Calories for Oil?

mskeyes2
mskeyes2 Posts: 20 Member
edited November 22 in Health and Weight Loss
I cut up boneless and skinless chicken breast last night and battered them in egg and coconut flour and deep fried in canola oil. It was terrific and low carb but I am not sure how much oil I should count for the calories used in it. Do you have any ideas???

Replies

  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    I count all the calories for the oil. If you find you're spending too many calories on oil you'll soon learn you need less than you think.
  • mskeyes2
    mskeyes2 Posts: 20 Member
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.
  • aeloine
    aeloine Posts: 2,163 Member
    Weight the oil in the pan before and after? Assume that you ate the rest, is my best guess. The problem there is that you could have chicken juices in the pan and more oil on the chicken, which would throw the math off. Otherwise, I'd count all of it.
  • mskeyes2
    mskeyes2 Posts: 20 Member
    Yeah that is a good idea. I will try to measure before and after and count the difference. Thanks
  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    msmossyoak1971 wrote: »
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.

    I meant whatever I put in the pan I log. I don't try and make up some other number...
  • LAWoman72
    LAWoman72 Posts: 2,846 Member
    Ready2Rock206 wrote: »
    msmossyoak1971 wrote: »
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.

    I meant whatever I put in the pan I log. I don't try and make up some other number...

    I don't think the OP just wants to make a number up out of her head. When you cook in oil, a percentage of it doesn't get soaked, unless you're cooking something completely flat that covers the entire bottom of the pan and when you lift it out, not a drop remains. :)

    I don't cook in oil for this very reason - if I only pour a tablespoon or so into the pan in the first place there's no way to weigh what's left coating the pan and not pouring out, so...I usually just either don't cook in oil, or if I do, I add the tablespoon or whatever and just enter an entire tablespoon and call it a day. I hate not being able to be 100% accurate but that's just me. Not everyone is that obsessive or worries that much about it.

  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    edited November 2017
    LAWoman72 wrote: »
    Ready2Rock206 wrote: »
    msmossyoak1971 wrote: »
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.

    I meant whatever I put in the pan I log. I don't try and make up some other number...

    I don't think the OP just wants to make a number up out of her head. When you cook in oil, a percentage of it doesn't get soaked, unless you're cooking something completely flat that covers the entire bottom of the pan and when you lift it out, not a drop remains. :)

    I don't cook in oil for this very reason - if I only pour a tablespoon or so into the pan in the first place there's no way to weigh what's left coating the pan and not pouring out, so...I usually just either don't cook in oil, or if I do, I add the tablespoon or whatever and just enter an entire tablespoon and call it a day. I hate not being able to be 100% accurate but that's just me. Not everyone is that obsessive or worries that much about it.

    I didn't say she did but when you're adding in chicken juices, the coating that fell off the chicken, and the leftover oil whatever that may be then you really are just picking a number out of nowhere and calling it only leftover oil - which is why I do exactly what you do and what I said so not sure why you're disagreeing with me and trying to say I'm wrong...
  • middlehaitch
    middlehaitch Posts: 8,486 Member
    If you deep fry then drain the oil into a storage container afterwards, weigh the container empty (if you wish to give you a base) then each time you use the oil weigh it in the storage container pre and post use. The difference is what was used.

    Chicken juices (or any other juices) should not leak into the oil if the oil is at the correct temperature. The temperature should be hot enough that the chicken is sealed upon immersion, then cooked. Using the correct temp also means very little oil will 'soak in'.

    I use lard or goose fat for deep frying- I grew up in the U.K with an old fashioned fish and chip shop in the family so I learnt how to deep fry correctly early and never adjusted to vegetable oils for that purpose. :)

    Shallow frying (an inch or so of oil) is a different story. But weighing the pan pre oil, with oil, and post cooking would work.

    Bottom coating a pan- count the oil.

    Cheers, h.
  • Ready2Rock206
    Ready2Rock206 Posts: 9,487 Member
    counting_kilojoules wrote: »
    Ready2Rock206 wrote: »
    LAWoman72 wrote: »
    Ready2Rock206 wrote: »
    msmossyoak1971 wrote: »
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.

    I meant whatever I put in the pan I log. I don't try and make up some other number...

    I don't think the OP just wants to make a number up out of her head. When you cook in oil, a percentage of it doesn't get soaked, unless you're cooking something completely flat that covers the entire bottom of the pan and when you lift it out, not a drop remains. :)

    I don't cook in oil for this very reason - if I only pour a tablespoon or so into the pan in the first place there's no way to weigh what's left coating the pan and not pouring out, so...I usually just either don't cook in oil, or if I do, I add the tablespoon or whatever and just enter an entire tablespoon and call it a day. I hate not being able to be 100% accurate but that's just me. Not everyone is that obsessive or worries that much about it.

    I didn't say she did but when you're adding in chicken juices, the coating that fell off the chicken, and the leftover oil whatever that may be then you really are just picking a number out of nowhere and calling it only leftover oil - which is why I do exactly what you do and what I said so not sure why you're disagreeing with me and trying to say I'm wrong...

    Because when you deep fry you generally use a lot of oil. Like at the fish and chip shop. I don't deep fry myself but if I did, I wouldn't log several cups worth of oil when I know I haven't consumed that much. It would be insane.

    I guess if I were counting calories I wouldn't do a lot of deep frying in cups of oil. You can do a pan fry in just a little oil and it will be just as tasty with far fewer calories.
  • mskeyes2
    mskeyes2 Posts: 20 Member
    middlehaitch wrote: »
    If you deep fry then drain the oil into a storage container afterwards, weigh the container empty (if you wish to give you a base) then each time you use the oil weigh it in the storage container pre and post use. The difference is what was used.

    Chicken juices (or any other juices) should not leak into the oil if the oil is at the correct temperature. The temperature should be hot enough that the chicken is sealed upon immersion, then cooked. Using the correct temp also means very little oil will 'soak in'.

    I use lard or goose fat for deep frying- I grew up in the U.K with an old fashioned fish and chip shop in the family so I learnt how to deep fry correctly early and never adjusted to vegetable oils for that purpose. :)

    Shallow frying (an inch or so of oil) is a different story. But weighing the pan pre oil, with oil, and post cooking would work.

    Bottom coating a pan- count the oil.

    Cheers, h.

    That is what I am going to do. That would be easiest.
  • mskeyes2
    mskeyes2 Posts: 20 Member
    JeromeBarry1 wrote: »
    Or just log it as Kentucky Fried Chicken.

    I thought about that but I used coconut flour to reduce carbs.
  • laurenebargar
    laurenebargar Posts: 3,081 Member
    My husband made chicken finger subs for his birthday, which were deep fried, I had one chicken tender, I weighed all the ingredients then logged 3 tbspoons oil. It probably was not that much after we drained them, but I'd rather over estimate
  • janejellyroll
    janejellyroll Posts: 25,763 Member
    edited November 2017
    Ready2Rock206 wrote: »
    counting_kilojoules wrote: »
    Ready2Rock206 wrote: »
    LAWoman72 wrote: »
    Ready2Rock206 wrote: »
    msmossyoak1971 wrote: »
    I try to count it but I wish I knew how much is actually saturated in the chicken and how much is actually consumed.

    I meant whatever I put in the pan I log. I don't try and make up some other number...

    I don't think the OP just wants to make a number up out of her head. When you cook in oil, a percentage of it doesn't get soaked, unless you're cooking something completely flat that covers the entire bottom of the pan and when you lift it out, not a drop remains. :)

    I don't cook in oil for this very reason - if I only pour a tablespoon or so into the pan in the first place there's no way to weigh what's left coating the pan and not pouring out, so...I usually just either don't cook in oil, or if I do, I add the tablespoon or whatever and just enter an entire tablespoon and call it a day. I hate not being able to be 100% accurate but that's just me. Not everyone is that obsessive or worries that much about it.

    I didn't say she did but when you're adding in chicken juices, the coating that fell off the chicken, and the leftover oil whatever that may be then you really are just picking a number out of nowhere and calling it only leftover oil - which is why I do exactly what you do and what I said so not sure why you're disagreeing with me and trying to say I'm wrong...

    Because when you deep fry you generally use a lot of oil. Like at the fish and chip shop. I don't deep fry myself but if I did, I wouldn't log several cups worth of oil when I know I haven't consumed that much. It would be insane.

    I guess if I were counting calories I wouldn't do a lot of deep frying in cups of oil. You can do a pan fry in just a little oil and it will be just as tasty with far fewer calories.

    I've been counting calories since January of 2015 though . . . I deep fry sometimes (or purchase food that has been deep fried). For those of us who are calorie counting long term, it may not work just to never eat certain types of food again.

    I sometimes pan fry and I sometimes deep fry -- for some foods, there is a big difference in taste. I don't think it's accurate to say it is just as tasty either way.

    OP, I weighed the oil the first few times I deep fried. Since I only do it 3-4 times a year, I just use those initial readings as a default for how much oil is absorbed by certain foods (since I typically only prepare a few foods this way).
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