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Caveman diet pork Videos
- 1. Paleo Vegan Recipes
- 2. Pork Chop Recipes - Foods To Avoid On The Paleo Diet Grains
- 3. How to Braise Beef, Pork, Lamb, or Chicken - B.A.S.I.C Technique
Paleo Vegan Recipes
Paleo Vegan Recipes Paleo Vegan Recipes Included //bit.ly/1eJOeom - Official Paleo Diet Recipes..visit official Paleo Diet Recipes website,Click on URL.
Pork Chop Recipes - Foods To Avoid On The Paleo Diet Grains
Get It Now //www.thefatlossfactors.info/a/paleo-pookbooks.php Before it is find by your friend! Pork Chop Recipes - Foods To Avoid On The Paleo Diet ...
User Comments
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on 15 Dec 2012
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How to Braise Beef, Pork, Lamb, or Chicken - B.A.S.I.C Technique
Cooking low and slow in liquid is foolproof. Take these easy braising ideas and run with them... www.FudeHouse.com.
User Comments
Panupat Chongstitwattana
commented
on 18 Sep 2015
Can you cook this over the stove normally and not in the oven?
Chris Cirnigliaro
commented
on 10 Dec 2015
+Panupat Chongstitwattana No, because the direct contact with the flame will cook the meat too quickly, resulting in a tough product.
Ben Mummert
commented
on 09 Nov 2014
Aside from diet, is there a reason to remove the fat before reheating?
Oded Zimron
commented
on 15 Sep 2015
Very good answers, and I'd like to add something. The fact that the fat is a flavourinhibitor doesn't mean it does contain a lot of it. Do skim it, but keep for sauteing- preferably items that are to be served with the meat.
MrBeatboxmasta
commented
on 15 Dec 2014
:)
Ben Mummert
commented
on 15 Dec 2014
That changes how I look at ingredients to realize that lipids can act as a hydrophilic barrier and prevent water-based sauces and even saliva from doing their thing. Thank you both!
MrBeatboxmasta
commented
on 15 Dec 2014
Everything FH said + the fact that the fat will coat your mouth and prevent you from tasting the full extent of all the flavors you sacrificed hours to get.
FudeHouse
commented
on 11 Nov 2014
Leaving the fat in the dish can give it a slick, greasy feeling. it's also less attractive for plating, and can sometimes coat the meat and prevent it from getting good contact with the flavorful sauce. It's convenient that the fat rises to the top and congeals, it's easy to remove.
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