Every time I scramble eggs, I get a good amount of egg residue stuck like a bastard to my pan. No matter how much butter I use, and I cook with low heat. It's not the worst thing in the world but there has to be some easy way to get that egg off,... (more)
I don't know if I've ever cooked eggs with aluminum, but I suspect many of the techniques for stainless steel work similarly. The following methods help me a lot with my tri-ply stainless steel skillet: Take your time! Make sure you have your... (more)
I have become increasingly lazy and lately I am enjoying my electric steamer because it's so easy to use and clean. It's also a very gentle method of cooking that may have health advantages over grilling and frying, but I care less about that than... (more)
A question about raw vs cooking, and about different cooking methods, more specifically about cooking plants. Cooking makes it easier for us to digest and absorb the nutrients, but it can alter or destroy them too. How did they prepare the tubers... (more)
If the Hadza are at all representative of HGs as a whole, they eat at least 10 species of tubers that the women dig up with sharpened sticks for 2-3 hours before it gets too hot. They then build a small bonfire and put the tubers directly in the... (more)
It's so good to use - but the surface is scratched - and I know this is bad, I just can't say specifically why. What is the specific harm in cooking with it? I need to be able to justify why I need to throw it away and buy a new (cast iron? ... (more)
The PFOA/C8 can be released while cooking, scratched or not. It's well documented that the gas released can and does kill pet birds kept in the kitchen near the stove. It's associated with all kinds of health risks in humans, as well. A place to... (more)
I was once in the norwegian mountains and we had this primitive cooking without pots. We actually only used sticks and hold them in fire. There are serveral primitive cooking methods on the web on youtube or in surivaland outdoor or priomitive... (more)
Whether or not foragers do have pottery depends a lot on what one selects as one???s ???ethnographic present.??? Pottery was a fairly common part of the technological repertoire of foragers worldwide until Europeans introduced metal pots... (more)
I try to cook with coconut oil, have actually gone through a whole jar of it. However, when I see the price I want to treat it like liquid gold. I often find myself just using butter. I got to thinking though - what if I whipped up a batch of... (more)
I like to cook up various ground meat patties (turkey, lamb, bison, beef) and freeze them for convenient reheating later. However, I detest the way microwave-reheated meat tastes. I've had good results putting meat on the gas grill and frying it... (more)
I currently make paleo mayo using the recipe from Everyday Paleo, and we use it for a lot of things, especially as a topping for seafood cakes and sweet potato fries and as a base for a lot of different party dips. I make it using regular olive... (more)
I'm in a debate with a coworker about why cooking with butter (ghee) is better than vegetable oil. Now I know that coconut oil is good and olive oil is good for salad but can you guys shed light on why or if butter is better than most oils?
Any suggestions? I'm thinking the old coleman stove but would prefer to do so baking(eg.egg whites shredded coconut, spices-type of stuff). I have no idea how to bake without a stove and will be living in rudimentary conditions '4-life'. Fires are... (more)
How did our ancestors cook the foods they ate (or not). Do you think this is important? What can we learn from it? I remember reading anthropology that e.g. the Hadza just throw a monkey on the fire until the outer layers are black and the inner... (more)
More info http://en.wikipedia.org/wiki/Loimulohi and an awesome video http://www.youtube.com/watch?v=Hi_pgVlUC8Y&feature=player_detailpage#t=321s Saw this on reddit/r/cooking thought it was definitely an awesome way for cooking salmon.... (more)
I would use a blended date or another dried fruit that is sweet without tartness. Alternately, you could use a tart dried fruit (like apricot) and omit the tamarind.
to maximize nutrient content and uptake, and minimize cooking toxins and degradation. I know this varies from food to food (and nutrient to nutrient), so the answer may be pretty complex.
Raw as you keep all the enzymes and vitamins intact. I was taught that anything cooked above 118F and the nutrients start to break down. But, on the other hand, cooking tomatoes breaks plant cells open so you get more lycopene. Boiling is the... (more)
Does anyone else get a fair amount of meat "scum" when they cook up grassfed ground beef? Is the scum blood that is still on the meat? It doesnt bother me but i definitely dont enjoy eating it and it would be interesting to hear peoples thoughts... (more)
It's just albumin, a protein, plus a little blood and fat and usually whatever else may be on the outside of your meat. It just looks gross and won't hurt you :) Just skim it off if you don't like it. This usually occurs more when you're making a... (more)
I caught an octopus today, he was orange and very cool looking. Gilbert (the octopus, ye we named him) weighs around 2 pounds. I googled how to cook octopus and got all kinds of crazy and conflicting answers. Have any of you cooked an octopus? The... (more)
Umm, it's my first time making chicken broth. I used the carcass from a roast chicken. That came with the neck wrapped in plastic. Is it OK that the neck is bloody? Also, can I use the cooked chicken skin in the broth? Afraid it's too late,... (more)
I have a bunch of frozen grass fed beef liver that was nice and inexpensive. Not in tidy slices though - pretty much A liver. Other recipes than pate would be interesting also.
This the one that I make: http://www.foodandwine.com/recipes/chicken-liver-pate-march-2007 but it's with chicken livers. It should be fine with the beef liver but there may be a need for some adjustments in the liver preparation. I know some... (more)
Tonight, I had the most amazing steak ever. Thick, New York strip, medium-rare, local grass-finished and it was absolutely the most tender, butteriest steak I have ever had in my entire life. I cannot say enough about this steak; it was... (more)
Now i'll get straight into it my extent of cooking is meat (bit of fish but im not a massive fan), sweet potatoes, steamed/stir fried veg, salad (that counts right?). Now chuck in these with varied meat/veg and so on and i've got pretty solid... (more)
Last night I tried my hand at banana bread made with coconut flour and they came out great (the bf thought they were a little dry, but was still impressed considering that they had no flour)! I'm now hooked onto paleo baking! Can anyone tell me... (more)
so, im trying to eat liver. im not a big fan, or at least i have not been in the past but i DO like liverwurst and pate. i just got back from my farm where i scored 2.5 pounds of pastured chicken livers. but i have no idea where to start! how... (more)
My wife and I wanted to expand our limited range of veg selection and bought some kale and boiled it and it was totally inedible, soooo bitter. How does one eat kale and WHY if it's so bitter. Perhaps our kale was just SUPER bitter for some reason. (more)