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Hack my cooking method for meats / fish / poultry

Commented on June 05, 2014
Created June 03, 2014 at 6:05 AM

Lately I have been using the same method for cooking meats, fish and poultry. But I am wondering - could it be carcinogenic just like grilling?

Anyway, I have developed a very easy (for me) and flavorful method of cooking any kind of protein. Not sure if it is dry-roasting or pan-frying.

I take a cast-iron skillet, put meat on it (or fish or poultry), turn heat up to medium low and just keep stirring every minute or two. When there are no raw patches on the surface, it is ready to eat. It usually takes about 10 minutes or even less, depending on how much meat I use.

I add some salt and spices in the process.

I do not add any fat, because I found there is plenty of fat in any meat already.

For poultry, after it is no longer raw, I put a lid on the skillet and keep frying it no fat added on low heat for additional 20 minutes, to make sure it is done thoroughly.

I find that meat is especially flavorful with this method if I don't overcook it.

Question: DO I HAVE TO marinate my meat BEFORE cooking in order to reduce any carcinogenic effect?

Thanks in advance.

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 04, 2014
at 10:43 AM

Use apple cider vinegar and water in place of wine

Also, white wine (most varieties) has pretty low sugar content. Cooking will remove most of the alcohol -- plus only a bit of marinade penetrates the meat. Id imagine you could marinade in wine and remain low carb.

Also here

http://www.marksdailyapple.com/how-to-marinate-meat/#axzz31GYzNoFH

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 04, 2014
at 03:31 AM

Thank you very much for your answer. They recommend white wine with herbs. Since wine is going to increase the amount of carbs significantly, what would be a good low-carb substitution?

96440612cf0fcf366bf5ad8f776fca84

(19463)

on June 03, 2014
at 11:53 PM

Then use ghee. And yes, marinading will help prevent carcinogenic compound creation.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 03, 2014
at 07:35 PM

I hate coconut oil. The smell of it makes me sick. The meat I use is quite fatty, but it is also grass-fed.

Thanks for the duck fat advice! I love duck fat!!!

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2 Answers

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3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 04, 2014
at 02:22 AM

Yes marinading reduces the carcinogines (to almost nothing), brining does too. Only takes 10-15 minutes to get the affect (which is perfect because that's how long it takes to heat up a grill)

http://news.health.com/2008/08/22/marinades-grilled-meat-safe/

http://www.ncbi.nlm.nih.gov/pubmed/19241593

http://www.ncbi.nlm.nih.gov/pubmed/22642699

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 04, 2014
at 03:31 AM

Thank you very much for your answer. They recommend white wine with herbs. Since wine is going to increase the amount of carbs significantly, what would be a good low-carb substitution?

3ce6a0d24be025e2f2af534545bdd1d7

(26217)

on June 04, 2014
at 10:43 AM

Use apple cider vinegar and water in place of wine

Also, white wine (most varieties) has pretty low sugar content. Cooking will remove most of the alcohol -- plus only a bit of marinade penetrates the meat. Id imagine you could marinade in wine and remain low carb.

Also here

http://www.marksdailyapple.com/how-to-marinate-meat/#axzz31GYzNoFH

0
Medium avatar

on June 03, 2014
at 06:36 PM

marinating will just increase water and flavor, so it will take longer to cook but not by much.. there maybe some new theories on that, but honestly I say do it if you like it... marinating fish removes off flavors, as does marinating kidney meat which can be nasty if not properly marinated/parboiled/drained before cooking.

Your method sounds tasty and while you might be perfectionist and always steam your meat, it won't help you if you can't eat it because it's yukky to your taste buds. Adding a little fat though, might help because fat is an insulator against heat. Just put some virgin coconut oil in your mouth and feel the cool.

Actually meat doesn't have enough fat. Meat today is meticulously trimmed by the butcher before it even gets to your shopping cart. Marbling isn't enough to sustain anyone but the most sedentary office worker. The question is, is it good fat or bad? Was the animal treated with enough respect to get sunshine and grass? If not, then there isn't as much good stuff in the fat anyway. Render out the fat of a duck (or you can buy duck fat from some stores now), and use it in cooking. Not only is it delicious, but it is quite heat stable, and I've noticed it has healing effects on the skin.

F5a0ddffcf9ef5beca864050f090a790

(15515)

on June 03, 2014
at 07:35 PM

I hate coconut oil. The smell of it makes me sick. The meat I use is quite fatty, but it is also grass-fed.

Thanks for the duck fat advice! I love duck fat!!!

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