The cooking tips

Fresh liver

A Beginners’ Guide to Cooking Odd Bits (With Recipes You Already Know)

By | Learn About Paleo, The cooking tips | No Comments

If you’ve ever gone out on a limb and bought half a pig, or a freezer lamb, or even just gone in for the oxtail or beef tongue on a whim, you might know the sinking feeling of staring down that paper package, rereading “Inspected and Passed by U.S. Department of Agriculture” over and over, and realizing you have no idea what to do with this. Well, put on your chef’s hat and grab that…

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avocado with oil

4 Paleo Plant Fats to Try

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Most of the time, Paleo recipes tend to prioritize animal fats – lard, tallow, butter, or other carnivorous alternatives – over vegetable fat choices. Nut and seed oils are generally a bad choice, because they’re very high in unstable and inflammatory Omega-6 PUFA. Add the fact that they tend to sit on supermarket shelves for months before they’re eaten, and then get thrown into a frying pan where the fats can degrade even further, and…

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Freezer-Ready Sauteed Mushrooms

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Do you ever have those days that you just stay in and cook so much of one thing so that you can stock your freezer up? This is how I spent my day today. This morning I went out and purchased many pounds of mushrooms of all shapes and sizes and now I am sauteing them in batches to freeze-up. I would have never even thought about doing this, but I learned the trick just…

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Growing Your Own Herb Garden

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One of the most rewarding things anyone who enjoys cooking can do for themselves is grow a herb garden. There is nothing better than adding fresh herbs to your recipes, both for the taste and for the health benefits. I find that having herbs on hand has also encouraged me to be more experimental with what I am cooking. My hope is that this will help motivate those of you who have yet to give…

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Making Great Scrambled Eggs

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Something as simple as cooking scrambled eggs might seem like a trivial task, but the devil is in the details and a few key points can make the difference between boring old scrambled eggs or a great, fluffy and delicious breakfast that will make people ask for seconds. It’s of course important to choose good quality pastured eggs coming from naturally fed chickens. The difference won’t be only in the nutrition of the eggs, but also in…

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Rendering Fat

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Coconut oil, olive oil and butter or clarified butter are delicious fats that are also healthy for you, but the real original Paleo fats are animal fats. I know that a lot of people following a Paleo diet end up consuming those fats only very rarely partly because they are harder to find, but also because more work needs to be done with them to obtain a pure fat to cook with. In other words, they need…

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The Art Of Cooking Steak

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The art of cooking the perfect steak can be intimidating for many, but it doesn’t doesn’t have to be, because with only a few basic techniques you’re guaranteed to experience great success every time. There is absolutely no need to go to a great steak house to eat some of the most flavorful steaks out there, and in fact even those restaurants often make some very fundamental mistakes when cooking their steaks. Another aspect that is very important…

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Making Clarified Butter (Ghee)

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Clarified butter, also called Ghee in Indian cuisine, is simply butter with the milk proteins, sugars and water removed. It’s perfect for people who want to stay 100% Paleo or who might worry that some constituents like lactose or casein in the butter might cause health problems. I personally prefer consuming clarified butter because I’ve been dealing with leaky gut and autoimmune problems for a number of years and I now always stay on the…

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Choosing and cooking meat

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Lets not kid ourselves, one of the nicest things about the Paleo diet is the fact that we can eat unlimited amounts of meat. Red meat, fatty meat, anything will do as long as it has been fed and treated properly. Like so many others following the conventional wisdom way of thinking, I use to think that high quantity of fatty red meat would cause a quantity of problems latter in life. I’ve now learned…

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Cooking with stainless steel

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Stainless steel cookware is definitely my favorite way to cook all my Paleo meals, but it can be a bit tricky at first. Anybody who has had some piece of meat sticking to the pan will know what I’m talking about. Once you get the trick with those pans, you probably won’t want to use anything else. Of course, what’s interesting to us paleolithic eaters, is that stainless pans won’t oxidize with time or when cooking with…

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Beef, pork and lamb cuts

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It’s easy to get lost in all the cuts of meats available at our butcher and it seems so obvious for him that we end up buying the same cuts of meat over and over again because we’re afraid to try out other stuff. I wanted to make a short article with pictures of the different cuts of pork, beef and lamb to help you diversify your next visit at the butcher. Keep in mind…

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