Deep Fried items
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Because he said "( just cause I want to be starting something)"
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janejellyroll wrote: »
I remember him from another "bad food" thread. I am pretty sure he's joking here, especially combined with the comment about "starting something."
*shrug* I don't know him... I only know what is written.0 -
This is so lame, but I'll pick whatever I made at the worst restaurant I can find. So if I made home made french fries (which I never have) I'd pick like Denny's french fries since I can think of no worse a restaurant.
For donuts, I caved and bought the donut shaped baking pan. Baked donuts are not the same...with the exception of my baked apple cider donuts which are rolled in cinnamon sugar.0 -
Has anyone had deep fried salad?! Omg. dipped in ranch... That happens once a year :x0
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janejellyroll wrote: »
I remember him from another "bad food" thread. I am pretty sure he's joking here, especially combined with the comment about "starting something."
*shrug* I don't know him... I only know what is written.
I didn't think that you should remember him. I was just providing context, which you may -- of course -- disregard.
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Haven't deep fried salad but have brushed romaine lettuce with oil and grilled ! OMG! Yum!0
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TheOwlhouseDesigns wrote: »I dont deep fry anything anymore. I use my oven.
Like frys, i cut up some potatoes, do some PAM spray on aluminium foil and do them in the oven for 45 minutes. Same with chicken mushrooms, onion rings etc etc.
They all come out nice and crispy
Yes we do the Pam spray trick too. It works on chicken and fish too0 -
It depends on what you're frying (absorption), how clean the oil is(absorption) as well as the type of oil used(cooking time/time spent frying)0
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Depends on the food. Dense food like unbreaded chicken absorb less, but more if breaded. Starchy things tend to absorb more. Some foods like eggplant are literal sponges. It also depends on the temperature of the oil. Even you decide to go through the hassle of before/after measuring, how do you account for evaporation? Too many variables to consider, so I usually add 2 tablespoons of oil to be safe.0
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I don't eat a lot of fried food. When I do, I approximate and know I can't be totally accurate.
In theory you could weigh an item before frying and again after, and the difference is oil. BUT what if some of the moisture is cooked out? Then it would lose water weight and gain oil weight.How do you "measure" the oil in a deep fried food?
Completely clueless on this one..
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TheOwlhouseDesigns wrote: »I dont deep fry anything anymore. I use my oven.
Like frys, i cut up some potatoes, do some PAM spray on aluminium foil and do them in the oven for 45 minutes. Same with chicken mushrooms, onion rings etc etc.
They all come out nice and crispy
Yes we do the Pam spray trick too. It works on chicken and fish too
So you just spray some foil ? Then put the fish on it and bake it. I'll have to google when I get home. I love fish... But fried fish. Trying to find a healthier way
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If I oven fry anything, I prefer to coat in panko bread crumbs. They crisp better in my opinion.0
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Charlot4444 wrote: »TheOwlhouseDesigns wrote: »I dont deep fry anything anymore. I use my oven.
Like frys, i cut up some potatoes, do some PAM spray on aluminium foil and do them in the oven for 45 minutes. Same with chicken mushrooms, onion rings etc etc.
They all come out nice and crispy
Yes we do the Pam spray trick too. It works on chicken and fish too
So you just spray some foil ? Then put the fish on it and bake it. I'll have to google when I get home. I love fish... But fried fish. Trying to find a healthier way
You can spray the foil and also just a spritz to the actual food- not too much. That way it crisps up the top, not just the bottom. We really like the olive oil Pam.0 -
yes spray the foil and a bit on the top of the food.
With frys i turn them after a half hour so they get crispy
I make potato chips this way too with all kind of spices very yummie and low(er) in calories than store bought
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I don't deep fry
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I have “almost” eliminated fried foods from my diet.
BUT – I love my fried fish. So, I pre-plan 2 or 3 times a month for roughly 6 oz. of battered haddock and sometimes add a small order of fries / coleslaw .5 cup. If I have it all with a New England roll as a sandwich it becomes my most calorie intensive single meal in the month coming in at about 800 calories. Most meals I eat are less than 350 calories (excluding mid-morning or afternoon and/or night snack).
I actually re-weigh everything when I get home from the fish fry place. I simply use the numbers available on MFP because of the minimal intake of fried food. I haven’t had fried chicken since 2013.
There is no deprivation – I slowly changed my eating habits and don’t miss it. Best wishes.
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Just eat the deep fried mars bar and let your worries drift away.0
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I've always wanted to buy a deep fryer. But am too scared. I was badly burned by one as a baby, so I can't bring myself to buy one while my kids are still little. But someday, I am totally making home made donuts0
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