Tag: cooking tips

When it Comes to Fat, How Hot is Too Hot?

A dizzying array of glass bottles. Some more fitting for salads, others ideal for heavier meat dishes, perhaps one perfect for a dessert dish you have in mind. Imports. Domestics. Beautiful labels here and there. Organic – or not. Good culinary oils, to the most discerning tastes, can be almost as nuanced, as complex as the wines that accompany the dishes they grace.

But to preserve, even enhance, the flavors and fragrances of oils, it’s crucial to know how to use them. For some (the more delicate) even moderate heating will ruin the oil, darken and scorch it, incite a cloud of putrid smoke and even a flash of flames in your unsuspecting pan. (No one saw that, right?) Others are more robust, even outright brawny and can weather the higher heats.

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10 Classic DIY Salad Creations

To honor National Salad Week (seriously… ) we’ve devised a list of our top 10 all-time favorite – and Mark’s Daily Apple-approved – salad recipes…

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How to Eat Healthy and Save Money

In the last several weeks we’ve served up budget tips (and you’ve shared great suggestions and discussion) all in the interest of making the PB diet more affordable. It’s tough times out there (still), but it shouldn’t keep us from living the healthiest life possible. Actually, tightening the grocery belt might even have its benefits.

It pays to prioritize. The budget possibilities run the gamut: shopping warehouse stores judiciously, joining CSAs, deep freezing/canning for winter months, growing your own, foraging at farmer’s markets, experimenting with “thrift cuts,” paring food purchases down to the healthiest and most essential, etc.

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10 Ways to Forage in a Fast Food Nation

Over the past few weeks, we’ve really ripped into fast food joints and junk food manufacturers for trying to pull the wool over our eyes and pass off junk food as not only edible chow, but also something that should be considered healthy. And, while we’ll be the first to admit that they deserve it, there are some times when dining on junk is difficult to avoid… like when you’re in the company of folks who are less discerning of their food choices, or you’re stuck in the middle of nowhere on a road trip or laid over at an airport. But rest assured: This is not a crisis. Instead, think of it as an opportunity to become a food detective – an opportunity to put all your hours pouring over MDA tips to use – to identify the healthiest options on the glowing board above the checkout counter.

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Safe Cooking Temperatures

Let’s face it. Some of us grew up in houses where our fathers habitually burned the toast and set off the smoke alarm on a daily basis. Perhaps our mothers roasted the Thanksgiving turkey until you could weave an absorbent bath towel with its fibers. Or maybe grandpa’s grilling style charred every piece of meat beyond visual recognition. Yes, comparative tales of over-cooking are the stuff of familial nostalgia and domestic comedies. We knew it tasted bad (O.K., wrenchingly bad), but was it that bad for us?

Let’s first say that MDA is not about to go raw foodie. We love our veggies and meats, and we say this first and foremost: eat ‘em any way you can. Nonetheless, the bulk of research seems to suggest that cooking, specifically with certain temperatures and methods, can do a real number on the food we eat.

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Dear Mark: Cooking Omegas

Dear Mark,

What are your thoughts on Barry’s suggestion that there is some sort of problem in cooking O-3 enhanced eggs? I’ve seen similar things related to flax seed oil and roasted & toasted walnuts, etc. What is the bottom line on cooking with omega-3s?

Thanks to Ed and others who offered up similar questions in response to last week’s Enough Omegas? post.

Polyunsaturated fats (which include omega-3 fatty acids) are, indeed, very prone to oxidation when exposed to heat, light or oxygen. This oxidation essentially renders them rancid to some extent, and this will result in less appealing taste (and smell) as well as decreased nutritional value. Add to that the damage imposed by the resulting free radicals, and that “healthy” food has now become a health hazard.

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Cheap Meat Round II: “Thrift Cuts”

Dear Mark: Cheap Meat? really stirred up a good discussion this week. One particular comment, from reader Anna, was so great we thought we’d publish it (with her permission of course!) as an outright blog post for all of our readers to enjoy. Check out Anna’s blog for more of her Against the Grain opinions. Thanks, Anna!

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Top 10 Meat Questions Meet Answers

Although the Primal diet pretty heavily features vegetables, we also love us some meat. Read on to learn top tips for selecting, storing, cooking and serving meat:

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10 Innovative Uses for Salt

Thought that salt shaker on your table was only good for seasoning an otherwise bland dish? Or perhaps something to throw down on the pavement to prevent a lawsuit during icy weather? Turns out salt actually has a number of innovative – albeit strange – uses related to health, cooking and food preparation.

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Healthy Tastes Great!

This versatile veggie is great in so many ways. Grilled, boiled, baked, broiled, steamed, sauteed, pureed or, if delicate enough, simply raw – it is hard to go wrong with this delectable vegetable.

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