cooking oil olive oil calories do i count them?

polishpaddy

If there is no oil left in the pan when i put my food on the plate, is it safe to assume - it got soaked into my food? How do you tackle this dilemma?

rubadub

Weigh all your food. You could measure out a tablespoon and see how much it is, then use the same spoon each time. Could probably find it online somewhere.

polishpaddy

What do you do yourselves? I weigh everything i eat and am on a strict diet. But i could be off by as much as 500 calories as i take in 4 or 5 spoons of olive oil..... I don't think your idea is very good as water weight and other factors would offet that don't you think? Thanks anyway.

j@utis

I weight main ingredients before they go into meal and add them raw into my daily kcal intake. Also I use slow cooker and this needs next to nothing oil-wise. Some olive oil is good, on salads etc, just pop your bowl of salad on the scale before you splash it with oil and here you know it

Hanley

STEP 1: Divide the kcals per 100ml by 100 -> Kcal per 100ml (as listed on the label)/100 to give kcal per mililitre.

NOTE: I'm absolutely open to correction here, but AFAIK a dessert spoon holds roughly 5ml of liquid.

STEP 2: Multiply the amount of dessert spoons you use by (*) the answer in step 1 above by (*) 5


EXAMPLE:
So say there's 200kcals per 100ml, you've 2kcals per ml.

Use a dessert spoon to measure it - 5ml per dessert spoon.

Say you use 3 desser spoons of olive oil the answer is;

3 spoons * 5ml * 2kcal/ml = 15kcals

Obviously if you're using bigger quantities it might be easier to use a measuring cup...

rubadub

polishpaddy wrote: »

What do you do yourselves? I weigh everything i eat and am on a strict diet.

But you do not weigh everything! I meant weigh ALL your food, the oil is a food so weigh it or measure the ml. I didn't mean weigh food before and after cooking, as you say water will go be driven off during cooking.

I use a nonstick pan and just wipe it with a tiny bit of butter. If you are on a strict diet why are you using so much oil, you said maybe 500kcal worth.

Personally if I used so much and was counting I would have a measuring syringe.

Another way to measure is using small scoops or caps off bottles, get one you will reuse, now count how many caps it takes to fill a pint glass to the brim. A pint is 568ml, so if you got 30 caps in it then each cap full is 568/30=18.9ml, then work it out as mentioned above.

polishpaddy

A table spoon of oil to calories is written on the back of the food container.
If you cook with oil, how do you measure it, or is it just too difficult?

Hanley

polishpaddy wrote: »

A table spoon of oil to calories is written on the back of the food container.
If you cook with oil, how do you measure it, or is it just too difficult?

Put it in by the tablespoon and keep count????

polishpaddy

A table spoon of oil to calories is written on the back of the food container.

Rubadub - How much would you think gets soaked into food ?

rubadub

polishpaddy wrote: »

Rubadub - How much would you think gets soaked into food ?

You already said your pan is dry after, so it all goes in. I really don't see the problem big here. If you pan is usually a little wet after then wet it before hand, then add more oil and count that.

I only put just enough butter in the pan for pancakes so that it ends up bone dry.

You will find the weight/density of oils on wikipedia or just on google. If you are REALLY so concerned you can weigh a kitchen towel, soak up the excess oil left on the pan and then reweigh it to see how much oil is left over. You really only need do this once or twice and from then on you should be able to eyeball it.

If you have loads of oil left on the pan you are using more than necessary.

Vampireskiss

Cooking with fats does add alot of calories. There are 9 cals in every gram/ml of fat and a desertspoon carries from 10-15mls a teaspoon has 5mls when I fry food which isn't very often as I prefer to grill and bake I use the 1 cal per spray palm olive oil sprays it saves alot on cals.

MagicMarker

At the end of the day, the answer to your question is yes.

j@utis

I don't see why you can't weight oil as you weight everything else? When I use it for frying: first I put the whole bottle on the scale, take a look at the reading, add some oil to the frying pan, return bottle on scales and here we go: the difference in weight is what you used. And I think usually it's enough of aboout one teaspoon of oil to cook whatever I'm cooking.
Sorry, all that measuring with spoons and cups and etc sounds very messy to me, it's just more cleaning and oil is not the easiest thing to clean..

polishpaddy

You already said your pan is dry after, so it all goes in

Perfect thats all i wanted to know.
Measuring whats going into the pan is easy, it's whats comming out was my problem ... I Started a keto diet last thursday and this is all new to me....

I don't live alone so i wont try that towel idea my flatmates would kill me haha.:D
Cheers !

rubadub

polishpaddy wrote: »

I don't live alone so i wont try that towel idea my flatmates would kill me haha.:D
Cheers !

By kitchen towels I meant the paper ones!

If your house mates are not using the oil you could also just keep track of it week by week, or pour into say a 200ml bottle and track how fast that goes, and just average it out per week.

A good nonstick pan means you can use very little.

polishpaddy

Haha i know.:D

I am very strict, but not to that level yet, i think. Counting calories has become pretty easy now i must say though. I think the non stick pan is definiley a thing i need. I use a woc for all my cooking.... Good idea.

rubadub

I also used to use a wok, with a non-stick "magic sheet", read more about using less oil here
http://www.boards.ie/vbulletin/showthread.php?t=2054846256
http://www-srv-4.boards.ie/vbulletin/showthread.php?t=2055187037
http://www.boards.ie/vbulletin/showthread.php?t=2055256352

Happy121

if the pan is too cool, the fats will automatically soak up into the food, but if you can keep it as hot as possible you should keep more oil on the pan and less in your food. There should be a lively sizzle all of the way through cooking, if the temperature dropps then you are effectively boiling the food in oil. When you are loading a pan with a larger amount of food, the temperature will drop, so before throwing it in, let the temp get really hot so as to prevent the oil cooling.

If you are frying something like a chicken fillet, you can put it into a pan with oil for 20 seconds on each side, then remove the excess oil from pan, then continue frying the chicken.

Use a smaller pan when frying. We often have a habit of covering the complete pan with oil, so if the pan is smaller so will the quantity of oil.

Farls

What about the oil that splashes off the pan as you cook? And then the oil thats left on the plate after you eat? Probably minimal I would say!...I cook my chicken on a george foreskin...no oil needed!

all_smilz

u can buy a pump dispenser that pumps air into plain oil and sprays out a fine mist of it....its re usable (compared to the shop bought spray) and its a clear bottle so u can see just how little you are using............ costs about 14 quid and i think its the BIZ!

colmconn

Hanley wrote: »

EXAMPLE:
So say there's 200kcals per 100ml, you've 2kcals per ml.

Use a dessert spoon to measure it - 5ml per dessert spoon.

1 TEAspoon is approx 5 ml. A desert spoon on the other hand is 12.32 ml.

olaola

Invest in a good non-stick pan (Circulon are great) and don't use oil at all. All meat can be dry-fried. And most veg can be started with one of those 1cal sprays.