Does frying your food add calories?

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Replies

  • andycet
    andycet Posts: 55 Member
    damn, not been logging it as been using coconut oil and thought it wasn't too bad. 1/2 tablespoon is 7g fat :( Need to start adding it
  • sunsnstatheart
    sunsnstatheart Posts: 2,544 Member
    Fry it in water.
  • Factory_Reset
    Factory_Reset Posts: 1,651 Member
    If you blot it off or rinse it in water after you're golden, but not on Wednesdays. Wednesdays are just not THE day to be frying foods.
  • SoViLicious
    SoViLicious Posts: 2,633 Member
    If you blot it off or rinse it in water after you're golden, but not on Wednesdays. Wednesdays are just not THE day to be frying foods.

    Try Tuesday in the month of May... Must be a full moon. And always always add keytones.
  • sunsnstatheart
    sunsnstatheart Posts: 2,544 Member
    If you blot it off or rinse it in water after you're golden, but not on Wednesdays. Wednesdays are just not THE day to be frying foods.

    Try Tuesday in the month of May... Must be a full moon. And always always add keytones.

    Yep, nothing like well rinsed May bacon on Tuesdays - yum!
  • dmpizza
    dmpizza Posts: 3,321 Member
    You are too young to remember this, but there used to be a tv ad where they would fry food and show how much oil had been absorbed.
    Oil adds calories, about 130 calories per tablespoon.
  • ldrosophila
    ldrosophila Posts: 7,512 Member
    I know this is going against the grain but if you are deep frying and can get that sucker up to just below smoking point flash fry it then oil absorbed will be somewhat less than if you fry it on low heat. There will still be oil absorbed but less than a low heated fry which means less calories.

    FYI the smoke point is dependent on the type of oil so if you are frying but figure about 360-400degs F.
  • 3laine75
    3laine75 Posts: 3,069 Member
    Do yourself a favor, either bake it or don't eat it at all. Processed foods like the one you just mentioned - NO GOOD. It's time to start eating whole foods, not convenience ones. Frying shouldn't even be an option...


    what???

    This statement is sillier than the question.
  • neanderthin
    neanderthin Posts: 10,281 Member
    Do yourself a favor, either bake it or don't eat it at all. Processed foods like the one you just mentioned - NO GOOD. It's time to start eating whole foods, not convenience ones. Frying shouldn't even be an option...
    I'm pretty sure she wasn't asking anyone whether or not she should eat it.
    qm.gif
    Frying also adds flavor said the duck fat to the potatoes. Being paranoid about cooking with fat is irrational and ED territory.
  • akrnrunner
    akrnrunner Posts: 117 Member
    yah but i dont count it unless i use an excessive amount
  • AlongCame_Molly
    AlongCame_Molly Posts: 2,835 Member
    If you dry fry it, no added calories. If you fry in oil, you have to count the calories in the oil.

    this
  • rachelbethany
    rachelbethany Posts: 211 Member
    I love frying stuff in butter and olive oil, but with nonstick pans, you don't even really need any oil for many items. You could probably cook a chicken patty at a low temp in a good nonstick pan without it even sticking.
  • sraffel
    sraffel Posts: 66 Member
    I figured those were the answers I'd get. Thanks, though. :) Looks like I'm going to have to get used to baking things. I like baked foods, but some things don't come with baking instructions.

    We've never been big on frying, but I know how it can throw you for a loop when you find out your "go to" meal is not going to be good for you in the long run! I make my fiancé a baked version of chicken tenders that he really likes (I can't really speak for them as I don't eat chicken). I dredge them in egg and panko breadcrumbs (you will have to add the calories for these), and then bake them at 350. Much lighter! If I have the cals for the breadcrumbs, I will sometimes do a piece of fish for myself this way.
  • Arkhos
    Arkhos Posts: 290 Member
    I know this is going against the grain but if you are deep frying and can get that sucker up to just below smoking point flash fry it then oil absorbed will be somewhat less than if you fry it on low heat. There will still be oil absorbed but less than a low heated fry which means less calories.

    FYI the smoke point is dependent on the type of oil so if you are frying but figure about 360-400degs F.


    Agreed, if you deep fry a chicken (at the high temperatures mentioned above), the water in the meat turns to steam (that's why oil sizzles) which keeps the oil from penetrating the chicken (oil and water don't mix). If you leave the oil on the chicken after cooking and it cools the chicken will begin absorbing the oil. Pat down the chicken with a paper towel afterwards. Adding breading and eating the coated skin will contain those additional calories.

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