When i cook something in olive/canola oil, how do i count those calories?
1 serving? 2 servings? Someone help please
For instance, say i fry a chicken breast in a skillet woth 1 sppon of oil.
And in another instance i fry French fries in like 5 cups of oil.
How do i count the servings?
Adrian Foster
brehs....
Adam Cook
Frying Not gonna make it
Unless strong fat
Carson Cook
Imagine being so low test that you unironically count calories
Matthew Ward
I would tell you but you used a sexual image as clickbait for your thread, so out of spite I won't help you.
Logan Nguyen
>eats low fat foods >thinks he is going to make it.
you do realize shit is as important as protein, right?
Aaron Rodriguez
Different user, I wonder this as well.
Josiah King
how is a man's ass sexual you fag
Carter Young
1 gr of fat equals to 9 kcal.
1 tablespoon of liquid oil is around 15 grams.
Tyler Bennett
Making a low fat 240 cal turkey burger, spinach, and a serving of french fries
>what is macro tracking
Carson Johnson
How the fuck are you supposed to cook a steak or chicken without some oil ?
Liam Martinez
OH MY GOD
Camden Morris
I want this on my face.
Justin Thomas
Bake it...
Christopher Foster
You. I like you.
David Collins
Even fucking better when it comes to chicken: boil it in salt water. Then the shit will just melt in your mouth.
Jackson Green
you technicaly dont need oil to cook meat you do know that right??
Ryder Myers
>canola oil
Ryder Sanders
I use a teaspoon or two of olive oil. It helps me hit my fat goals and makes pan searing a breeze.
Noah Parker
How do you get it to not stick to the pan and screw up the food ?
Jace Green
He must use an inferior non stick pan
Levi Hill
he's using oil in a skillet, that's not frying you dumb tasteless cracker
John Rivera
>fry French fries in 5 cups of oil
Hmmmmmmmmmmmmmmmm??????????????
Joseph Roberts
>boil >chicken
how do you sleep at night
Adrian Murphy
Not getting your fats from nuts, seeds, and dairy Not gonna make it
Isaac Gonzalez
Bake in pyrex baking tray or on aluminium foil in a cooking sheet at 450 20 minutes depending on thickness.
Chase Anderson
>he bakes steak kys 2bh fäm
Jeremiah Butler
Is it normal that I appreciate more a nice ass in a girl than a nice face? Ass is so fucking important for me holy shit
John Allen
I don't know if it's normal but I'm just like you, fampai.
Jose Foster
nah. Face can be faked with makeup. Ass is a true indicator of her genetic quality
Mason Butler
It's a shallow fry, not a deep one like that.
Leo Harris
not an argument
Jack Rivera
>both are submerging slices of potatoes in oil "Deep" fry vs "Shallow" fry is a meme if the object is totally submerged friend
Jose Cruz
>dairy >ever
Into the trash you go.
Luke Collins
Explain yourself please
Xavier Thompson
do you know fuck all about macros seriously do some fucking research bro jesus
Brandon Bailey
yeah go on try this should be good try and talk Veeky Forums out of dairy fucking try
Alexander King
Get a kitchen scale and measure you mong.
A serving of the olive oil I use is one table spoon, a table spoon is roughly .5 of an oz one serving being 120 calories.
I buy paper bowels, weigh the oil, add to food, easy.
Really helps you from making a calorie and fat gut bomb from over oiling, hell doing it this way has shown me how far one serving goes, I tend to use half a serving and it's usually plenty for my cooking needs.
Lincoln King
So you have a scale that weighs grams right? Take the bottle with the cap off, put it on the scale, tare it. Pour the oil in the pan. Put the bottle on the scale, you have how much oil you put it. Oil is 884 kcal per 100g.
Connor Martinez
>fat is bad for you
t. Amerifat
Adam Lee
It's actually not. It's easier to achieve mantained high temperature in the oil with shallow frying, which makes the surface of the food immediately burn, preventing penetration.
Dumping half a kilo of frozen fries into a deep frier will pretty much ensure that you're eating something like a tablespoon of oil per fry, since they'll be oil sponges at first due to the fries lowering the oil temperature, which will take a while to go back up, while in a shallow fry the absorbption rate is much lower.
Bentley Gray
>canola >counting oil
I'm sorry.
Kayden Smith
Why wouldn't you count oil? You're eating it. If you're on a cut not counting oils and sauces because "They're not food" is the cause of like 70% of people going "I'm counting calories but I'm not losing weight! Muh genetics!"
Eli Powell
>he doesn't account for calorie changes after the food has been transformed via cooking it >he doesn't account for the energy the body uses to break down the food >he doesn't account for how many calories the gains goblin bacteria in the gut steal from the food as it passes through the GI tract >he doesn't account for the famous inverse Compton chicken scattering effect that reduces energy in his chicken
Jacob Hill
You're the kind of person that believes celery has negative calories TDEE calculations and nutritional values of food already account for all that
Matthew White
I wanna slather that plump bifurcated lust-moon in canola oil and slide my blood-engorged hymen eraser in between those heavenly globes of porcelain cushion until her tiny, puckered, perfectly crenellated rosebud is aching for some bacon so I can ease my girthy kielbasa into her silken turdcutter where I let it rest before utterly slamming the fuck out of her shit locker, brehs...
Nolan Adams
>inverse Compton chicken scattering effect
i like you
Ryan White
>TDEE calculations and nutritional values of food already account for all that [citation needed]
Leo Gutierrez
step 1. sous vide step 2. blow torch
Thank me later
Jose Barnes
I always use the minimum amount of oil and measure how many grams it is before I start cooking and add the full amount of calories from the oil. Good vegetable oil is just 100% fat so 1g is 9 calories and 1g of fat. Add that to your macros and you're done. If some of the oil remains in the pan after cooking, I spread it on whatever carbs I'm eating and mix it in. Just make it fit your macros, brah.
James Robinson
>Deep Fry >Oil
If you're gonna deep-fry something, you might as well go all out and break out the Snow Cap. Obviously you don't want to eat every meal like that but if you're going to deep fry something, do it right.
Also most vegetable oils are not ideal for deep frying because they become trans-fatty acids when they are heated. saturated fats are actually better if you are in fact going to be working a deep fryer.
Alexander Diaz
I don't know what you're trying to do, replying to my post with that
I was just saying that there's differences between deep and shallow frying, whereas the guy I was replying to was assessing the contrary
Joshua Carter
>distribution fat being stored on ass >indicator of '''''genetic quality''''''