Do you use cooking oil?
emz_1993
Posts: 96 Member
I use coconut oil for cooking a big chunk of my meals but it always ends up racking up to be a bunch of extra cals that I don't need. Do any of you guys use a substitute or even no oils at all?
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Replies
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i use olive oil sparingly in nonstick pans
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Yes. Use water and spices.1
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I use olive oil and butter (sparingly) .... fat is not evil ya know2
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I use bacon fat.6
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Yes, I use oils/fats but not in everything I cook.
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AndrewMartin3 wrote: »i use olive oil sparingly in nonstick pans
Yes - good non-stick cookware has given me the ability to cut the amount of olive oil I use by half.3 -
I use spray olive oil when frying, but I try not to use a lot.0
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frylight is really good. its only 1 cal a spray and theres loads of different flavours1
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I don't use it for the eggs I nuke in the microwave but I do use it for recipes and such.0
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I use a little rapeseed oil, about 5ml which is 41 calories.0
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CooCooPuff wrote: »I don't use it for the eggs I nuke in the microwave but I do use it for recipes and such.
Frying eggs in oil is ok as the eggs don't soak up the oil. Try weighing the oil before frying an egg, then weigh what's left after cooking the egg. Not much is used.0 -
I don't use oil when I cook veg and meat dinners. I start the veg off slowly with the onions first since they are watery. I add whatever I want and pour in a little water as needed. Garlic goes last so it doesn't burn. My meats never need it. If I'm cooking eggs or pancakes I use spray oil.0
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CooCooPuff wrote: »I don't use it for the eggs I nuke in the microwave but I do use it for recipes and such.
Frying eggs in oil is ok as the eggs don't soak up the oil. Try weighing the oil before frying an egg, then weigh what's left after cooking the egg. Not much is used.
As for the microwave, there's no point in adding oil. It just comes out right there.
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CooCooPuff wrote: »CooCooPuff wrote: »I don't use it for the eggs I nuke in the microwave but I do use it for recipes and such.
Frying eggs in oil is ok as the eggs don't soak up the oil. Try weighing the oil before frying an egg, then weigh what's left after cooking the egg. Not much is used.
As for the microwave, there's no point in adding oil. It just comes out right there.
Yeh I'm just saying in case other people (like OP) think it's bad to fry eggs in oil. I myself find microwave eggs too rubbery and I like a runny yolk too1 -
I actually use butter more than oil, since it has fewer calories/tbsp and tastes better, too. Or rendered bacon fat, which packs a ton of flavor for volume.3
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Yes, olive oil, coconut oil, and butter, depending on the flavor I want and the use.
Small amounts work, however. That was one thing that helped me reduce calories.0 -
If I'm sauteeing raw chicken, I'll use a little olive oil. If I'm reheating pre-cooked chicken, I'll use Pam/spray.0
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Coconut Oil, is not only higher in calories, but fats and sugars too. I've never really seen an experienced dieter use more than one tablespoon in smoothies and juices. It's still a healthier oil to use than others, but respectively. Care for how much oil used prepping non-stick surfaces, two teaspoons is usually enough for eight to twelve ounces of meat. When it comes to cooking grade oils, aim for Organic and Non-GMO.0
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Most of the time, it depends if it fits with everything else for the day and sometimes I forget to add it when planning my day out, in which case I don't.
Get yourself a really good quality non stick frying pan; it makes a huge difference. I can fry pretty much anything with no oil if I need to.0 -
ChristopherLimoges wrote: »Coconut Oil, is not only higher in calories, but fats and sugars too.
No carbs means it can't have any sugar.0
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