# How Would You Log This?

Posts: 58 Member
Tonight I'm planning on making oven roasted cauliflower. I'm using a recipe that calls for putting a tablespoon of olive oil and some spices in a bowl, then tossing the cauliflower florets with the mixture before roasting. How would you log quantity of olive oil? I'm not consuming the whole tablespoon, but not sure how much of it am!

## Replies

• Posts: 29 Member
Hmmm I always put the whole tablespoon in my calories to be safe. I'm always on the side of caution lol
• Posts: 1,411 Member
Weigh everything and then enter it as a recipe and pick the serving size by weight. A lot of people use grams, like 1 gram equals 1 serving, so it would be total grams for the entire recipe.

Or if you're lazy like me, just be conservative and weigh only the tablespoon of oil and then log it as 1/2 or 1/4 or whatever.
• Posts: 58 Member
MommyL2015 wrote: »
Weigh everything and then enter it as a recipe and pick the serving size by weight. A lot of people use grams, like 1 gram equals 1 serving, so it would be total grams for the entire recipe.

Or if you're lazy like me, just be conservative and weigh only the tablespoon of oil and then log it as 1/2 or 1/4 or whatever.

I get how to I can weigh the cauliflower, but once the oil and spices are on it, how can I break it down to get the amount of oil?
• Posts: 58 Member
cortesd wrote: »
MommyL2015 wrote: »
Weigh everything and then enter it as a recipe and pick the serving size by weight. A lot of people use grams, like 1 gram equals 1 serving, so it would be total grams for the entire recipe.

Or if you're lazy like me, just be conservative and weigh only the tablespoon of oil and then log it as 1/2 or 1/4 or whatever.

I get how to I can weigh the cauliflower, but once the oil and spices are on it, how can I break it down to get the amount of oil?

Nevermind! My bad! I just reread what you posted and it makes sense!
• Posts: 375 Member
If I understand the question correctly, you are trying to reflect the fact that there will be some oil still in the bowl after you toss the cauliflower. Ideally, you would only use an amount of oil that barely coats the cauliflower. There shouldn't be anything left in the bowl, nor should the cauliflower be dripping oil onto the baking sheet. But, lets say there is some oil left in the bowl. I suppose you could zero out the scale with the empty bowl (before you toss) and then weigh it again after using it to toss the ingredients. Assuming the only thing left in the bowl is oil and a negligible weight of spices, the weight on the scale is the remaining oil. Subtract that weight from the weight of one tablespoon of oil and you know how much oil you actually used (as a percent of one tablespoon). If you are making multiple servings, you now know how much oil made it into the recipe, so follow the MFP instructions on how to create and save a recipe.
• Posts: 9,626 Member
I log whatever oil I use. It's not as accurate as possible, but I don't care.

I suppose you could weigh the oil mixture, then after cooking, weigh paper towel before and after soaking up all the stuff left in the pan and back out that amount. I've thought about it, but it's more work than I want to do.

I rarely use the stated amount when using a roasting recipe. They invariably call for more than I need.
• Posts: 9,490 Member
Just log the whole tablespoon - or use less if you're concerned about the calories.
• Posts: 1,216 Member
I usually just log the whole tablespoon. Since oils are high in calories, I'd rather overestimate than underestimate them.
• Posts: 161 Member
I agree log the whole tablespoon... The rest is way too much work and borderline OCD for me.
• Posts: 26,373 Member
Depends on how much of the cauliflower you're going to eat. I usually use one tablespoon for the whole dish, and log a teaspoon to be safe (considering that 4 of us eat the dish).
• Posts: 6,339 Member
edited October 2015
cortesd wrote: »
MommyL2015 wrote: »
Weigh everything and then enter it as a recipe and pick the serving size by weight. A lot of people use grams, like 1 gram equals 1 serving, so it would be total grams for the entire recipe.

Or if you're lazy like me, just be conservative and weigh only the tablespoon of oil and then log it as 1/2 or 1/4 or whatever.

I get how to I can weigh the cauliflower, but once the oil and spices are on it, how can I break it down to get the amount of oil?

Weigh a bowl first...then pour the oil in the bowl and weigh that before adding with spices.....and then divide by however many portions you've made for..