Dividing cooking oil and sautéing

nerich8085

I’m sure this has been asked before; and it’s probably a dumb question that I could figure out eventually; but I’m agonizing lol if I’m cooking for the family but still counting...and I use about a tablespoon of coconut oil to pan fry a few servings of chicken (4-6 piece) for example, how do I track the oil I eat?
Same with an olive oil sauté; if I use 1 tablespoon for 4 servings of veggies, how to track?
I know it isn’t a perfect thing and some will be more or less; but I want to know what has worked for people in what they do and still have success. Thanks! (Btw I just woke up so pardon the rambling)

missysippy930

You could enter it into recipes and then just log it as one serving.
That is what I do for meals that my husband eats as well as myself.
It is close enough for me, but probably not exact.

Pascal56

I put it in as part of a serving. So if I use 1 tbsp oil for 5 servings of chicken, e.g., and I eat 1 serving, I assume I ate 1/5 (or 0.2) tbsp oil.

rj0150684

You could just divide by the number of servings. Like if you use a tablespoon of oil and make four servings, log it as 1/4 of a tablespoon per serving. When factoring in that a little will stay on the spoon, a little will stay in the pan, even if your serving has a little more than the average (and even that should average out over time), you should be fine.

DomesticKat

Use the recipe builder, log the number of servings as the weight of the prepared dish minus the weight of the empty cooking vessel in grams, then weigh out your portion and log it as your serving size.

nerich8085

Wonderful, thanks guys!