I re-listened to Dave's presentation this afternoon (so interesting; couldn't take enough notes), and was reminded that temperature is very important in BP eating. Does this include soups?
I was going to make some chicken soup, using bones and fat as stock, using all the meat and add some vegetables. I am hoping that the cooking of the soup ok because I am not frying, sautÃ©ing or grilling. Or is ALL high temperature cooking considered out?