Thread: Those who actually lift and count cals.

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How do you go about counting oils when pay searing/frying food. If you can answer this I don't need to explain in detail what I mean.

I just count 1-2 tbsp depending on how much food im cooking.

eg If I'm searing a 1-2lb steak I'll just add 1tbsp to my food log.

Assume all the oil is soaked up by the food and weigh the oil beforehand is what I do (also use as little oil as possible).

Originally Posted by GayCumLord

Assume all the oil is soaked up by the food and weigh the oil beforehand is what I do (also use as little oil as possible).

There is no way this is the case though.

Can't simply drain the pan and measure oil because of the water the meat bleeds into the pan.

spray, i dont really add.

If its a dish that requires a decent amt, then I just estimate absed on the serving size cals.

In general, I always try and over estimate/count calories.

just fuk lol if you're trying to count every single detail and spending more than a few seconds making a quick calculation.

Originally Posted by Joseph1990

There is no way this is the case though.

Can't simply drain the pan and measure oil because of the water the meat bleeds into the pan.

its accurate enough lol, maybe take 75%?

I personally don't use cooking oil or butter on my current cut because its its not going to be accurate.