weigh your oils and fats!
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Yep, I realized this a year ago as well. Well, I knew oils were full of fats, but I never paid much attention to how much I was using, and when I did, like you OP, it was a lot more than one tbsp like suggested.
I bought myself a good nonstick pan, even for eggs I never have a problem with sticking.
I still carefully use oils in dishes that need it (like a previous poster, it's hard to avoid completely being Italian).
I saw a mention of sprays... if you have a non-stick pan be careful with the cooking sprays, they can mess up a non stick pan.0 -
Keep your measuring spoons on the counter. It becomes a habit.
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As calorie-dense as they are, oils also take the longest for the body to metabolise, giving you satiety and long-term energy. Oil is wonderful, in small doses. Kind of like chocolate.0
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I guess because the butter and oil has usually disappeared by the end of cooking it was easier to ignore. Like it just poofed up in the air lol0
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The best policy is to weigh and measure everything so that you get a clear picture of how much you are consuming.0
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itsclobberintime wrote: »The best policy is to weigh and measure everything so that you get a clear picture of how much you are consuming.
Yep true. No use in ignoring this or not logging that because it will send you over that day..0 -
I've been logging the oil I cook with all along, but have a tip to cut down on amount used.
I was used to cooking vegetables with tablespoons of oil, but now rarely use more than a teaspoon (40 calories) for a big pan. Divided over a recipe of 4 or so servings, that's not much oil. If you add water, it will distribute that oil around and all the veggies that you're sauteing will get a little bit of the oil. Let the water cook out, lower the heat, let the veggies get a little brown, stir around, repeat.
For my frozen spinach in the morning, I just plain steam saute with water and then dump my scrambled eggs in. No oil at all. Good nonstick pans help.0 -
Good tip mamapeach. Thankyou xx0
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I spray first with cooking spray to stop sticking and then I add a tbsp of olive oil.0
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Do you use less with cooking spray than you do regular oil, I've never used the spray before0
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Pam is your friend! 0 calories (per serving) and it cooks the food without sticking. I've even seen recipes that call for spraying potatoes with pam before roasting to help them brown without adding (many) calories.0
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GothyFaery wrote: »Pam is your friend! 0 calories (per serving) and it cooks the food without sticking. I've even seen recipes that call for spraying potatoes with pam before roasting to help them brown without adding (many) calories.
Oohhh I'll take a look at that!
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It's not a waste. Oil is good for you. Just figure out the right amount, it doesn't take much. This is a trick to get accurate weight of oil/butter, put the container on the scale, tare, then put however much oil you want to use (e.g., 1 Tb), and then put the container back on the scale. The negative number will be the weight of the oil you used.0
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christinev297 wrote: »Do you use less with cooking spray than you do regular oil, I've never used the spray before
Yes it doesn't need much. But also depends on what you are cooking. Sometimes I don't use the extra tbsp unless it's meat. I use the olive oil spray from woolies select brand.
I don't count it sometimes tbh (the spray - a lightly sprayed film) but if I add butter/oil I do. Using it with butter helps to stop butter from burning too fast as well and you don't need as much butter - the butter ends up being about added flavour.
I've noticed in the food data base that some have entered spray times for calorie count - 3 sec spray = x calories. God love em lol. Can't remember offhand what they are though.
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Careful about adding water. Water and oil don't mix -- it's not just an expression, it's also true. Oil is lighter than water, and will rise to the top. Adding water to oil can cause the hot oil in the pan to splash and burn you when you cook.
Better to just use less oil and skip the water.0 -
Yes, olive oil is healthy and good for you, but for the past 2 months I haven't used it. I use the non-stick spray, which I know is not natural, but it saves me 2-300 calories every day, and I need those.0
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Marianna93637 wrote: »Yes, olive oil is healthy and good for you, but for the past 2 months I haven't used it. I use the non-stick spray, which I know is not natural, but it saves me 2-300 calories every day, and I need those.
Yep every calorie I can save helps, now that I'm down to my last 4kgs0 -
I log everything, including gum and spices, so oil is a given.0
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You can get olive oil in a spray bottle. Or just buy your own spray bottle and put some olive oil in there.0
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The good news is that most recipes can do with a lot less oil than they say they can. I usually use less than half of what the recipe says. Sometimes it's necessary, like if the recipe is for pesto for example. The key is knowing when it's necessary and when it isn't.
eta: baking is one time when you need to be exact.0 -
ILiftHeavyAcrylics wrote: »eta: baking is one time when you need to be exact.
Even baking leaves some room for experimentation. In some recipes you can substitute alternatives to oil, like applesauce or sour cream. It depends what you're baking and what results you're looking for, and it does take some practice. But I've never believed that "cooking's an art, baking's a science". To me, baking is art. 0 -
ILiftHeavyAcrylics wrote: »eta: baking is one time when you need to be exact.
Even baking leaves some room for experimentation. In some recipes you can substitute alternatives to oil, like applesauce or sour cream. It depends what you're baking and what results you're looking for, and it does take some practice. But I've never believed that "cooking's an art, baking's a science". To me, baking is art.
True, but you can't just leave half the oil out and not replace it with anything. That's what I do with other recipes.0 -
ILiftHeavyAcrylics wrote: »True, but you can't just leave half the oil out and not replace it with anything. That's what I do with other recipes.
True dat.0 -
I've lost weight and I don't weigh absolutely everything. That would just not suit my lifestyle. I do eat out a little bit, and buy lunch at work etc. My husband does all the cooking and I don't expect him to always weigh everything so I just try and overestimate a little bit. I also add a caloric buffer in and don't eat all my exercise cals back.0
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christinev297 wrote: »
Yeah, it's a shame to waste so many calories on a few spoons of oil.
I look at it differently - it's a shame to waste a tasty, healthy but high-calorie food just as a "cooking helper". I only use the bare minimum for cooking and prefer to consume my EVOO raw over salads so I can taste it All accounted for of course. 0 -
What is EVOO? I've never seen it here in Aus0
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christinev297 wrote: »What is EVOO? I've never seen it here in Aus
Extra Virgin Olive Oil0 -
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Oh, yeah. Me too. I buy generic no-name brand olive oil for cooking, which is cheap and comes in a giant bottle. I love the fancy good stuff, but I save it for salads and bread dips and such.
I was going through so much fancy olive oil beforehand. It was ridiculously expensive. Now I use it slowly and sparingly, just like it was meant to be used, and it's much more budget-friendly.
(Same with fancy chocolate... and fancy cheese... and all sorts of other foods that I splurge on now because I go through them slowly.)0
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