Deep Fried items
kbxiii
Posts: 865 Member
How do you "measure" the oil in a deep fried food?
Completely clueless on this one..
Completely clueless on this one..
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Replies
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lol I add a couple hundred calories and am probably off
I just try not to eat deep fried foods that often... 0 -
A couple hundred!!
Had it coming lol0 -
Double the calories of the item being deep fried is a safe estimate.
That takes into account the batter and oil.0 -
I've wondered this also. I don't deep fry, but I do pan fry chicken for my homemade orange chicken or "chicken wings" (pieces of chicken breast covered in corn starch)
I usually add a couple tablespoons of whatever I used to batter it (egg, flour, corn starch etc.) and a few tablespoons of oil to the calorie counter. May not be accurate but I try to overestimate.
If anyone has a better way to measure let us know!!0 -
and this is why I haven't dug my deep fryer out in almost 2 years except to make donuts.0
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spilledmilk wrote: »I've wondered this also. I don't deep fry, but I do pan fry chicken for my homemade orange chicken or "chicken wings" (pieces of chicken breast covered in corn starch)
I usually add a couple tablespoons of whatever I used to batter it (egg, flour, corn starch etc.) and a few tablespoons of oil to the calorie counter. May not be accurate but I try to overestimate.
If anyone has a better way to measure let us know!!
thats how i do it lol
if you want to REALLY know (as close as possible, anyways) you can measure the amount of oil you have left AFTER you fry. same for batter.
but i just rough it. so far its working for me, but should i ever need to buckle down, i do at least know where to do so
LOL 0 -
Double the calories of the item being deep fried is a safe estimate.
That takes into account the batter and oil.
What about like fried mushrooms? If I ate them deep-fried and battered, it'd probably be like 20 times the calories of the same amount of mushrooms raw, lol. Unless I interpreted your response wrong. Oh, plus the ranch dressing. Oh, the ranch dressing. How I miss fried mushrooms. They're ALMOST worth blowing it, lol.0 -
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If you really wanted to be accurate, you could carefully measure the oil you pour in. Let the food drip in a basket instead of blotting with a napkin. Then measure the oil that's left. The difference is what ended up in your food. But that's a little too much work. Normally fried foods have 1.5-2x as many calories. So just double to be safe.0
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I dont deep fry anything anymore. I use my oven.
Like frys, i cut up some potatoes, do some PAM spray on aluminium foil and do them in the oven for 45 minutes. Same with chicken mushrooms, onion rings etc etc.
They all come out nice and crispy
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girlviernes wrote: »
Nope, it probably would not.
I just use my double guesstimate for the occasional deep fried thing I may eat 3 or 4 times a year.
I would suggest finding an actual database entry if you eat deep fried foods more then occasionally.
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and this is why I haven't dug my deep fryer out in almost 2 years except to make donuts.
Did you say donuts?
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I don't. The only thing I eat that gets deep fried is the tofu from my favorite Chinese restaurant. When I am having a meal from there, I quick log 1000 calories, and call that day a bust. A delicious, greasy, bust. 0
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So deep fried foods is bad food! (Just cause I want to be starting something)0
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So deep fried foods is bad food! (Just cause I want to be starting something)
HECK NO!
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My jam doughnut was 230 calories
That's the same as two slices bread
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I remember him from another "bad food" thread. I am pretty sure he's joking here, especially combined with the comment about "starting something."0 -
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Because he said "( just cause I want to be starting something)"
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janejellyroll wrote: »
I remember him from another "bad food" thread. I am pretty sure he's joking here, especially combined with the comment about "starting something."
*shrug* I don't know him... I only know what is written.0 -
This is so lame, but I'll pick whatever I made at the worst restaurant I can find. So if I made home made french fries (which I never have) I'd pick like Denny's french fries since I can think of no worse a restaurant.
For donuts, I caved and bought the donut shaped baking pan. Baked donuts are not the same...with the exception of my baked apple cider donuts which are rolled in cinnamon sugar.0 -
Has anyone had deep fried salad?! Omg. dipped in ranch... That happens once a year :x0
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janejellyroll wrote: »
I remember him from another "bad food" thread. I am pretty sure he's joking here, especially combined with the comment about "starting something."
*shrug* I don't know him... I only know what is written.
I didn't think that you should remember him. I was just providing context, which you may -- of course -- disregard.
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Haven't deep fried salad but have brushed romaine lettuce with oil and grilled ! OMG! Yum!0
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TheOwlhouseDesigns wrote: »I dont deep fry anything anymore. I use my oven.
Like frys, i cut up some potatoes, do some PAM spray on aluminium foil and do them in the oven for 45 minutes. Same with chicken mushrooms, onion rings etc etc.
They all come out nice and crispy
Yes we do the Pam spray trick too. It works on chicken and fish too0 -
It depends on what you're frying (absorption), how clean the oil is(absorption) as well as the type of oil used(cooking time/time spent frying)0
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Depends on the food. Dense food like unbreaded chicken absorb less, but more if breaded. Starchy things tend to absorb more. Some foods like eggplant are literal sponges. It also depends on the temperature of the oil. Even you decide to go through the hassle of before/after measuring, how do you account for evaporation? Too many variables to consider, so I usually add 2 tablespoons of oil to be safe.0
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