If I'm cooking chicken breasts in a frying pan, and I use a tablespoon of butter to grease the pan, do I count that in my calorie estimates for the day?
Also I'm trying to lose weight, so let's have a Fat Hate Thread because fuck those """""""""people"""""""""
> do I count that in my calorie estimates for the day
theres already a fat hate thread and your post sounds like you are a fat fuck yourself
you dont cook the chicken breast with butter anon .. use olive oil or something
if you use butter/oil .. try to count it but most of the time you won't know how much it actually was ... just know that you actually ate a bit more than you thought u did
Why don't you just get a slow cooker, got this today for £17. Made shredded chicken in hot peri peri sauce. Why fry your food?
How so? It was marked down from £50 and it's really fucking nice chicken. I've tried frying, cooking in the oven, dry poaching it and it's not all that tasty. This way the chicken tastes nice and it's still lean. Also cooked 5 chicken breasts so that's food preparation done for tomorrow.
TL DR ; slow cookers > frying
Nah man just getting back into cooking, I've only made holondaise sauce for salmon which I eat a couple times a week. My oven is a literal piece of shit cause my landlord is cheap, still turns out pretty cheap. Need to look up recipes for sauces.
When I'm on a budget my go-to for anything is tinned chopped tomatoes & chilli.
>Pasta, sardines, chopped tomatoes & chilli
>Beef mince, rice, chopped tomatoes & chilli
>Chicken, rice, chopped tomatoes & chilli
It's obviously basic as fuck but it beats eating your food dry which I know lots of people do.
Gordon Ramsay. Literally the first chef I thought of when I was thinking of who uses olive oil for frying.
In fact, I'd probably guess that michelin star chefs are in far better shape on average than say, American police.
Don't want to doubt our pro cook here, but you CAN use extra virgin for cooking, but there's two reasons you shouldn't.
1. It's very pure and therefore expensive, so it's a waste to burn that shit in a pan.
2. It has an extremely low smoke point, so stinks your kitchen/house out.
Better to use a high smoke-point oil like groundnut oil.
Only if it's one of your solid meals, also dessert doesn't count either.
depends on the kind of olive oil, actually. Extra virgin, the kind almost everyone gets, has a really low smoke point so it sucks for deep frying. Also the flavor is so strong that it would impart it on everything you cook in it.
For deep frying, vegetable or canola oil is the bomb.
Learn2cook tasty shit brah
That's the one i got, you can get a 4.5l one for a few quid extra. I'm in the UK atm. It's pretty decent worth the money like.
there's nothing wrong with butter, butter has a higher heat tolerance than olive oil. Olive oil becomes unstable at high temperatures. Coconut oil would be better than both of those. People really need to stop freaking out about good fats.
Don't ever consume canola, sunflower, or vegetable oil = very bad for you and basically transfats.
I would count the calorie estimate if you fry the chicken. If you are super strict with calories then maybe try baking the chicken instead, so you don't have to worry about counting or not counting the oil.
I figured that calories are calories, so I haven't been worried about buttering my rice as long as I measure the butter used and count it in my daily calories.
Just realized that cooking with oils might mean I had to count it too. Thanks for the warning on other oils though
>Don't ever consume canola, sunflower, or vegetable oil = very bad for you and basically transfats.
Dude. No. Non-hydrogenated Veg/Corn/Sunflower/Safflower/Rapeseed oils are fine, chill the fuck out.
Made baked chicken, pretty okay. Good advice.