Pan searing

nichell88
nichell88 Posts: 364 Member
edited November 17 in Recipes
Quick question, how do you guys log cooking oil when you're pansearing? Do you put it in as its own ingredient? Do you create a recipe for each thing and put it in that way? What do people think?

Replies

  • MaddMaestro
    MaddMaestro Posts: 405 Member
    edited April 2017
    I actually don't log it.. I don't log most spices either. I've read about people who do though.
  • brittnichol
    brittnichol Posts: 42 Member
    I never really log it tbh but when I do I just scan the barcode and log it I only log if its eggs or just enough for 1 meal other than that I dont pay too much attention
  • buffinlovin
    buffinlovin Posts: 100 Member
    If I'm using the drippings in something (such as gravy or sauce), I'll make a quick recipe for that sauce and include it.

    Otherwise, if I am just using it to grease the pan, I don't log it. Most often its a spritz of vegetable or olive oil spray.
  • Geocitiesuser
    Geocitiesuser Posts: 1,429 Member
    I pan sear steaks with butter, and yes, I log the butter.
  • Nevada
    Nevada Posts: 140 Member
    I smear the butter cube across the warming fry pan and log it as 1/2 tsp.
    If I wanted to be exact, I could weigh the cube, smear/melt the butter, and weigh the cube again for the difference.
    With olive oil I guess a teaspoon or tablespoon, again I could weigh the difference if I needed that precision. I don't.

    But you leave some oil in the pan. Weigh the oily pan, wash and dry it, and weigh again to find the the difference.
  • Golbat
    Golbat Posts: 276 Member
    I just choose "pan fried" rather than "broiled" or whatever from the food options. That seems to take the extra calories from cooking style at least somewhat into account. But if I were finding I were having trouble losing weight as I expected, that would be where I'd be looking.
  • JohnnyPenso
    JohnnyPenso Posts: 412 Member
    I count it but I'm never sure how much of the fat is left in the pan and how much evaporates so I usually only count 1/2 to 3/4 of the amount I use. Hard to be completely accurate with this, too many variables. If you don't do it on a regular basis it's not going to make much difference in the long run.
  • Queenmunchy
    Queenmunchy Posts: 3,380 Member
    I weigh and log my cooking fat, and the weighed raw ingredients.
  • jennyonthespot
    jennyonthespot Posts: 98 Member
    I always log it, since oil is super calorie dense. I measure what I put in the pan and divide by two, since I'm usually cooking two pieces of fish, or whatever. It's always worked out for me.
  • ChristopherLimoges
    ChristopherLimoges Posts: 298 Member
    I measure it out with tablespoons and other tools, and log it.
This discussion has been closed.

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