weigh your oils and fats!
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I use olive or coconut oil in a lot of cooking, but I log it. I also have a grapeseed oil spray that I use when I want to cook light, as I can use a lot less.0
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Christine, you're in Aus, right? Don't forget our tablesponns in Aus/NZ are smaller than US ones - 15ml vs 20ml, so a tablespoon of oil for us is 124 cal
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Nony_Mouse wrote: »Christine, you're in Aus, right? Don't forget our tablesponns in Aus/NZ are smaller than US ones - 15ml vs 20ml, so a tablespoon of oil for us is 124 cal
Isn't it the other way around?0 -
Yes I'm in Australia. Far out!!! Why can't we all just use the same metric system! !??0
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Nony_Mouse wrote: »Christine, you're in Aus, right? Don't forget our tablesponns in Aus/NZ are smaller than US ones - 15ml vs 20ml, so a tablespoon of oil for us is 124 cal
Isn't it the other way around?
I live in the U.S. but am Canadian and a tbsp is 15ml in both places.
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Nobody's mentioned that you can soften onions in just a splash of water
I'm surprised you've only just realised how calorie dense fats are tbh0 -
Extra virgin olive oils not for cooking with :shock:0
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GothyFaery wrote: »Pam is your friend! 0 calories (per serving) and it cooks the food without sticking. I've even seen recipes that call for spraying potatoes with pam before roasting to help them brown without adding (many) calories.
Careful though, because it isn't actually 0 calories, more like 4 or 5. They're just legally allowed to put 0 if it is less than 5 calories, and a 'serving' is like a half-second spray which is very hard to actually do! I'd say most people are getting at least 15 calories per spray.
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i use instead of adding water sometimes a bit of lemon juice. Lovely taste for by the cod0
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Nobody's mentioned that you can soften onions in just a splash of water
I'm surprised you've only just realised how calorie dense fats are tbh
I knew they were rather calorie dense, but not this much. And I always used such a small amount I didn't think it would make a huge difference in the grand scheme of things0 -
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Careful about adding water. Water and oil don't mix -- it's not just an expression, it's also true. Oil is lighter than water, and will rise to the top. Adding water to oil can cause the hot oil in the pan to splash and burn you when you cook.
Better to just use less oil and skip the water.
The idea with the combo of the oil and water is to not use super high heat. I've never had a problem.
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tedboosalis7 wrote: »Yeah the one thing about oils - it's liquid - liquid absorbs faster than a solid, even... errrmm... sugar, so with liquid, you do have to be careful if you are monitoring intake and you are trying to cut. I was steaming a lot when I was losing the bulk of the fat I took off over the past year.
@tedboosalis7: Interestingly, when baking, sugar counts as a liquid, rather than a dry ingredient.
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It can go up to 14 € for 750ml here, I think. We actually started a habit of importing 5L cans from Italy because of that. ^^0 -
GingerbreadCandy wrote: »
It can go up to 14 € for 750ml here, I think. We actually started a habit of importing 5L cans from Italy because of that. ^^
ow!
so actually Italian in Italy then?0 -
nicsflyingcircus wrote: »Nony_Mouse wrote: »Christine, you're in Aus, right? Don't forget our tablesponns in Aus/NZ are smaller than US ones - 15ml vs 20ml, so a tablespoon of oil for us is 124 cal
Isn't it the other way around?
I live in the U.S. but am Canadian and a tbsp is 15ml in both places.
Yes, exactly. I'm Canadian, too. A tbsp is 15ml here. I think it's 20ml in Australia.0 -
I don't typically measure my oils. I use mostly EVOO and in sparing quantities anyway. I cook with stainless steel pans and use just a tiny amount for meats (less than 1 tps) and a small amount of real butter (<1 tsp of Land O Lakes) when sauteing. I set my calorie goals based upon 1.5lbs/week loss so I have some room in my goals for inaccuracy and still lose at least 1 pound a week.
Do you also measure the oil after you are done cooking to account for what wasn't absorbed in your food?0 -
Are we talking about weighing or measuring? You weigh solids and measure liquids, right? Oil is a liquid. Milliliters wouldn't be a good measure of weight because it varies depending on what you're weighing. As in, a tablespoon of water weighs less than a tablespoon of oil. Am I overthinking this?0
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ruggedshutter wrote: »Do you also measure the oil after you are done cooking to account for what wasn't absorbed in your food?
No, not unless it's something like a sauce or a marinade where most of it gets poured out, in which case I'll usually deduct the leftover.
For me, if I'm gonna log, I'm gonna log. There's some degree of inaccuracy that's inevitable, but I try to minimize it by logging everything and being as accurate as possible.0 -
Are we talking about weighing or measuring? You weigh solids and measure liquids, right? Oil is a liquid. Milliliters wouldn't be a good measure of weight because it varies depending on what you're weighing. As in, a tablespoon of water weighs less than a tablespoon of oil. Am I overthinking this?
I measure free pouring liquids (like oil) and weigh everything else. Measuring doesn't work as well for things like peanut butter, jam, ketchup, etc. But it should be fine for oil. You can weigh the oil if it makes you feel better though-- if you choose the database entry with no asterisk it has an option to log oil in 100g increments. So if you wanted to log 15g you'd choose that entry and enter a serving size of .150 -
Remember that oil is a bit lighter than water -- about 0.92g/ml. So a tbsp of oil would weigh 13.8g, not 15g.0
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SergeantSausage wrote: »I never understood what part of "Weigh All The Things" was that hard to figure out ...
Pretty much this...and this is why I just roll my eyes now when someone is all "HALP...and yes, I"m tracking everything and it's not working." Ummmm...no you're not.
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christinev297 wrote: »I've never logged the oil I add when cooking. Today I discovered just 1 Tbs of oil is 120 calories
I sometimes use up 3tbs in cooking, so that'd be 360 extra calories a day not accounted for! 
I had the same discovery recently. Bummer, huh?
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SnuggleSmacks wrote: »I use a Misto spray bottle for EVOO and then wipe the oil around the pan with a pastry brush or paper towel. This makes a very thin coating for about a quarter of a tablespoon.
I love this idea! Totally stealing it! Thank you!0 -
nicsflyingcircus wrote: »Nony_Mouse wrote: »Christine, you're in Aus, right? Don't forget our tablesponns in Aus/NZ are smaller than US ones - 15ml vs 20ml, so a tablespoon of oil for us is 124 cal
Isn't it the other way around?
I live in the U.S. but am Canadian and a tbsp is 15ml in both places.
Yes, exactly. I'm Canadian, too. A tbsp is 15ml here. I think it's 20ml in Australia.
Just to confuse things even more lol my 1 Tablespoon measuring spoon == 15ml0 -
I know that the extra's have calories and now I am adding it in to my count. Makes quite a difference lol.
I do steam veggies to avoid the oil/butter. Then use lemon juice for my "flavor".0 -
Lemon juice has calories, too. Not many, but it's one of those "not-really-zero" calorie foods that can add up if you use a lot of it.
I often use a little bit of vegetable spice on my veggies and then roast them in the oven with a carefully-measured half-teaspoon of oil drizzled on top. Lots of flavour, low in calories.0
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