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Out of the frying pan & into the oven?

Answered on August 19, 2014
Created February 23, 2013 at 9:52 AM

Is there any reason to skip the convenience of a frying pan & use the oven/grill?

The way i see it is that its heat/fat/meat either way, and pan frying is feared because of the whole 'fat fear' thing, which honestly i am still getting over, it's undoing a lifetime of conditioning!

Recently im pretty much living out of the frying pan & a salad bowl

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on February 24, 2013
at 10:10 AM

i recently read that's the best way to cook a steak, i may try it tonight

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on February 23, 2013
at 10:12 AM

yeah good point, the higher the heat the more dangerous compounds could be formed, i notice that when i fry eggs in bacon fat they get a bit burned, but in coconut oil they are never burned im warming up to the idea (no pun intended) of boiling meat & making broths with meat/veg, boiling seems like really natural/intuitive thing to do to

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2 Answers

1
Eed7dabde3d61910685845e04605267f

on February 23, 2013
at 10:03 AM

Pan frying can be feared primarily because of the formation of potentially carcinogenic compounds it fosters, alongside perhaps because of the meat fat it involves. Meat can get blackened in the oven as well at high enough heat or for long enough though so they aren't necessarily what you'd do if you wanted to avoid charred foods; in this case you'd stick to braising and boiling.

http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats

Admittedly I haven't done a lot of reading about this and it's not something I generally worry about at the moment but I am very interested in what there is to be said about this- particularly the risks of eating charred food regularly. I remember something about fermented foods protecting against some of the ills associated with eating charred bbqed meat foe example, will have to chase it up...

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on February 23, 2013
at 10:12 AM

yeah good point, the higher the heat the more dangerous compounds could be formed, i notice that when i fry eggs in bacon fat they get a bit burned, but in coconut oil they are never burned im warming up to the idea (no pun intended) of boiling meat & making broths with meat/veg, boiling seems like really natural/intuitive thing to do to

0
F92e4ca55291c3f3096a3d4d3d854986

(11698)

on February 24, 2013
at 03:07 AM

To me it depends on what I'm making. Braising a lamb shank, roasting a chicken or baking a piece of fish would all require the oven. I sear my steaks in the pan and finish them in the oven.

De1095b2ba29c1035f00428cbfe3cc7c

(777)

on February 24, 2013
at 10:10 AM

i recently read that's the best way to cook a steak, i may try it tonight

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