Best cooking method?

Answered on August 19, 2014
Created July 30, 2012 at 8:08 AM

hi all,

what is the best cooking method that cooks meat and fish the quickest but at a low temperature to preserve the flavour and texture of the food you are cooking. i.e. omega 3 oils in fish?


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2 Answers



on July 30, 2012
at 05:35 PM

Try it RAW (sashimi) or fermented - like tuna tartare (omit soy sauce). Delish!!! Yum!!!

I will teach you a trick that I have learned by observation: if you cook your meat on the lowest setting you can (I have a ceramic top), it comes out nice and tender and beautiful! Yes, it takes longer, but the flavor and texture WORTH every minute!

I also steam fish on the lowest setting (I bring water to boil first, then place the fish in the steaming basket and then turn the heat all the way down). It comes out moist and tender.

I am afraid, you cannot kill two birds with one stone. If you want the best - go low and slow. If you want it quick - eat raw.

Good luck!


on July 30, 2012
at 07:37 PM

Low temperature is always going to take longer so you have to allow for that.

I "poach" everything in butter or coconut oil, often with some liquid (like lemon or lime) and spices, on low and with a lid.

I often cut the meat into small pieces before cooking it, to make it go quicker. I use ceramic pans (purchased from Mercola).

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