It seems to be listed everywhere as a cheap staple of the diet, but I haven't seen any threads on what you've found to do with it. I can cook a ribeye, but my ground beef knowledge stops at burgers, meatloaf, and spaghetti (out for obvious... (more)
I usually make two pounds on Sunday, one to eat throughout the week and one to use in recipes and such. I like my bacon to turn out long and crisp, but not curly and and not limp. Pan frying takes a long time because I can only do 1/2 lb at a... (more)
Hey All - I had a bizarre thing happen last night. I bought a roasting chicken and threw it in the dutch oven on low. When it was done, the bottom of my pot had turned purple (was white). Ive scrubbed the heck out of it and its still there. Has... (more)
enameled cast iron can stain easily. you can try warm water & 1T bleach to see if it will dissolve. I assume the stain is where the chicken was in contact with the pot? Depending on the manufacturer, the cast iron underneath the enamel may not... (more)
In the case of caramelizing onions for a French onion soup, or grilling a pear for dessert, or other cases of the Maillard reaction in fruits and vegetables (disregarding grains because, well, Paleo=no grains); does the glycemic load of the sugar... (more)
I completely blew it and forgot to take the giblet bag out of my chicken I was slow cooking in my crock-pot. It's plastic so Im guessing I should just toss everything. Problem is There's like 40 bucks worth of good food, Including a nice lamb... (more)
LOL! That sucks! I've done it and eaten the food. I didn't have any issues. If it doesn't taste weird, I would probably eat it. I have no idea about chemicals and BPAs and all that though.
I have been wanting to take a shot at braising meats, but most recipes ask for the use of red wine, and I am hesitant to add it to my diet, and/or cook with it, because I have read that mixing sugars with proteins creates a large amount of AGES.... (more)
As far as I know, the polyphenols in wine protect meat during cooking. http://pubs.acs.org/doi/abs/10.1021/jf703700d http://pubs.acs.org/doi/abs/10.1021/jf0616311 http://pubs.acs.org/doi/abs/10.1021/jf801837s?journalCode=jafcau The role of... (more)
I attempted to render lard this afternoon. It was taking longer than I expected, very little had melted. The cracklins had started to float so I figured another minute or two and they would sink and I could remove from heat. I go back and... (more)
Sounds like you got it too hot. Try lowering the heat. Gas or electric range? The latter might be tougher to keep at a gentle enough heat. Also, watch the water vapor, or lack of. Once it stops steaming, I myself give it a few more minutes then... (more)
Analyzing my cooking pattern, I notice that I have 3 "go-to" spices that I essentially add to every dish (no joke) Cayenne Pepper Tumeric Cumin In an effort to expand my culinary horizons, I ask, What spices do you find yourself always... (more)
I generally use olive or peanut oil for saut??ing and pan-frying. Being a lard newbie, I recently started using fresh lard in place of the oils, and ... well, there's this odor. When the lard is hot in the pan, it gives off a very strong,... (more)
Use lower heat. We get that smell when the lard starts to smoke.
I bought some jellyfish from the local Asian food store today.Supposedly it has some health benefits, and seems like an interesting alternative to my normal everyday food.Anyone have experience with it?
OK, here's a weird one (but I hope also a fun one). My girlfriend and I have noticed that the pastured eggs we get are thicker, or more viscous: when you put the eggs in a pan, the whites of one egg don't just run into the whites of another egg,... (more)
I still have traumatic memories of Mom cooking liver and the smell wafting through the house, but I want to try to re-introduce organs to my diet. I've been seeing that heart is pretty unoffensive, so I've been looking into some recipes, but I... (more)
I think I might make the transition to cooking with lard or some sort of other animal fat instead of oils--party due to low smoke point and partly just to gross out my paleo-skeptical roommates by using lard. So: -Are there any things to be... (more)
I'm a newbie to paleo cooking, and discovering that many of the oils I used to use may not be as healthy as I thought they were. I hear lots of talk of PUFAs and too much omega-6... What are the best oils/fats that you cook with?
what hacks do you guys use to substitute for various kitchen appliances? For example, I find putting a little liquid in a pot (usually oil-water mix with plenty of herbs and spices) and then a ton of meat on top of that, putting a cover on... (more)
How much quality nutrients are lost when we overcook our food (cooking and re-heating)? I enjoy my roasted veges slightly overdone, as well as my yams. Also, my lunch is also leftovers from the night before, and the only option is to reheat my... (more)
Rotisserie cooking is so delicious and so paleo, and would be great to show off to your friends. But it's kinda expensive. Does anyone own a rotisserie oven, and want to give their opinion on its bang for the buck? This bullet list will bring... (more)
Anyone get Mercola's cookware sale email? I'm very hesitant to buy much from him, but I was looking over his leaching chart, and the cast-iron (what I cook with) leaching levels looked to be incredibly large. I also was recently tested for very... (more)
I got my hands on my first piece of grassfed cow liver the other day. The first thing I noticed was the liver was much thinner/flatter looking than the usual fluffy corn fed liver. I cooked it my usual way, in a skillet with onions. Tasting it,... (more)
Paleo has really been pushing me to want to experiment with different types and cuts of meat and their preparation. I never watched cooking shows before, but now I'm fascinated. Too bad the majority of shows seem rely on starting a recipe with 3... (more)
There is actually a cooking show on my local PBS station called "Primal Grill with Steven Raichlen". It's pretty paleo, it's mostly just about grilling big hunks of meat.
Since going paleo, I'm of course finding myself making a lot more food from scratch. I love cooking but am getting a bit tired of tedious prep work. The biggest source of this seems to be chopping. I have a mandoline which is great for slicing... (more)