Cooking with butter
r141592
Posts: 5 Member
I'm wondering how much of the butter is actually eaten when you cook with it. When I cooked a porkchop, I cut and used 1 tbsp of butter. I scanned the barcode and added the butter but I have no idea how much I actually consumed. It's not super critical, I never max my fat out anyways, I just don't want it tracking 60 cal when I know it's less.
Also, how do you usually do your porkchops and other meats in terms of cooking and tracking?
Also, how do you usually do your porkchops and other meats in terms of cooking and tracking?
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Replies
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I usually just log the full amount of what I cook with, or use 0 cal olive oil spray. And for meat, I log pre-cooked weight and weigh it out.1
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Unless it is breaded the pork chop can't absorb butter. If you don't spoon it back on top after it is done cooking almost all of the butter will remain in the pan. If you do spoon it back on top try and measure the amount. This assumes you cooked it at a temp below the smoking point and if you didn't I don't know the answer if it became scalded and sticks to the meat.
As any unbreaded meat cooks it is releasing moisture from within which actually repels any fat.5 -
Log it at pre-cooked weight.
Always grill on either my George Foreman grill or gas grill. Only use the oil to season the grate after pre heating the grill and cleaning the grate, minimal amount so I don't even log the oil.0 -
peaceout_aly wrote: »0 cal olive oil spray.
I’m curious. What the hell is 0 calorie olive OIL spray? Oils are fat, fat has calories in it. Seriously, I’m not questioning you or your logging, I’d just like to know what happened to the oil that made it 0 calories, is that stuff even oil or what is it made out of?4 -
peaceout_aly wrote: »0 cal olive oil spray.
I’m curious. What the hell is 0 calorie olive OIL spray? Oils are fat, fat has calories in it. Seriously, I’m not questioning you or your logging, I’d just like to know what happened to the oil that made it 0 calories, is that stuff even oil or what is it made out of?
It's oil, but in very small portions per spray. The *recommended serving size* spray from a product like this contains under 5 calories which means (in the US at least) it can be labelled as 0 calorie.
The issue is that some people do spray for longer and wind up adding calories. If you're coating your food in it, you're going to be getting more calories than you may have planned on.3 -
I’m curious. What the hell is 0 calorie olive OIL spray? Oils are fat, fat has calories in it. Seriously, I’m not questioning you or your logging, I’d just like to know what happened to the oil that made it 0 calories, is that stuff even oil or what is it made out of?
It is not zero calorie. Pam Olive Oil spray has 4 calories for a very short burst spray. Because it is under 5 they can label it as zero calories.
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I do most of my meat and fish on the grill.4
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Thank you all for your answers, I wish I could have replied to the zero calorie thing first but oh well lol.
I don't make breaded pork chops, just tenderized, so I'm probably going to skip tracking the butter.0 -
peaceout_aly wrote: »0 cal olive oil spray.
I’m curious. What the hell is 0 calorie olive OIL spray? Oils are fat, fat has calories in it. Seriously, I’m not questioning you or your logging, I’d just like to know what happened to the oil that made it 0 calories, is that stuff even oil or what is it made out of?
It's oil - with a "serving size" of a 0.20 - 0.25 second spray. In that "serving", as long as it's less than 5 calories, they can legally call it zero calories. If you spray the pan for two seconds, that's about 8-10 "servings" of oil at 4 calories per serving, so 32-40 calories.2 -
I log all of it .... its easier to figure out your personal calorie requirements over time if you lessen the amount of variables.
and at the end of the day 60kcal is way less of a variation in "actual" calorie intake/expendature than guessing how many calories to eat back, guessing how many calories you actually burn, guessing how many calories you require. ...... I read an artical in a sports magazine once that was talking about how many more calories you burn during an event if its 29degC compared to 16degC .... so getting anal about 60cal of butter when your daily calorie burn could be off by 300kcal either direction is kind of futile.
Infact the more I think about it ... there is so much variation and guessing in every single element of calorie counting that it might be more accurate to not try to get a perfect calorie amount for a single item and let the variations cancel each other out
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I log it all because I actually eat it all; I'd either pour the butter I used to cook the pork in over the pork or make a sauce/gravy out of it.1
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peaceout_aly wrote: »0 cal olive oil spray.
I’m curious. What the hell is 0 calorie olive OIL spray? Oils are fat, fat has calories in it. Seriously, I’m not questioning you or your logging, I’d just like to know what happened to the oil that made it 0 calories, is that stuff even oil or what is it made out of?
It's oil - with a "serving size" of a 0.20 - 0.25 second spray. In that "serving", as long as it's less than 5 calories, they can legally call it zero calories. If you spray the pan for two seconds, that's about 8-10 "servings" of oil at 4 calories per serving, so 32-40 calories.
Oooh! Very good point! I never really thought about that. Another idea is to get those non-stick pans that are advertised all over the TV. Nothing sticks so you don't technically need a spray or butter. I have them and they work pretty well.0 -
Unless it is breaded the pork chop can't absorb butter. If you don't spoon it back on top after it is done cooking almost all of the butter will remain in the pan. If you do spoon it back on top try and measure the amount. This assumes you cooked it at a temp below the smoking point and if you didn't I don't know the answer if it became scalded and sticks to the meat.
As any unbreaded meat cooks it is releasing moisture from within which actually repels any fat.
Older post but while the above is right in theory, note that the meat doesn't need to absorb the oil. The oil only needs to surface coat the meat.
If you want to try a little experiment melt a table spoon of butter in a bowl. Take a cooked chop and toss it in that butter. See how much of the butter is left when you are done. It will be less than you think it would.
Unless you make it a point to remove the oil coating the meat before consuming, I would just log the oil.2 -
I cook most of my veg in butter, so if I am logging at the time I include the lot (I do spoon the remainder back on to the food after serving)!0
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Unless it is breaded the pork chop can't absorb butter. If you don't spoon it back on top after it is done cooking almost all of the butter will remain in the pan. If you do spoon it back on top try and measure the amount. This assumes you cooked it at a temp below the smoking point and if you didn't I don't know the answer if it became scalded and sticks to the meat.
As any unbreaded meat cooks it is releasing moisture from within which actually repels any fat.
Older post but while the above is right in theory, note that the meat doesn't need to absorb the oil. The oil only needs to surface coat the meat.
If you want to try a little experiment melt a table spoon of butter in a bowl. Take a cooked chop and toss it in that butter. See how much of the butter is left when you are done. It will be less than you think it would.
Unless you make it a point to remove the oil coating the meat before consuming, I would just log the oil.
That is not a valid experiment since the chop is cooked and no longer releasing moisture so you are effectively using the butter for dip. If you dipped the chop in water first and then the butter you might get a more accurate idea and you will certainly get less butter sticking to the chop.
How much of the butter that is on the outside of the chop when cooked that is worth counting I leave to the individuals logging it. Count it all to be safe if you want.0 -
Unless it is breaded the pork chop can't absorb butter. If you don't spoon it back on top after it is done cooking almost all of the butter will remain in the pan. If you do spoon it back on top try and measure the amount. This assumes you cooked it at a temp below the smoking point and if you didn't I don't know the answer if it became scalded and sticks to the meat.
As any unbreaded meat cooks it is releasing moisture from within which actually repels any fat.
Older post but while the above is right in theory, note that the meat doesn't need to absorb the oil. The oil only needs to surface coat the meat.
If you want to try a little experiment melt a table spoon of butter in a bowl. Take a cooked chop and toss it in that butter. See how much of the butter is left when you are done. It will be less than you think it would.
Unless you make it a point to remove the oil coating the meat before consuming, I would just log the oil.
That is not a valid experiment since the chop is cooked and no longer releasing moisture so you are effectively using the butter for dip. If you dipped the chop in water first and then the butter you might get a more accurate idea and you will certainly get less butter sticking to the chop.
How much of the butter that is on the outside of the chop when cooked that is worth counting I leave to the individuals logging it. Count it all to be safe if you want.
Run the same experiment while cooking the chop in the pan. You'll get the same result. The chop does not expel water from 100% of it's surface area 100% of the time while cooking. Meat only browns because you've driven off enough moisture too allow the maillard reaction to happen. Once you've reached that stage, oil will absolutely cling to the surface of the meat.
Where I do absolutely agree with your premise is that the meat will not actually absorb the oil. Whether you use one tablespoon of butter or deep fry that sucker in a vat of fat, the amount of oil that clings to the meat should actually be about the same.0
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