Methods of Cooking

Safety of titanium cookware

kaffeexotic — Thu, 08 Oct 2009 17:08:23 GMT

I have been looking into the safety of titanium cookware and from what I've seen on the internet, which is actually very little, it seems to be a good, though costly, option. Does anyone have any input into this type of cookware? we have been using le Creuset cookware, which I love the color of and the safety of, but don't like the weight or the issues of food sticking. The single frying pan that we purchased made of titanium has been wonderful. The company states 0% leaching of anything into the food, and it cooks like a dream. The company is called Titanium Exclusive, made in Germany. Please, if anyone has any information about this, I would love for a great discussion. I will sell my "orange flame' le Creuset to get this sleek looking, wonderful to cook with cookware if I can deem that it is safe. It also has lifetime warranty, which is wonderful, and shows the longevity of the product. Thanks so much.

Cooking Oils and Vitamin E

K_Ryan — Tue, 06 Oct 2009 00:49:58 GMT

I read somewhere that vitamin E prevents oxidation of oils during cooking. I assume the vitamin E talked about was that which was naturally contained in the oil. My question is could vitamin E be added to cooking oils to prevent them from oxidizing when cooking?

Nuwave vs Convection oven

knorman — Sat, 08 Aug 2009 19:07:22 GMT

I am wondering if it is okay to use the Nuwave oven--cooks by conduction, convection and far infrared. I was going to get a convection oven, but the nuwave looks really good.

Does the Turbo Oven defrost?

Rhubarb — Fri, 03 Jul 2009 06:40:37 GMT

My microwave recently died. I often used it to defrost meat, and miss that feature. I'd like to replace the microwave with a Turbo Oven as it is much healthier, but wonder if the Turbo can defrost frozen food. Has anyone tried it?

cooking with your turbo oven

Cloudy_203 — Sun, 17 Aug 2008 00:04:53 GMT

I just received my turbo oven and I'm excited, but have some questions. I wish there were a cook book with it! Do you sell one? When you suggest that chicken takes about 30-40 minutes, what temperature and what size chicken are you referring to? Do I stop cooking the chicken to open the oven and add vegetables for the last few minutes? Thanks.

re-heating leftovers

ejwynja — Mon, 29 Jun 2009 16:45:33 GMT

One chicken lasts me about 4 meals. Do I reheat leftovers at 5 minutes per ounce?

Nuwaveoven....good or bad?

lifeenrichmentbootcamp1 — Wed, 20 May 2009 17:47:54 GMT

I have recently seen a product advertised on TV called the Nuwaveoven, it uses conduction, convection and far infrared technology. Does anyone know if this is a healthy way to cook? I have stopped using the microwave. I am trying to use more raw foods, but Iwould love something to use for those meals that need to be cooked.

The best oils for cooking

illuminationhighrock — Tue, 24 Mar 2009 02:10:24 GMT

Other than coconut oil what other oil is good for cooking?

How I cook my porage for a long lasting breakfast

HansMassage_203 — Wed, 25 Mar 2009 06:40:37 GMT

To Hans Massage Read your blog on Dr Mercola site and was wondering about the recipe and how you ingest it? Do you sprinkle it on oatmeal or eggs or do you just eat it like fine ground trail mix? I have a Vitamix that I get real creative with and thought I might add some of your ingredients to my next concoction, especially the turmeric. Posted On Mar 24, 2009 For the last month I have been adding turmeric to my daily breakfast. It blends well with green split peas, pumpkin seeds, and flax seeds when I whiz them up in my coffee mill. Other ingredients are millet, sessemie seeds, and real salt whizzed together. For chocolate flavor whiz up raw peanuts with cacao nibs and cinnamon. Cook in a double boiler with a teaspoon of coconut oil. Answer You might be able to add water and heat it enough by the action of the Vitamix but what I do is find a stainless steel bowl that will fit inside a sauce pot. Before I start whizzing up the grain and seeds I fill the pot about half full and put the heat on. When I have the ingredients prepared and in the bowl the water is hot enough to mix with the dry ingredients. Leave an inch or so of water in the bottom of the pan to simmer and set the bowl on top to maintain cooking temperature that makes the grains digestible without destroying the enzymes. While it cooks, I wash,shave and dress. When I come back I take the bowl out put a tea bag in the water, and mix in some frozen or fresh berries for more antioxidants, and enjoy. This will hold me for five or six hours of work. Hans Albert Quistorff, LMP Antalgic Posture Pain Specialist http://magnet-therapy-how-why.com

Cooking utensils

joelas — Tue, 17 Mar 2009 19:32:22 GMT

I suppose that the new line of ceramic cookware is very good, but it is also very expensive and hard to send overseas and includes unessential things. I note that Owens-Corning had a PyroCeram, a space age material, available about 50 years ago and the name was sold to United Kitchens. They degraded the product to stoneware behind the name. They have just resurrected the original as a test and a 2 cassarole set with glass lids is under $70. Some of the pieces can be found in antique stores on line. I got a small frying pan for $9. PyroCeram has similar qualities as the Mercola offering. Is it just as good from the leaching point of view?.

There is available Rena Ware, made from 18-10 surgical stainless steel, would that be any better than 316 stainless steel? What grade of stainless was used in the test?

The test for leaching with 4% acetic acid, vineger, is a severe test. Is it really appropriate.? Is iron in the food really undesirable, it is a needed mineral.

When one can't afford or get the ceramic, or ceramic coated iron utensils, which is the next best to use?

Would the following be reasonable? Avoid aluminum, teflon, copper, and white speckled blue enamel. Prefer Pyrex glass, ceramic, PyroCeram, ceramic coated iron, stainless 18-10, stainles 316, stainless 304, cast iron in that order?

Why not test all items for leaching the same minerals so we have a real comparison?

Using a pressure cooker

amullan — Thu, 06 Nov 2008 06:49:00 GMT

Hi,

Just wondering if a pressure cooker is ok to use. I was raised with the idea that a pressure cooker is ideal as it retains more nutrients than conventional cooking. It reduces cooking time and the food is not exposed to the air and very little water is needed so all the nutrients are in the juices left in the pot.

I know it is not exactly "raw" eating, but any info is appreciated.

Thanks again!

sweeteners

TPS — Tue, 26 Aug 2008 07:10:09 GMT

I'm looking for options to use as sweeteners in my baking.

I'm a protein type but my husband is a carb type and I tend to try and bake some healthier desserts as he seems to be able to handle them well and it stops him eating sugary treats. (I rarely manage to eat them without bad affects)

I've started using Rapadura as this is what Sally Falon recommends in her book "nourishing traditions" and I substitute arrowroot instead of flour.

What is your opinion on this?

I've heard conflicting reports on agave syrup as it seems to have a very high fructose level which can cause problems....

Any thoughts??

Now that you have guilted us into cooking at home, how do we best freeze meals?

MarthaB — Tue, 19 Aug 2008 16:17:21 GMT

I make a lot of different soups every year that I freeze. Any recommendations as to what to freeze them in? I allow the soup to cool overnight and then I pour it into plastic Zip-loc containers. However, the food is still being exposed to plastic. Are there other products out there that would be healthier? Am I going to have to make special containers out of gourds? (Please say no!)

TIA!

FREEZING MEAT

Day Lily — Wed, 05 Mar 2008 19:51:42 GMT

I'm wondering if freezing meat changes it's nutritional componets and if this is something we should never do or if its acceptable.

Thanks,

Lily

Low Temperature Cooking

Mpls Cathy — Mon, 30 Jul 2007 21:24:10 GMT

Can you provide some guidelines in cooking part 2 & 3 foods using low temperature cooking? If I don't eat my veggies raw, I briefly steam them. It would be convenient to throw them in the oven with the meat sometimes, but I don't want to over cook them. Any suggestions?

Glass Pots & Pans

bjaekel39 — Sat, 24 Mar 2007 02:44:08 GMT

I've been reading a lot over the last couple of weeks and have been learning tons. One of the things I've come across is Glens recommendation on using glass cookware even over enamel(which I totally agree with). I almost bought a set of enamel pans, but held off because of the price (I almost had to sell off a kidney to purchase them). Thank goodness I did not, because the more I read the more I thought glass was the way to go. Anyway, the point of this is if anyone is interested in glass cookware you can go to ebay and put in a search for 'glass pans' and you come with all kind of nice stuff. You can purchase one thing at a time or some sets, so you try them out before you buy lots of stuff to see if you like them. I bought some and I love it. I won't cook on anything else.

Briana

turbo oven

A crew — Sun, 18 Mar 2007 18:25:29 GMT

hi:

My convection/toaster oven just went on the fritz and I was thinking about getting a turbo oven that Dr. Mercola recommends. This morning I saw an informercial anout a Flavour wave oven that is a convection/infarred/halogen oven?? Is this safe and an option as it is Canandian and easier for me to purchase?

thankyou

Dehydrated Veggies

Turquoise — Sat, 04 Nov 2006 23:52:15 GMT

Hello Glen,

I have a BIG Excalibur Dehydrator. I was wondering how to cut or slice the green beans to prepare for drying?

Should the veggie pieces be tossed in evoo or evco prior to drying?

I V-E-R-Y carefully dried some large spinach leaves until just crisp....yummy!!!

As a Protein/Fast Ox could I dry some apple and pear and have just one or two slices at the end of my meal occasionally?

Thank you,

225?

violetangel3x3 — Tue, 02 May 2006 18:39:03 GMT

Glen,
225 on my oven is a high temperature so i thought i must have read it wrong and so am cooking a leg of NZ lamb on 125.
Now i read that i didn't remember it wrong. so we must have different temperature scales?
I've no clue what mine is so your 225 is by what scale please? And will my lamb ever cook or just go bad? It cost a lot of money so i hope it won't be wasted.
I once tried to cook a chicken on a low temperature but it just went bad and didn't cook.
best wishes
Patricia

Low Tempature Cooking

Survey Questions — Wed, 01 Feb 2006 05:07:27 GMT

I have started cooking my chicken and fish at 225 degrees. It is much tastier and much more moist. So how am I sure when it is done? With the fish, I have been waiting until I can flake it apart with the fork. For the chicken ***, I take two forks and tear the meat apart. When it tears easily, I assume it is done. Do you have any input on this?

Preferred Cooking Methods

Survey Questions — Wed, 11 Jan 2006 15:35:00 GMT

I want to take care of myself as best as I can. What would be the best way to cook my foods?