Essential Cooking Guide: Mastering Carnivore Diet Preparation

Basic Cooking Methods

Pan Searing

• Let meat reach room temperature (30-60 minutes)
• Pat meat dry before cooking
• Preheat pan until water droplets dance
• Cook 3-5 minutes per side for medium-rare steak

Temperature Guide

Advanced Techniques

Reverse Searing

1. Preheat oven to 250°F (121°C)
2. Cook until internal temp reaches 115°F (46°C)
3. Rest 10 minutes
4. Sear in hot pan 1 minute each side

Sous Vide

• Set water bath to desired final temperature
• Cook 1-inch steak for 1 hour
• Finish with torch or pan sear

Organ Meat Preparation

Liver

• Soak in milk to reduce strong flavor
• Cook quickly on high heat
• Don’t overcook – center should be pink

Heart

• Remove outer membrane
• Slice against grain
• Grill or pan-sear like steak

Food Safety

Safe Temperatures

• Ground Beef: 160°F (71°C)
• Pork: 145°F (63°C)
• Chicken: 165°F (74°C)
• Fish: 145°F (63°C)

Storage Guidelines

• Refrigerated meat: 3-5 days
• Ground meat: 1-2 days
• Frozen meat: 4-12 months

Kitchen Equipment

Essential Tools

• Cast iron skillet
• Meat thermometer
• Sharp knives
• Heavy-duty tongs

Optional Equipment

• Sous vide circulator
• Vacuum sealer
• Grill
• Smoker

Flavor Enhancement

Permitted Seasonings

• Sea salt
• Black pepper
• Herbs (if tolerated)

Troubleshooting Common Issues

Tough Meat

• Let meat rest before cutting
• Cut against the grain
• Use appropriate cooking method for cut

Overcooked Meat

• Use thermometer
• Consider carry-over cooking
• Remove from heat 5°F before target