3

votes

So do the Omega-3 oils in Grassfed beef and Salmon degrade when they are cooked?

Answered on August 19, 2014
Created August 21, 2011 at 5:22 AM

If I have a grassfed chuck roast in the crockpot on low all day, cook grassfed ground beef on the stovetop till it is all brown, or I I bake salmon in the oven till it is 140 degrees farenheit- have I pretty much oxidized all of the omega-3 fats by the time it is cooked?

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 04:10 PM

Or any though and fatty meat needs a long time to mobilise that collagen. Beef tongue sous vide is great, as is cheeks.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 04:08 PM

Yes beer coler will work but for short ribs etc i would use something else.... PID is accurate and reliable, very important if you gonna cook medium rare short rips or brisket (they need 48-72 hours at 55C)

776bb678d88f7194b0fa0e5146df14f0

(1069)

on August 22, 2011
at 03:49 PM

Even cheaper - beer cooler sous vide: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html I've been doing this for months with steak and salmon. You fill a beer cooler with water at the temp you want to cook your meat at, and in the hour or so it takes for the meat to reach that temperature, the beer cooler keeps the water relatively constant. I still sear my steak after because I like the flavor, but you don't have to.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 10:31 AM

http://freshmealssolutions.com/index.php?page=shop.product_details&flypage=flypage-ask.tpl&product_id=30&category_id=15&option=com_virtuemart&Itemid=31 This one is good. Its a PID controller. So you hook it to large and dummy rice cooker and done. You can use PID controller to control temperature of many different heaters. So its a real multitasker. It has an accurate thermocouple. So you could use it for fermenting stuff etc....

84666a86108dee8d11cbbc85b6382083

(2399)

on August 22, 2011
at 09:50 AM

Jan, are you talking about DIY sous vide or is there a newer lower cost provider of the equipment ?

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 09:25 AM

Well deep frying is a smart way to cook fish actually. It cooks very fast and evenly. Ofcourse, canola oil isnt good.

03fa485bfd54734522755f47a5e6597e

(3944)

on August 22, 2011
at 12:10 AM

The Thermapen is expensive, and worth every penny. I didn't even *like* steak until I had one and could cook it to the perfect temperature every time.

2ab6415f5f20b8fe1d34a94c7be85e6a

on August 21, 2011
at 10:40 PM

Would you recommend people not freeze their meat?

2ab6415f5f20b8fe1d34a94c7be85e6a

on August 21, 2011
at 10:39 PM

SERIOUSLY? This is depressing i freeze a lot of meat

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 21, 2011
at 05:58 PM

you mean all PUFAs oxidate both when frozen or cooked?

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 21, 2011
at 05:57 PM

you mean all PUFAS oxidies both when frozen or cooked?

44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 09:10 AM

http://chowhound.chow.com/topics/765985

44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 09:05 AM

Also those without sous vide equiptment (not expencive anymore btw) good way to cook salmon is to poach it completely in wine under broiler. The alcohol limits the cooking temperatature to 60C, which is perfect for poached fish.

Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

5 Answers

3
A727956fa3f943057c4edb08ad9e864e

on August 21, 2011
at 06:31 PM

I don't think they do so easily as fish contains selenium, a potent antioxidant.

Even if you deep fry in canola (eugh) most of the long chain omega 3's are intact:

http://www.sciencedirect.com/science/article/pii/096399699390049O

And then you have the question. Is oxidised fish oil a bad thing? Can anyone show me there net harm by moderate consumption of oxidised omega 3? As far as I know it still does good things.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 09:25 AM

Well deep frying is a smart way to cook fish actually. It cooks very fast and evenly. Ofcourse, canola oil isnt good.

3
Medium avatar

(19479)

on August 21, 2011
at 06:00 PM

The short answer is "yes". The omega-3 fatty acids are highly unstable and susceptible to oxidation whether they are found in flax seeds, walnuts, eggs, or grass-fed steaks.

From what I understand, the fat soluble vitamins (E in particular) and saturated fat, naturally present animal products such as eggs and meat, do offer some protection against oxidation, but high-temperature cooking would still be a problem.

I cook all my eggs with the yolks runny and keep my steaks rare for this reason.

Making seafood ceviche-style (simply marinating raw seafood in a citrus based dressing) can also be a simply, tasty, and effective way to avoid concerns about oxidized o-3.

2
Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on August 21, 2011
at 04:50 PM

yes.....and they do when frozen too......but the real question is it clinically significant? that we dont know as yet as far as I know because it has not been studied.

2ab6415f5f20b8fe1d34a94c7be85e6a

on August 21, 2011
at 10:39 PM

SERIOUSLY? This is depressing i freeze a lot of meat

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 21, 2011
at 05:58 PM

you mean all PUFAs oxidate both when frozen or cooked?

2ab6415f5f20b8fe1d34a94c7be85e6a

on August 21, 2011
at 10:40 PM

Would you recommend people not freeze their meat?

Ec7cb2a7a68655954a01f03e95be1383

(1453)

on August 21, 2011
at 05:57 PM

you mean all PUFAS oxidies both when frozen or cooked?

2
44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 06:32 AM

Cooking meat and fish sous vide is a good idea. Protein is cooked under vacuum in low temperature. Lessens the chance of oxidation. I cook my salmon at 42c. and meats 52-55C.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 09:10 AM

http://chowhound.chow.com/topics/765985

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 04:08 PM

Yes beer coler will work but for short ribs etc i would use something else.... PID is accurate and reliable, very important if you gonna cook medium rare short rips or brisket (they need 48-72 hours at 55C)

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 04:10 PM

Or any though and fatty meat needs a long time to mobilise that collagen. Beef tongue sous vide is great, as is cheeks.

776bb678d88f7194b0fa0e5146df14f0

(1069)

on August 22, 2011
at 03:49 PM

Even cheaper - beer cooler sous vide: http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html I've been doing this for months with steak and salmon. You fill a beer cooler with water at the temp you want to cook your meat at, and in the hour or so it takes for the meat to reach that temperature, the beer cooler keeps the water relatively constant. I still sear my steak after because I like the flavor, but you don't have to.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 09:05 AM

Also those without sous vide equiptment (not expencive anymore btw) good way to cook salmon is to poach it completely in wine under broiler. The alcohol limits the cooking temperatature to 60C, which is perfect for poached fish.

44348571d9bc70c02ac2975cc500f154

(5853)

on August 22, 2011
at 10:31 AM

http://freshmealssolutions.com/index.php?page=shop.product_details&flypage=flypage-ask.tpl&product_id=30&category_id=15&option=com_virtuemart&Itemid=31 This one is good. Its a PID controller. So you hook it to large and dummy rice cooker and done. You can use PID controller to control temperature of many different heaters. So its a real multitasker. It has an accurate thermocouple. So you could use it for fermenting stuff etc....

84666a86108dee8d11cbbc85b6382083

(2399)

on August 22, 2011
at 09:50 AM

Jan, are you talking about DIY sous vide or is there a newer lower cost provider of the equipment ?

0
44348571d9bc70c02ac2975cc500f154

(5853)

on August 21, 2011
at 09:13 AM

Any everybody should own a good instant read thermometer like this: http://www.thermoworks.com/products/thermapen/splashproof_thermapen.html Or if you want to monitor temperatures outside oven, this one is good: http://www.thermoworks.com/products/handheld/TW8060.html

Takes all guesswork out from doneness. Dont mix up these with cheap thermometers. These work with thermocouple and are much faster and accurate than those cheap thermostat models.

03fa485bfd54734522755f47a5e6597e

(3944)

on August 22, 2011
at 12:10 AM

The Thermapen is expensive, and worth every penny. I didn't even *like* steak until I had one and could cook it to the perfect temperature every time.

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!