Dividing cooking oil and sautéing

nerich8085
nerich8085 Posts: 10 Member
edited November 27 in Food and Nutrition
I’m sure this has been asked before; and it’s probably a dumb question that I could figure out eventually; but I’m agonizing lol if I’m cooking for the family but still counting...and I use about a tablespoon of coconut oil to pan fry a few servings of chicken (4-6 piece) for example, how do I track the oil I eat?
Same with an olive oil sauté; if I use 1 tablespoon for 4 servings of veggies, how to track?
I know it isn’t a perfect thing and some will be more or less; but I want to know what has worked for people in what they do and still have success. Thanks! (Btw I just woke up so pardon the rambling)

Replies

  • missysippy930
    missysippy930 Posts: 2,577 Member
    You could enter it into recipes and then just log it as one serving.
    That is what I do for meals that my husband eats as well as myself.
    It is close enough for me, but probably not exact.
  • Pascal56
    Pascal56 Posts: 53 Member
    I put it in as part of a serving. So if I use 1 tbsp oil for 5 servings of chicken, e.g., and I eat 1 serving, I assume I ate 1/5 (or 0.2) tbsp oil.
  • rj0150684
    rj0150684 Posts: 227 Member
    You could just divide by the number of servings. Like if you use a tablespoon of oil and make four servings, log it as 1/4 of a tablespoon per serving. When factoring in that a little will stay on the spoon, a little will stay in the pan, even if your serving has a little more than the average (and even that should average out over time), you should be fine.
  • DomesticKat
    DomesticKat Posts: 565 Member
    Use the recipe builder, log the number of servings as the weight of the prepared dish minus the weight of the empty cooking vessel in grams, then weigh out your portion and log it as your serving size.
  • nerich8085
    nerich8085 Posts: 10 Member
    Wonderful, thanks guys!
This discussion has been closed.

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