cooking with oil/butter

[ImInNarnia]

When you cook or sautee something in oil or butter, what percentage of the fat makes it into your food?


(ie, is it stupid to think some fat is lost in evaporation, etc?)

[Mandy]

I don't remember ever hearing that fat could evaporate. Maybe the water, so potentially it is becoming more concentrated. But really, I don't know. I'd love to use a fraction of a teaspoon every now and again with chicken to add that tiny hint of flavor, but I don't. No way to measure what's going in to my food and what's staying behind on the skillet or whatever I'm using to cook my food on.

[Ali]

Probably insignificant if at all. If you put it in there...count it.

[Strive2Define]

When I use oil to saute my food I count it.If I use a tsp/tbsp I count based on those macros.

[Espi]

I count everything. But most of my protein meals are consumed as soup, which is even a lot tastier!
Only eggs get fried in real butter as there's nothing better tasting than that. Oh, and of course: steak. But I don't get to eat that a lot.

[KatieB]

I'd count it. I see nothing wrong with using a little olive oil to cook chicken, as long as it fits into your daily totals.

Butter tastes like poo :D.

[Espi]

Real butter, not crappy fake butter like margarin!

[Sportsgirl]

Butter tastes like poo :D.

Not in other countries :wink:

[ImInNarnia]

thanks! I accidentally over-buttered a pan this morning was hoping some of it wouldn't count :oops:

[Espi]

Haha... don't count on it!