator. Stayed out all night probably about 12 hours before I noticed it. I put it... (more)

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geert_1 0 · June 03, 2013 at 8:18 AM

seriously just use your senses. it depends on how warm an area you live for anything much to have gone on. i leave food out all the time, carelessness, whatever. smell it, put a little on your tongue, judge from that. when in doubt reheat on a... (more)

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by 25 · November 24, 2012 at 12:46 PM

Yesterday I made a wonderful beef arm roast. The problem is that it sits like a rock in my stomach. I can eat ground beef and steak with no problems. What would be the difference? Any thoughts appreciated.

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ACB_151 0 · November 23, 2012 at 11:41 PM

Thanks for the responses. I can't think of any other food that makes me feel like this but I'll start paying attention. The roast (which I thought was rather fatty) was cooked in wine and vinegar so it was quite acidic. Maybe having some extra... (more)

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by 987 · April 21, 2012 at 1:03 PM

So, I've been making a big roast and eating it cold during the week. It's awesome and easy. Today I went to the store and bought 4 pounds of bottom roast - but for some reason the butcher sliced it into smaller pieces (which I didn't notice... (more)

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trjones 0 · April 20, 2012 at 8:03 PM

Make a stew. Google paleo beef bourgignon. It's delicious.

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by 987 · April 13, 2012 at 1:24 PM

Some quick help here would be greatly appreciated. I'm traveling, and I don't have my copy of the Primal Blueprint cookbook. I want to make the deli-style roast beef tonight for some friends, but I can't find the Primal Blueprint recipe anywhere... (more)

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Alex 0 · April 13, 2012 at 1:24 PM

1 roast, 2 minced garlic cloves, 1 Tbsp crushed dried rosemary, 2 Tbsp dried oregano, 1.5 Tbsp coarse sea salt, 2 tsp freshly ground pepper Combine seasonings and rub meat with the mix. For best flavor, loosely wrap meat in plastic wrap and let... (more)

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by 305 · December 01, 2011 at 9:25 AM

I put a roast in the crock pot at 6 this morning and cooked it on high until 11. I accidentally turned it off (thinking I was turning it to low) and left the house to do stuff with my kids. Got home at 4 and realized it was off. The... (more)

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Kewpie 0 · November 30, 2011 at 11:32 PM

I'm usually a better safe than sorry kind of girl, but I really think it would fine. Crock pots hold heat very well, so it wasn't at 100F the whole time you were gone--probably only for the last hour or two. It would have been much hotter before... (more)

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by 2143 · October 01, 2011 at 11:48 PM

My mom makes this really awesome pork roast in the crock pot, but there are some ingredients I would like to alter. Here's what it includes: 1. large pork roast (not a big deal, high in Omega 6 though) 2. 2 little tubs unsweetened organic apple... (more)

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peter_5 0 · October 01, 2011 at 11:48 PM

What is the liquid? If it is water, I would suggest taking out the beef bullion and using good quality stock.

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by 2166 · January 29, 2013 at 6:41 PM

I have a bottom round rump roast that I'd like to cook up tonight, but a quick Google search didn't help. Since I didn't really plan ahead for this one, I need a recipe that doesn't require hours and hours of marinating and that I can use for the... (more)

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Chelsea__1 0 · January 29, 2013 at 6:41 PM

Best Recipe I have had for lean, grassfed meats: 45 minutes to 1 hour at 350 depending on size of roast (Err on the side of less done than more done because you can always throw it in a skillet for people who like it a little less pink). Rest 15... (more)

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by 369 · August 10, 2011 at 2:22 AM

It's time for my first whole chicken roast! I have a small fresh small hen (no head or feet), an oven and a about 2.5 hours of bake time. I have found a few recipes, but I want some of your tried-and-true faves. I know my available bake time is... (more)

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dzone 0 · August 09, 2011 at 9:45 PM

I just lightly sprinkle the inside and outside of the bird with sea salt, throw some onion slices and/or lemon wedges into the cavity and bake about 350 F for an hour. You can slide some butter under the skin over the breasts before baking to... (more)

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by 3112 · April 13, 2011 at 8:02 PM

Would you all agree that this homepage strongly imiplies that ALL their beef is grass-fed? It sure does to me. www.applegatefarms.com So imagine my surprise when I opened one of the packages I bought at Trader Joe's last week, and discovered... (more)

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sarge 0 · April 13, 2011 at 8:02 PM

They lost my trust last summer. I noticed when they changed their packaging that the dogs tasted like conventional ones and lost the flavor that I liked about them. I wrote a review stating this and noticed that most reviews of 3 or less stars are... (more)

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by 139 · March 21, 2010 at 1:00 PM

I'm looking for ideas from anyone on a good herbs/spices combination for a roast I plan to put in the crock pot. I've got my celery, onion, mushrooms and peppers on standby along with beef or chicken stock. Who wants to throw in the towel for a... (more)

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David_Moss 0 · March 21, 2010 at 8:38 AM

Another vote for low and slow. I also agree that starting off with a high heat first to start the fat running is a good idea, although some people recommend cooking long and slow first and then turning up the heat to sear the outside. I don't know... (more)