burgers on george foreman- how do u figure the calories?

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Replies

  • neanderthin
    neanderthin Posts: 10,222 Member
    This could be interpreted as an eating disorder, and I'm not saying you have one. It just has all the ear marks.
  • Crystal_Pistol
    Crystal_Pistol Posts: 750 Member
    threads like this are so frustrating and found all over the wide, wide world of the interweb.

    Question - How do I calculate the reduction in calories when I prepare my food X way?

    Answer - I am going to totally ignore what you are asking and instead tell you something else.

    This was never my intent. My summary is that since I don't know, I just buy leaner meat and keep the original nutritional data. There is no "right" answer unless you go totally scientific and have a nutritional analysis done on your end product. The downside of forums (the reality of a forum) is that most of what you get is gonna be based on the experience of the person replying.
  • ShampooIsBetter
    ShampooIsBetter Posts: 114
    This could be interpreted as an eating disorder, and I'm not saying you have one. It just has all the ear marks.

    i dont think we should muddy it with the word "eating", but yes, I certainly have a disorder when it comes to wanting my stats to be accurate. You should see the excel spreadsheet I built to chart my monthly expenses/debt/property value/investments/etc. On the first day of each month, i know to the dollar my total net worth.

    I realize we cant be that precise when it comes to eating, but the approach of adding the whole enchilada when we only consume a portion of it is something I will never be comfortable doing.
  • RebeccaJ64
    RebeccaJ64 Posts: 1 Member
    You could weigh the drip tray empty, cook your burger, then weigh the drip tray with the drippings in it. There will be some moisture, but probably not a lot, say about 25% of the volume of the drippings. Multiply the weight of the drippings by the percent fat that you think is in there (say, 75%); multiply the adjusted weight by the caloric density of beef fat (about 9 kcal per gram, I think) and subtract that number from the original calorie value for your beef patty.

    If you are truly concerned about getting an accurate weight for the fat, then transfer the drippings to a cup, let the fat rise to the top, and then transfer the fat back to your drip pan (which you weighed empty). Weigh the pan with the fat in it, subtract the empty pan weight, and multiply the actual fat weight by the caloric density for beef fat.

    That should give you a pretty good idea of how many fat calories you lost to the grilling process. It would, admittedly, be a lot of work...
  • mistadj
    mistadj Posts: 43 Member
    I think the OPs question is regarding the fat content. The grill claims there is less fat in your food because of the way it is cooked. I have ran into the same problem with my Nu-Wave oven. You consume less of the fat but really, there is no way to tell.

    This is the same thing i was thinking. Since it drains the fat, can you use the same information as cooking in a skillet? I guess this is the issue with most home cooked foods.
  • bcattoes
    bcattoes Posts: 17,299 Member
    I just ate 2 1/4 burgers fixed on a GF grill. They were originally 80/20. should i have weighed the meat before i ate it? how do y'all figure the calories?

    Look for a listing that says broiled or grilled. Both are cooking methods that allow the fat to drip off just like a Forman so the calorie content should be comparable.
  • T1mH
    T1mH Posts: 568 Member
    You all are funny. Your "Stats" are an estimate. You simply can't apply the formula's to food that you apply to your investments and expect it to be accurate. You have to accept the inaccuracy. Everything with food is an estimate. From how much calories are in it to how much you burn off per activity to how much of it is cooked out. If you want to lose weight you need to consume less than you burn. So by going with the packaged nutrition information you will never underestimate your consumed.

    To the OP if this was that important to you I would think that you would be buying a better grade of beef. You would be making more precise measurements. You wouldn't be eating ground beef.

    Did you know if you rinsed the meat and cooked it some more and then rinsed it again and cooked it some more you could further reduce the amount of fat left in it? Or you could just use a leaner beef to start with.
  • T1mH
    T1mH Posts: 568 Member
    There will be some moisture, but probably not a lot, say about 25% of the volume of the drippings.
    How much of the moisture was lost to evaporation?
  • LittleMissDover
    LittleMissDover Posts: 820 Member
    Aww, you and the 'how many cals in the unpopped popcorn kernals?' person should date, you'd have such fun.
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