A question about butter/oil

misshpn
misshpn Posts: 70 Member
in Food and Nutrition
Hi guys.
So the last 2,5 years while I've been on my weightloss journey, I've pretty much stopped cooking meat on the pan with oil or butter, because I wanna stay away from oil and butter as much as possible. I always cook my meat in the oven, which is fine, but come on, let's be honest - it's just not as good as a beautifully seared steak ????????

One day I was at my friends house, and he poured on a LOT of oil to cook a steak and later on a LOT of butter for the veggies. When I asked him about the amount, he told me that the food wouldn't absorb all the grease, and it only has the ability to absorb a certain amount, so it doesn't matter how much you use.. He told me that since most of the oil is still in the pan when the meat is done, it has affected the food as much..

Is this true? I really want to begin to cook my meat on a pan again, but I don't want all the easy kcal from butter/oil.

Replies

  • _Zardoz_
    _Zardoz_ Posts: 3,987 Member
    Your friends correct to a degree but also kidding themselves. The maximum that a food can absorb will be a lot so no matter what your friend is still getting a lot of calories via oil and butter. I still cook with oil but I use a very limited amount. Experiment but make sure you measure and calculate all you use you will be surprised how little you can use and still get the effect you want. I find a lot of recipes that ask for a tablespoon of olive oil to cook with you can actually get a way with 1 teaspoon. I would not if I was you start pouring oil on things with gay abandon as your friend does though. Just think about it a table spoon of olive oil has just over 100 calories so it wont take much to really effect your calorie deficits.
  • LKArgh
    LKArgh Posts: 5,178 Member
    Your friend is wrong. Obviously if you e.g. deep fry something there is a limit to how much fat it will absorb, and if you use 5 or 10 cups of butter to fry a single fish, it will indeed make no difference. But, cooking the same fish in a non-stick pan in one tablespoon of oil or fry it one pan full of oil, it will make a difference.

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