Logging olive oil

crazyjerseygirl

Easy to log on salads, but what about when it's cooked?
Does oil cook into a meat, does it cook put of the meat? How is it logged?

Currently I log a tbls with my food but is that accurate? Inquiring minds want to know!

PeachyPlum

Depends on the surface area of your meat.

segacs

amyrebeccah wrote: »

Oil doesn't evaporate the way water does (if you had it at a high enough heat point to do so, you would have incinerated your food). Count what you've added. If you cook a steak with a tablespoon of olive oil, count the tablespoon.

This. Oil is calorie-dense so it's important to log it as accurately as possible. You may find that you adapt your recipes to cook with less oil once you see the calorie count -- a little really does go a long way.

macgurlnet

Some gets absorbed and some will probably still be in the pan when you're done cooking. I would log the full amount you cook with to be safe; odds are you'll be consuming less than that but better to overestimate

~Lyssa

Liftng4Lis

I count all that I put into the pan, just to be safe.

peachyfuzzle

PeachyPlum wrote: »

Depends on the surface area of your meat.

Such is the answer for many questions in life.

Christine_72

Liftng4Lis wrote: »

I count all that I put into the pan, just to be safe.

Same here.

amyrebeccah wrote: »

Oil doesn't evaporate the way water does (if you had it at a high enough heat point to do so, you would have incinerated your food). Count what you've added. If you cook a steak with a tablespoon of olive oil, count the tablespoon.

My hubby is the BEST at cooking steaks, he adds more than 1tbs of oil. But he doesn't drop the meat into the pan until it's smoking, literally the kitchen is full of smoke!

crazyjerseygirl

Ok, so it looks like I'm doing it right, thanks guys!

Christine_72

I should have added, i still count all the oil he puts in. Like others have said, i err on the side of caution.

segacs

christinev297 wrote: »

My hubby is the BEST at cooking steaks, he adds more than 1tbs of oil. But he doesn't drop the meat into the pan until it's smoking, literally the kitchen is full of smoke!

Careful with that smoky oil:
http://www.seriouseats.com/2014/05/cooking-fats-101-whats-a-smoke-point-and-why-does-it-matter.html

Jgasmic

I log everything I put in and assume that it will make up for something that was not logged properly elsewhere.