How to count calories for sauce?
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Live_life_well
Posts: 86 Member
I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
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Replies
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You could weigh the amount you take off and subtract that from the amount you put on originally? You could probably just do that a few times to get a feel for what percentage of the sauce you’re actually eating, then you should be making a relatively accurate guess in the future.0
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Live_life_well wrote: »I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
I’d count 100%, but I wouldn’t wipe off the sauce either. Count it and enjoy it, and if you overestimate a little, it’ll come out in the wash.5 -
If you weren't wiping it off I'd say 100% and make it part of your recipe.
As you're slow cooking, some will definitely be absorbed so I imagine you're wiping off 50% and consuming the remainder.0 -
You could weigh the amount you take off and subtract that from the amount you put on originally? You could probably just do that a few times to get a feel for what percentage of the sauce you’re actually eating, then you should be making a relatively accurate guess in the future.
What about evaporation during the cooking process? If I have learned anything on these forums is that shoddy logging is often a key culprit so I want to avoid it.0 -
MegaMooseEsq wrote: »Live_life_well wrote: »I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
I’d count 100%, but I wouldn’t wipe off the sauce either. Count it and enjoy it, and if you overestimate a little, it’ll come out in the wash.
That's not an option. I am on a deficit and don't want to go back to old ways.3 -
seems like a massive waste to cook something in a sauce and not actually enjoy the sauce. But thats just me maybe? Account for it and eat it with the chicken.9
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Live_life_well wrote: »You could weigh the amount you take off and subtract that from the amount you put on originally? You could probably just do that a few times to get a feel for what percentage of the sauce you’re actually eating, then you should be making a relatively accurate guess in the future.
What about evaporation during the cooking process? If I have learned anything on these forums is that shoddy logging is often a key culprit so I want to avoid it.
Edit: oh wait yeah that’d still affect the weight.
Uhh how about use less sauce so you don’t need to wipe it off?2 -
Live_life_well wrote: »MegaMooseEsq wrote: »Live_life_well wrote: »I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
I’d count 100%, but I wouldn’t wipe off the sauce either. Count it and enjoy it, and if you overestimate a little, it’ll come out in the wash.
That's not an option. I am on a deficit and don't want to go back to old ways.
If you’re counting the calories are you really going back to the old ways? You can eat at a deficit and enjoy sauces at the same time. Yes, it’s important to be honest with your logging, but you don’t want to drive yourself up the wall with stress, either.6 -
I mean.. logging is an issue but really if you’re being super accurate with everything else I’m sure a minor over or under estimate for one meal shouldn’t throw you off too hard.1
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Live_life_well wrote: »MegaMooseEsq wrote: »Live_life_well wrote: »I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
I’d count 100%, but I wouldn’t wipe off the sauce either. Count it and enjoy it, and if you overestimate a little, it’ll come out in the wash.
That's not an option. I am on a deficit and don't want to go back to old ways.
You can have a deficit with any food. It just needs accurate recording of all your meals against your total for the day.1 -
Weigh before you remove the excess and weigh after, subtract. I truly think that trying to calculate what's evaporated is the beginning of disordered thinking about food, and coming on the heels of "I wipe off the sauce" makes me go "hmmm."6
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Maybe find sauces with less calories? You don’t need to use butter. I often roast chicken with just some herbs, white wine or vinegar and maybe just a bit of olive oil.1
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Live_life_well wrote: »You could weigh the amount you take off and subtract that from the amount you put on originally? You could probably just do that a few times to get a feel for what percentage of the sauce you’re actually eating, then you should be making a relatively accurate guess in the future.
What about evaporation during the cooking process? If I have learned anything on these forums is that shoddy logging is often a key culprit so I want to avoid it.
Isn't the point of a slow cooker that you leave the lid on the whole time it is cooking? Shouldn't liquids that evaporate just recondense on the underside of the lid and drip back down on the food. If much liquid were escaping through evaporation, you'd end up with dried-out food. If you're losing a lot of liquid to evaporation, you need a new slow cooker, or at least a new lid.
Plus, any liquid that manages to escape the cooker through evaporation is going to pretty much be just water. A slow cooker doesn't get hot enough to turn fats and sugars (the source of calories in sauces) to gases. If yours does, it's a fire hazard and you should throw it out.2 -
Live_life_well wrote: »MegaMooseEsq wrote: »Live_life_well wrote: »I like to add a lot of sauce when slow cooking chicken breast (butter chicken sauce) but when it is cooked I make sure to wipe the sauce off of each chicken breast before eating.
Do I count 100% of the sauce, 50%, none? Worried if I count none that some of the calories in the suave are absorbed into the chicken breast.
I’d count 100%, but I wouldn’t wipe off the sauce either. Count it and enjoy it, and if you overestimate a little, it’ll come out in the wash.
That's not an option. I am on a deficit and don't want to go back to old ways.
You can eat sauce in a deficit. Have a little less chicken, and budget it in.
I can't even fathom going to the effort of making butter chicken, and then wiping the sauce off. If you're going to do that, why not just poach a plain chicken breast?
I'll be blunt: That sounds like a miserable way of eating.9 -
Thanks for the advice everyone. I can't afford the extra calories so I am just going to go with slow cooking chicken with chicken broth and lime juice.5
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Looking at your diary, you're eating 2000+ calories a day. You can't spare some sauce in there?2
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Live_life_well wrote: »Thanks for the advice everyone. I can't afford the extra calories so I am just going to go with slow cooking chicken with chicken broth and lime juice.
This actually sounds good to me and never thought of adding lime juice! Thank you!1 -
collectingblues wrote: »Looking at your diary, you're eating 2000+ calories a day. You can't spare some sauce in there?
Not enough to want to trade something else for it. This isn't a big deal for me - was willing to do it if it was a freebie but if anything I need to make more space for my two loves - cookies and ice cream (haven't had much of them lately).2 -
Live_life_well wrote: »collectingblues wrote: »Looking at your diary, you're eating 2000+ calories a day. You can't spare some sauce in there?
Not enough to want to trade something else for it. This isn't a big deal for me - was willing to do it if it was a freebie but if anything I need to make more space for my two loves - cookies and ice cream (haven't had much of them lately).
Well, then don't go on about how you don't have room in your deficit for it. You are making different choices in your deficit, but you could make it work if you wanted to. But you don't want to.9 -
collectingblues wrote: »Live_life_well wrote: »collectingblues wrote: »Looking at your diary, you're eating 2000+ calories a day. You can't spare some sauce in there?
Not enough to want to trade something else for it. This isn't a big deal for me - was willing to do it if it was a freebie but if anything I need to make more space for my two loves - cookies and ice cream (haven't had much of them lately).
Well, then don't go on about how you don't have room in your deficit for it. You are making different choices in your deficit, but you could make it work if you wanted to. But you don't want to.
I would take the butter chicken over cookies today. Then tomorrow have a different meal that allows the cookies, then the next day have sesami chicken and rice .. and then the next day have a salad and ice cream ect...
It doesnt have to be an all or nothing situation all the time!4
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