Probably stupid questions about the Recipe Builder

proudjmmom
proudjmmom Posts: 145 Member
in Food and Nutrition
I made battered cod for supper, from scratch. I put my batter into the Recipe builder to figure out my cals, I weighed every ingredient. Then I fried my fish in the batter, however, I have lots of batter leftover. How do you take this into consideration since I didn't use the whole recipe? And I fried the fish, not deep fry. How do I calculate the oil I used? I didn't use it all, and had lots leftover.

Replies

  • proudjmmom
    proudjmmom Posts: 145 Member
    Anyone?
  • ruthlesswr
    ruthlesswr Posts: 114 Member
    I wish I knew how to answer your question. I have a similar one about how to deal with marinades...I guess the only thing to do is weigh the batter bowl before and after and figure out how much you actually used?
  • txteadrinker
    txteadrinker Posts: 40 Member
    I wish I knew how to answer your question. I have a similar one about how to deal with marinades...I guess the only thing to do is weigh the batter bowl before and after and figure out how much you actually used?

    That would be my guess, too. A hassle, but necessary to be accurate. And not a stupid question at all!
  • proudjmmom
    proudjmmom Posts: 145 Member
    I have done that, but how do you break that down into the actual calories used. For example, I used flour, baking powder, unsweetened coconut milk and eggs. That total weight came to 1418g (already subtracted the weight of the bowl). I used 951g of that for my fish. Because I had 951g of batter left, i am unsure how much flour, baking powder, milk and eggs were actually used, campare to what the recipe actually yielded.
  • mrslcoop
    mrslcoop Posts: 317 Member
    I let it go. I weigh everything, but that is too much work for me.


    ETA: At the end of the day if I'm logging more calories than I'm actually taking in I don't see the harm (so long as it's with a 100 or so). It's the logging less than you take in that's the bigger issue.
  • treesloth
    treesloth Posts: 162 Member
    Can you sort of eyeball the amount that was used (half of it, three quarters, whatever)? Err on the side of slightly higher calories. Then just add in that fraction of each ingredient.
  • captmiddy
    captmiddy Posts: 147 Member
    Are you talking separate bowls of these items or did you make 1 bowl of batter and then coat the fish in that? If you made one bowl, then weight the fish before and after you batter it to find out how much batter is on each piece. If you build your recipe where the number of servings is the weight of the item (like 1430 servings for 1430g of batter) then you can add that to your meal. So if you had a fish that was 650g before batter and 790g after then you know you added 140g of batter from your bowl, add that to your meal from your recipe. It will only be an estimate but about the best you will get.
  • proudjmmom
    proudjmmom Posts: 145 Member
    Thank you captmiddy, I think that makes sense. Keep that in mind for next time. For this time, I had tripled the original recipe, and weighed out what batter was left. It was roughly 1/3 of the batter. I figured it out that way.

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