Uneaten Frying Oil

hroderick

I just fixed a recipe that fried 4 burgers in 2 tbsp of coconut oil. when I finished most of the oil remained in the pan. Should I just take the calorie hit for all the oil or reduce it for logging?

In a past life I would make gravy from it, but I've developed an allergy to gravy...it makes me fat.

middlehaitch

Next time put your pan on the scale, tarre it out add the oil. Make a note of both.
When you have finished cooking, weigh the pan again.
Subtract the weight of your pan and you will have how much oil there is left.
Subtract this from the amount of oil you put in, and you will have how much of that oil you consumed.

For now, weigh the pan, make a note, wash it, weigh again, subtract one from the other and you get the amount of oil used.

Check on the packaging for the calories, weighed vs tbsp.

It took longer to type this on my phone than it would take to do the accurate weighing above. Just in case you thought it looked like a lot of fuss.

Cheers, h.

WholeFoods4Lyfe

The burgers will release a lot of water when cooking so what you have left in the pan is done oil, some beef fat, and water. It’s pretty difficult to calculate that so I say take the hit.

lynn_glenmont

middlehaitch wrote: »

Next time put your pan on the scale, tarre it out add the oil. Make a note of both.
When you have finished cooking, weigh the pan again.
Subtract the weight of your pan and you will have how much oil there is left.
Subtract this from the amount of oil you put in, and you will have how much of that oil you consumed.

For now, weigh the pan, make a note, wash it, weigh again, subtract one from the other and you get the amount of oil used.

Check on the packaging for the calories, weighed vs tbsp.

It took longer to type this on my phone than it would take to do the accurate weighing above. Just in case you thought it looked like a lot of fuss.

Cheers, h.

Unfortunately, this method counts the water that cooks out of the meat as oil that you didn't consume.

middlehaitch

Never had a problem with water residue.
It tends to evaporate when cooking my patties. YMMV.

If you did get it it is easy enough to deeper are when cool.

Beef fat could be a problem, but that is also a fat that has been logged and not eaten, so it would even out.

Cheers, h.

callsitlikeiseeit

why in the world would you add fat to a pan for BURGERS?

but ok.

for future reference, the meat you weigh raw. that amount doesnt change.
measure the oil when you add it, then whats left in the pan.

but again, i dont even know how accurate that would be since so much of it would be fat from the burgers themselves. which leads me to my first question....

LivingtheLeanDream

I am also wondering why add oil to the pan, there's enough in the burgers themselves so its not necessary.

DX2JX2

I would just count it. It's only 50 calories per burger. Or if you'd rather not count it, don't. Won't make much of a difference either way.

hroderick

callsitlikeiseeit wrote: »

why in the world would you add fat to a pan for BURGERS?

It is actually ground turkey that sticks without added olive or avocado oil.

JohnBarth

In scenarios like this, I just leave the original entry and let it offset errors that could be made in logging other foods.

Scottgriesser

callsitlikeiseeit wrote: »

why in the world would you add fat to a pan for BURGERS?

but ok.

for future reference, the meat you weigh raw. that amount doesnt change.
measure the oil when you add it, then whats left in the pan.

but again, i dont even know how accurate that would be since so much of it would be fat from the burgers themselves. which leads me to my first question....

Burger means different things around the world, so assuming he is talking about an American hamburger and criticizing based off your assumption, which was wrong by the way, isn't cool.

Also, there are any number of reasons to add oil to a pan for cooking. Taste, texture, added calories for the hell of it, bad pans that stick to anything without being lubed up...you name it.

To answer your question OP:
Take the hit. There are too many variables to get any sort of accuracy. If you use it in the recipe, it gets added to the caloric total. Just simpler that way.

psychod787

Scottgriesser wrote: »

callsitlikeiseeit wrote: »

why in the world would you add fat to a pan for BURGERS?

but ok.

for future reference, the meat you weigh raw. that amount doesnt change.
measure the oil when you add it, then whats left in the pan.

but again, i dont even know how accurate that would be since so much of it would be fat from the burgers themselves. which leads me to my first question....

Burger means different things around the world, so assuming he is talking about an American hamburger and criticizing based off your assumption, which was wrong by the way, isn't cool.

Also, there are any number of reasons to add oil to a pan for cooking. Taste, texture, added calories for the hell of it, bad pans that stick to anything without being lubed up...you name it.

To answer your question OP:
Take the hit. There are too many variables to get any sort of accuracy. If you use it in the recipe, it gets added to the caloric total. Just simpler that way.

Well, the hamburger, as we know it, is absolutely an american invention. Has its roots in Germany,before that Hungary. I mean, I made it a practice to try American fare in most western countries I have traveled at least one time . A burger in itself, is pretty much the same. I mean different meats and toppings, but still the same. I mean I guess I could throw a piece of meat up under my horse's blanket for hours. Or you could just be cool and realize that she was asking why add fat to a generally fatty cut of meat.