Re: best way to heat=cook food

[Guest guest]

>

> Date: Mon, 31 Oct 2005 20:36:04 -0000

> From: " liatbil " <liat222@...>

>Subject: best way to heat=cook food

>

>I want to cook my food in the healthiest way possible, and I'm ready

>to

>buy the equipment which is necessary.

>what are the best heating methods to achive this aim?

>

>

>For example I read that in order to achieve minimum heating time per

>part, the distribution of heat should be uniform. The reason is that

>with a non-uniform heating, some parts will be heated far more then

>other and by the time the cooler parts are ready the over-heated

>parts

>will loss nutritional values and might even sub-burnt (eve if you

>don't

>see it with your eyes)

>As it impossible to remove the hooter parts from inside the dish,

I know NTers eat a lot of unusual body parts, but really! <g>

(Sorry, couldn't resist. " Hooter " is an American slang term for a

(human) breast.)

> the

>hotter parts will have to " wait " until the coolest part is reasdy

>

>

>But maybe there are more criterions.

>

>

>so now I have 3 criterions

>1. low temperatures

>2. slow cooking

>3. uniform heat distribution.

>

>

>FOr example- How can I bake a bread at low temperatures (not above

>120

>Celsius, so to avoid acrylamide formation0?

A slow oven would do it. Not sure about texture though; that would

depend on the recipe. An Essene-type bread would work. Another option

would be to do steamed bakery as the Chinese do. By definition, you

don't go above 100 C there.

>

>Also there is the question of what the container that actually come

>in

>contact with the food, is made of.

>I Don't want the followings:

>1. teflon- cause it might leach platic

>2. ceramic/glazes-cause it might leach lead

>3. stainless steel-cause it might leach nickel.

>

>

>I think it leaves me with glass.

Cast iron? Unglazed pottery?

Aluminum?! <weg> Nah...

>is there a glass cookware that can be put on the stove/electrical

>stove?

I remember Pyrex pots...don't know if they're still made as I haven't

seen them. I think I remember that the double-boiler we had when I

was young required some sort of heat pad (maybe asbestos, which might

explain why I haven't seen them.)

>I don't find a electrical slow cooker which has glass bowl. all of

>them are with glazed ceramics.

My own thinking on these things is that your concerns are overblown.

I haven't heard any evidence of leaching from pottery or stainless;

if you have, let me know.The low heat is important, and getting

decent food to begin with. And wanting the best is good, but remember

that Price's healthy people cooked their foods in a lot of suboptimum

ways.

>(please forgive my bad english. it's not my native language)

>

>

>

>And finally, what do you think of Mercola's suggestion?

>http://www.mercola.com/forms/turbo_oven.htm

>

Might be OK, or it might be just another way for Mercola to turn a

buck. I found it more interesting for the anti-microwave refs. Yeah,

yeah, I know, but I've been unwilling to take the Collective Wisdom

on faith; I need to see the evidence.

--

Quick

www.en.com/users/jaquick

[Guest guest]

It is good to be concerned with food preparation, but I think you

might be a little too concerned. Just avoid aluminum, non-stick, and

silicon (can you believe they make silicon things to bake in!?). Also

, try storing your food in glass and not plastic if your really that

concerned.

Bread, if its sourdough, cooks very well and keeps its nutrients much

better due to the acidity. Acidity helps preserve many nutrients,

especially B Vitamins, even under high temperatures. Remember that

the inside of the loaf never gets as hot as the oven.

Steaming food also works great, if you use bamboo steamers you don't

have to worry about any metals leaching.

>

> I want to cook my food in the healthiest way possible, and I'm ready

> to

> buy the equipment which is necessary.

> what are the best heating methods to achive this aim?

>

>

> For example I read that in order to achieve minimum heating time per

> part, the distribution of heat should be uniform. The reason is that

> with a non-uniform heating, some parts will be heated far more then

> other and by the time the cooler parts are ready the over-heated

> parts

> will loss nutritional values and might even sub-burnt (eve if you

> don't

> see it with your eyes)

> As it impossible to remove the hooter parts from inside the dish, the

> hotter parts will have to " wait " until the coolest part is reasdy

>

>

> But maybe there are more criterions.

>

>

> so now I have 3 criterions

> 1. low temperatures

> 2. slow cooking

> 3. uniform heat distribution.

>

>

> FOr example- How can I bake a bread at low temperatures (not above

> 120

> Celsius, so to avoid acrylamide formation0?

>

>

> Also there is the question of what the container that actually come

> in

> contact with the food, is made of.

> I Don't want the followings:

> 1. teflon- cause it might leach platic

> 2. ceramic/glazes-cause it might leach lead

> 3. stainless steel-cause it might leach nickel.

>

>

> I think it leaves me with glass.

> is there a glass cookware that can be put on the stove/electrical

> stove?

>

> I don't find a electrical slow cooker which has glass bowl. all of

> them are with glazed ceramics.

>

> (please forgive my bad english. it's not my native language)

>

>

>

> And finally, what do you think of Mercola's suggestion?

> http://www.mercola.com/forms/turbo_oven.htm

>

[Guest guest]

>I know NTers eat a lot of unusual body parts, but really! <g>

>(Sorry, couldn't resist. " Hooter " is an American slang term for a

>(human) breast.)

Aarrggh, . Me thinks you are too " Quick " . Being female and

cringing, I was trying to ignore the hooter remark. LOL.

>My own thinking on these things is that your concerns are overblown.

>I haven't heard any evidence of leaching from pottery or stainless;

>if you have, let me know.The low heat is important, and getting

>decent food to begin with. And wanting the best is good, but remember

>that Price's healthy people cooked their foods in a lot of suboptimum

>ways.

Speaking about cookware, low heat, etc. I threw everything out and

replaced it with LeCreuset. Yes, pricey, but I got it at an outlet sale

for great prices. Anyway, the one downside is that even on a simmer

burner, there's almost still too much heat. Simmer is nearly impossible

even on my ElCheapo stove. What LeCreuset has gone for me is gotten rid of

the urge to remodel the kitchen, installing a " professional " range. With

this cookware, I just don't need the firepower! Someone mentioned it

stains, but I've found that OxyClean takes the stains right out - just let

it soak and within a few hours, it's stain-free. They do 'stick' if

they're not perfectly clean, but again, OxyClean has taken care of that

problem. Another good cleaning agent is baking soda with apple cider

vinegar - gets all the gunk and stains right off.

Also, I have a counter-top convection oven that has a rotisserie. I bought

it at Costco for $65. It's worked so well that I'm replacing my

over-the-stove microwave with a convection oven. You get even heat, can

bake/roast at much lower temp and typically, food is done about 20-30%

faster than conventional ovens. HTH.

-Sharon, NH

Deut 11:14 He will put grass in the fields for your cattle, and you will

have plenty to eat.

[Guest guest]

thanks. and hope you can answer more question.

for - how do you make steamed bakery ?

for gdawson6 - can you tell me a good firm of a bamboo steamer?

for Sharon- what brand/firm is your un-conventional counter-top

convection oven?

and about the 'hooter'- I told you. english is hard for me. it's not my

language. (I am from middle east...really)

[Guest guest]

>

> From: " liatbil " <liat222@...>

>Subject: Re: best way to heat=cook food

>

>thanks. and hope you can answer more question.

>

>for - how do you make steamed bakery ?

Get a Chinese steamer. These are typically about 12 " or so round and

made of bamboo, with several layers, and they fit on a wok or other

pot. They are not expensive.

Then refer to a book of Chinese dim-sum recipes. There are various

sorts of raised wheat buns, filled and unfilled. I remember once

making a kind of sourdough white rice cake, from rice ground in water

that was allowed to ferment. I would think that such recipes would be

easy to convert (re-convert?) to NT-ness. (Sub brown rice for white,

Succanat or whatever for sugar, maybe add some whey) Idlees are also

traditionally steamed, as are most of the old English holiday

puddings. In that case, they'd be put in a pan (usually in modern use

a coffee can)which is covered and sits in the water in a covered pot.

Effect in most of these cases is to get a moist, sometimes doughy

product; I don't believe you could steam strudel, pies, or anything

else needing to be crisp. Custard of course steams well, but I don't

think of that as " bakery " ; it's just something done in the oven

because it's easier to control heat.

--

Quick

www.en.com/users/jaquick

[Guest guest]

>

> FOr example- How can I bake a bread at low temperatures (not above

> 120

> Celsius, so to avoid acrylamide formation0?

>

According to this

http://www.webmd.com/content/article/53/61252.htm

the most anti-oxidants are in the crust

[Guest guest]

> >

> > FOr example- How can I bake a bread at low temperatures (not above

> > 120

> > Celsius, so to avoid acrylamide formation0?

> >

>

> According to this

> http://www.webmd.com/content/article/53/61252.htm

> the most anti-oxidants are in the crust

>

Interesting Study! So it seems it is good to cook bread at higher

temperatures.

Its meat that I think is best cooked at slower temperatures and

requires more care.

[Guest guest]

> >

> > According to this

> > http://www.webmd.com/content/article/53/61252.htm

> > the most anti-oxidants are in the crust

> >

>

> Interesting Study! So it seems it is good to cook bread at higher

> temperatures.

>

At the very least it may neutralize any problem caused by acrylamides.

After all, people have been eating bread for thousands of years and

only now it's bad for you? Didn't make any sense to me!

[Guest guest]

Ari-

>At the very least it may neutralize any problem caused by acrylamides.

>After all, people have been eating bread for thousands of years and

>only now it's bad for you? Didn't make any sense to me!

The people are different, the soil is different, the bread is

different... what's the surprise?

-

[Guest guest]

>

> Ari-

>

> >At the very least it may neutralize any problem caused by acrylamides.

> >After all, people have been eating bread for thousands of years and

> >only now it's bad for you? Didn't make any sense to me!

>

> The people are different, the soil is different, the bread is

> different... what's the surprise?

>

You can say that about expecting taking any advantage from native

diets for ourselves. In the eskimos we know this is the case because

they eat very few carbs and yet don't undergo ketosis. In fact they

are very fat! We also know what happens when natives adopt a modern

diet. They suffer. Just like everyone. What I would certainly like to

see is what happens when moderns eat a primitive diet.

Ari

[Guest guest]

Liat-

>2. ceramic/glazes-cause it might leach lead

That shouldn't be a worry with any modern first-world enameled cooking surface.

-

[Guest guest]

Pampered Chef sells lifetime warranty stoneware - it's wonderful to cook

with and food tastes so much better in it. It's like cooking in a stone or

brick oven. Delish!

Nanette

(coming late to the thread)

Re: best way to heat=cook food

Liat-

>2. ceramic/glazes-cause it might leach lead

That shouldn't be a worry with any modern first-world enameled cooking

surface.

-

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[Guest guest]

Do you have trouble with food sticking to the frying pan??

jafa

" Nanette J. Landen " <nlanden@...> wrote: Pampered Chef sells

lifetime warranty stoneware - it's wonderful to cook

with and food tastes so much better in it. It's like cooking in a stone or

brick oven. Delish!

Nanette

(coming late to the thread)

Re: best way to heat=cook food

Liat-

>2. ceramic/glazes-cause it might leach lead

That shouldn't be a worry with any modern first-world enameled cooking

surface.

-

<HTML><!DOCTYPE html PUBLIC " -//W3C//DTD XHTML 1.0 Transitional//EN "

" http://www.w3.org/TR/xhtml1/DTD/xhtml1-transitional.dtd " ><BODY><FONT

FACE= " monospace " SIZE= " 3 " >

<B>IMPORTANT ADDRESSES</B>

<UL>

<LI><B><A

HREF= " / " >NATIVE

NUTRITION</A></B> online</LI>

<LI><B><A HREF= " http://onibasu.com/ " >SEARCH</A></B> the entire message

archive with Onibasu</LI>

</UL></FONT>

<PRE><FONT FACE= " monospace " SIZE= " 3 " ><B><A

HREF= " mailto: -owner " >LIST OWNER:</A></B>

Idol

<B>MODERATORS:</B> Heidi Schuppenhauer

Wanita Sears

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[Guest guest]

Do you mean sticking to the stoneware?

Stone wear doesn't stick after you get a good seasoning on it by cooking

some high fat foods first. I do grease mine a little when I first get

them but after a few batches it doesn't stick anymore. It works very

similar to cast-iron. Good seasoning will last forever.

Do you have trouble with food sticking to the frying pan??

jafa

" Nanette J. Landen " <nlanden@...> wrote: Pampered Chef

sells lifetime warranty stoneware - it's wonderful to cook

with and food tastes so much better in it. It's like cooking in a

stone or

brick oven. Delish!

[Guest guest]

You can't " fry " with it - it's not for stovetop - just baking/roasting in

oven.

Nanette

RE: best way to heat=cook food

Do you mean sticking to the stoneware?

Stone wear doesn't stick after you get a good seasoning on it by cooking

some high fat foods first. I do grease mine a little when I first get

them but after a few batches it doesn't stick anymore. It works very

similar to cast-iron. Good seasoning will last forever.

Do you have trouble with food sticking to the frying pan??

jafa

" Nanette J. Landen " <nlanden@...> wrote: Pampered Chef

sells lifetime warranty stoneware - it's wonderful to cook

with and food tastes so much better in it. It's like cooking in a

stone or

brick oven. Delish!

[Guest guest]

Are the pans as heavy as cast iron.? That is the only problem I have with them

-way too heavy - hurts my wrists to wash!

jafa

<rstump@...> wrote: Do you mean sticking to the stoneware?

Stone wear doesn't stick after you get a good seasoning on it by cooking

some high fat foods first. I do grease mine a little when I first get

them but after a few batches it doesn't stick anymore. It works very

similar to cast-iron. Good seasoning will last forever.

Do you have trouble with food sticking to the frying pan??

jafa

" Nanette J. Landen " <nlanden@...> wrote: Pampered Chef

sells lifetime warranty stoneware - it's wonderful to cook

with and food tastes so much better in it. It's like cooking in a

stone or

brick oven. Delish!

[Guest guest]

Not quite that heave but I would say yes they are heavy. Much heavier

than reg. pans. I just make sure to use 2 hands when carrying it so I

don't accidentally drop it. I am sure if you can find a pampered chef

consultant in your area they can show you some of them. I have several

different sizes of the bar pan, a couple of casseroles, round pizza

stone, a couple of big loaf pans, muffin pan and mini loaf pan. I use

them all almost every week.

Are the pans as heavy as cast iron.? That is the only problem I have

with them -way too heavy - hurts my wrists to wash!

jafa

[Guest guest]

On 11/17/05, arielb53 <aribhaviv@...> wrote:

>

> >

> > Ari-

> >

> > >At the very least it may neutralize any problem caused by acrylamides.

> > >After all, people have been eating bread for thousands of years and

> > >only now it's bad for you? Didn't make any sense to me!

> >

> > The people are different, the soil is different, the bread is

> > different... what's the surprise?

> >

>

> You can say that about expecting taking any advantage from native

> diets for ourselves. In the eskimos we know this is the case because

> they eat very few carbs and yet don't undergo ketosis. In fact they

> are very fat!

Ari,

Not quite regarding body shape. The Eskimos that both Steffanson and

Price studied were not fat, but they did have very wide faces. One of

the two, IIRC, made the comment that the Eskimos were quite nicely

built. We can't tell that from most pics because they are usually

pictured dressed for the weather rather than in their homes.

--

Life isn't static. People change. Circumstances

change. What may have been true six months

or a year ago may no longer be true now.

Maybe a loved one got sick and died at a

tender age...Maybe they ran into an old high

school buddy who still looks great...At any rate

what they couldn't hear before rings true to them

now. So don't despair. Stick to the task. You will

eventually find yourself surrounded by people who

do care about good food and see it as a

legitimate avenue to great health.

Winning the War on Good Food

http://www.warongoodfood.com