1

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Non-botanical condiments

Answered on September 12, 2014
Created September 25, 2011 at 9:56 PM

What's a good spread to moisturize my hamburger patties and other dry meats? Butter is nice, but it's gonna get tiresome. I've gone totally non-botanical, don't even want herbs for now. Don't even use salt (blood pressure). So what are my options?

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 27, 2011
at 11:33 AM

I've been using sour cream since yesterday. It's very disappointing. Back when I ate carbs, it was true to its name, and tasted delightfully sour. Now it just tastes bland, almost sweet. I only trust the cultured whole milk kind, no additives, but I think it's all due to my changing taste buds.

98bf2ca7f8778c79cd3f6c962011cfdc

(24286)

on September 26, 2011
at 09:28 PM

+1 for the phrase "moisturize my hamburger" LOL! That's gonna entertain me all day long.

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on September 26, 2011
at 09:25 PM

I do this frequently and it's the best gravy/sauce ever!

3aea514b680d01bfd7573d74517946a7

(11996)

on September 26, 2011
at 07:56 PM

Yowza..........

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 26, 2011
at 03:13 AM

Oh I know, I was just thinking if you couldn't eat/didn't like eggs then this wouldn't be a very helpful answer.

32f5749fa6cf7adbeb0b0b031ba82b46

(41747)

on September 25, 2011
at 11:48 PM

How about just not over-cooking and using too lean of a meat to begin with? Nothing better than 'au naturel'

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 25, 2011
at 10:17 PM

Great suggestions, although I gotta find low-sodium bacon.

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 25, 2011
at 10:16 PM

Eggs are fine. I said non-botanical. Thanks!

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8 Answers

9
0dbd7154d909b97fe774d1655754f195

(16131)

on September 26, 2011
at 07:34 PM

By now you should be making a killer bone broth that is pure beef jello once cooled in the fridge, yes? If not, you must get on that.

Sooo, once you have that broth, all goopy and jello-ey, you need to reduce it on the stove some more to make a demi-glace. You are there once it gets all thick and gooey good. Slather or cover or coat your meat (whatever your style is) in this demi glace.

To make this even easier, brown your burger or other meat all over, then spoon some thick bone broth over the top and let it reduce and coat as the meat cooks to your liking.

3aea514b680d01bfd7573d74517946a7

(11996)

on September 26, 2011
at 07:56 PM

Yowza..........

96bf58d8c6bd492dc5b8ae46203fe247

(37227)

on September 26, 2011
at 09:25 PM

I do this frequently and it's the best gravy/sauce ever!

8
7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 25, 2011
at 10:10 PM

I realise these all involve eggs, but:

  • Homemade mayo.

  • Over-easy egg.

  • Hollandaise sauce.

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 25, 2011
at 10:16 PM

Eggs are fine. I said non-botanical. Thanks!

7d0c3ea9bf8be00b93e6433d8f125ac3

(7540)

on September 26, 2011
at 03:13 AM

Oh I know, I was just thinking if you couldn't eat/didn't like eggs then this wouldn't be a very helpful answer.

2
Ce7e28769d92d5de5533e775b1de966e

on September 25, 2011
at 10:21 PM

You can use spices and blend with any fat and make some nice toppings for your food. Seasoned compound butters are really nice and never get boring. If you ever go back to eating herbs - chopped fresh sage and a little maple syrup whipped together, formed, then tucked in your fridge for use is awesome. You can make several batches of different flavours and keep in the freezer, just pull out and slice off what you need. Duck fat - alone or seasoned is amazing, as is bacon fat, etc.

Examples of some tasty additions: Garlic. Ginger. Nutmeg. Seeds: dill, black pepper, fennel, mustard.

2
6229cd9a7ca9882590259fae022e2647

(3209)

on September 25, 2011
at 10:04 PM

Coconut oil works really well and adds a nice flavor. It's a good change of pace. This way you could alternate between butter and coconut oil.

Another great choice is bacon grease.

If you fry up a lot of Bacon, be sure to save your bacon grease and put it in a resealable jar to store in the fridge.

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 25, 2011
at 10:17 PM

Great suggestions, although I gotta find low-sodium bacon.

1
Medium avatar

(19479)

on September 26, 2011
at 09:07 PM

Since you eat butter, I'm assuming that you do dairy.

Some good, full-fat, cultured sour cream goes great with meats.

For a non-dairy option, you could go for the pastoral method. Just cook the meat in a pan or crock pot and use the drippings (fat, water, etc.) to dip the cooked meat in. (I use this method for crock pot pulled pork...see recipe here http://www.fitnessinanevolutionarydirection.com/2011/09/caveman-cuisine-epic-pig-and-plantains.html)

93ae9f2d376e5426e891a9b58d8302fa

(2936)

on September 27, 2011
at 11:33 AM

I've been using sour cream since yesterday. It's very disappointing. Back when I ate carbs, it was true to its name, and tasted delightfully sour. Now it just tastes bland, almost sweet. I only trust the cultured whole milk kind, no additives, but I think it's all due to my changing taste buds.

1
306905a32e76b5c0764a663ea7e88426

(1072)

on September 26, 2011
at 08:23 AM

Goose fat.

Thanks to ??ber Chef Delia Smith, here in the UK we now get this year round in the stores [it used to just show up around Christmas]. Also superb for roasting vegetables.

1
Cd2d1fcf77345c9b2889ab56ecf5c842

(250)

on September 25, 2011
at 11:38 PM

Well, if you are looking for non-botanical, you have basically fats, eggs, and other meats as choices. Unless you include dairy, in which case you can use sour cream, yogurt or cream cheese. If you eat hard cheese, it's good melted on top of hamburger and chicken. I have also used homemade liver Pate made from beef liver and bacon grease as a spread on other meats.

0
2507b557331c8a674bc81197531e609a

(4994)

on September 26, 2011
at 09:53 AM

I like american mustard. Mmmmmm. Has lots of turmeric in it too! No nasties if you get a good brand too!

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