[QUOTE=Corvidae;619429][url=http://www.amazon.com/River-Cottage-Meat-Book/dp/1580088430/ref=sr_1_1?s=books&ie=UTF8&qid=1320724981&sr=1-1]Amazon.com: The River Cottage Meat Book (9781580088435): Hugh Fearnley-Whittingstall: Books[/url] The River Cottage Meat Book. This is the place to go if you want to take it up a notch from the butcher's guide book. Its a lot thicker and more detailed, but the writing is clear and its still an entertaining and fascinating read. He also definitely takes the time to explain many meat cooking techniques; not only what they mean but WHY you do a specific technique for a specific cut. I have purchased this book as a christmas present for not just one but TWO couple-friends of mine who have gone paleo, and they all love it.[/QUOTE]
It warms the cockles of my British heart to see an American recommend this (and not the first time on this site). I have this book too and it is brillant - and so Primal friendly - a whole chapter on meat thrift.
Can I also recommend Julia Child's Mastering the Art of French Cookery Volume I - a work of complete and total genius. Contained in the pages of this gem is just about every cooking technique you'll need from the simplest - how to make the perfect omlette to the complex - making moulded desserts. There is also lots of great info on how to make all the different types of stock - including just chicken, chicken plus veal - white and brown stocks - a Primal staple. There's also lots of great ways to prepare vegetables. And how can you not love a book which has a whole chapter on aspic?
Mark Bittman's "How to Cook Everything" is another good cookbook.
[QUOTE=duckmama;619895]Mark Bittman's "How to Cook Everything" is another good cookbook.[/QUOTE]
I haven't tried a single recipe in this book that turned out badly. And everything in it is SOOOOOO easy. I second the recomendation.
Trish and others have great food blogs. I like her's because the instructions are step by step.
Eggs - great example is if you cook with too high heat they become rubbery frisbee's. Medium heat and more slowly they are fine
Salad - throw what ever you like in the bowl and toss with EVOO and vinegar. really hard to screw up salad
meat- if BBQing. bring meat up to room temp from fridge. you will have less grease fires and your meat cooks more evenly
best thing i can tell you is learn when things reach proper temp ... overcooking murders meat ....
heres a simple easy recipe ...
take a whole chicken from the grocery store ..
preheat oven to 425
rinse it off
pat down with paper towel
cover skin lightly in bacon grease (im being serious LOL)
lift up the skin and season the breast and leg (i use lemon, pepper, salt, garlic, rosemary, maybe somethin spciy like cayenne but you could also use a premade spice mix of sorts)
lightly season salt the skin
throw it breast down in a pan (or split the chicken first and cook skin up both sides)
bake at 425 for 20 minutes
drop temp to 400 and cook 40 more .. check temp with meat thermo
let is rest 10 minutes before eating
TASTY ... easy, and you will feel confident again ..
ps - i think some of the beauty of eating primal is letting the meats/veggies speak for themselves ... cookin veggies in a little salt/pepper/coconut oil is simple and delicious.. or even just steaming them .. also with meat most times salt/pepper will be enough for a nice flavor .. god gives us beautiful beasts to eat LOL ...
[QUOTE=TigerLily;619486]1. Watch The Food Channel.
3. Move up to a Dutchie once you've got the hang of #2.[/QUOTE]
damn this sounds just like me! I learned almost everything I know from the Food Channel. We don't have TV anymore but I did like the food channel. Although with all the cupcake and dessert shows it's hard to find anything worth watching anymore. Maybe there's some Julia Child stuff on youtube.
Hey OP, get a slowcooker.
I've found some of Julia Child's old videos at my libary - they can be a boatload of fun.
Thanks for the advice and resources everyone. I am sure I will get better with time, but it is just disheartening right now.
I really wish my father would have taught me how to cook. He can make anything taste great with whatever is in the fridge at the moment. Growing up, we had tasty cajun cooking almost every night. I just had no desire to learn and he did not push it on me.