How do you personally handle factoring in cooking oil?

Personally I weigh everything in it's raw weight (unless the nutritional information on the packaging is specifically for cooked weight) and make sure I measure out any oil that is used for cooking also.
I only cook for 2 and it can be a bit of a pfaff sometimes, however it has now become habit and I am used to it. I probably use butter more frequently than oil, but my method is the same for both.
I understand your frustration with kitchen time, I detest cooking (OH cooks very well, but gets annoyed with me 'hovering' in the kitchen checking on what is going into the recipe because he 'ad-libs' ingredients).

I would weigh the fish raw, and weigh it again cooked if it's going to serve many. If just for me I just weigh raw, log that, and eat it cooked.

You only need a minimum of 2 ingredients to build a recipe in MFP, and that can make things a little easier. Input raw ingredients, including oil, and then the final cooked weight of the dish can be entered as number of servings. Weigh your portion and log it as x servings of y recipe, and the oil and whatever else is accounted for.

An easy way to track oil while cooking is to put your bottle of oil (or butter dish, etc) on your scale, tare it out, take what you need and log or input the negative reading. You would have to switch to weight entries vs volume tho.

callsitlikeiseeit wrote: »

measure your oil into the pan.

divide servings.

thats how much oil you account for.

ie: 1 tbsp oil in a pan with 4 chicken breasts - makes 4 servings, and .25 tbsp of oil

youre actually consuming less, as there will be oil in the pan left but much easier to do it that way than weigh it all out again.

I do it like that too. The additional cooking oil shouldn't be part of the raw food (especially for something like eggs). I can't imagine the consequence of underestimating the caloric intake of cooking oil after eating hundreds meals with it, but it's also a hassle to track down every single bit of it because I tend not to "drink" the oil in my plate (especially for something like pan-fried vegetable). This method is a happy medium for me.

a dietitian once told me that anything that is fried to "double" the calories, I personally don't see how that is possible, but that's what she said.

I measure the oil (by putting the bottle on the scale), and then add it all to my count. I cook for 6, but never use more than 1tablespoon of oil at once....so i just log 1 tbspn of oil in my diary....id rather over log

I usually cook for just me, so if I put in one tablespoon of oil - I log it as that.

I mean, some of it gets absorbed or remains in the pan but I would rather over-estimate than underestimate.

I don't log cooking oils at all.

Francl27 wrote: »

I measure what I put it then divide by 2/3 servings, depending on how many people I'm cooking for.

This. And in the future, just be aware that trout "renders" zero fat, so whatever you put in the pan and then pour over your food and eat, you need to measure out and log.

Can't say I have used cooking oil. I never had issues.

But I guess I would just log what ever I put in to the pan. I probably wouldn't be trying to work out how much I ate vs cooked off vs left in the pan.

I would rather over estimate.

I measure for example 1 tablespoon and split that between me and my husbands servings.. But basically I give myself always a half of the measurement, The same with cooking with butter, but I have down played the butter in my cooking a great deal. I use 0 calorie PAM a lot.