-->
Pages: 1

Accurately representing oils, etc. in daily stats...


(Click here to view the original thread with full colors/images)



Posted by: DaMayor

How do most of you "count" oils (e.g., olive oil) used in cooking, or dressings, marinades, etc.? In other words, if you saute' vegetables in, say, 2 tablespoons of olive oil, should you include the total amount used, or use and estimate of what's actually consumed?


Posted by: Jodi

First of all I don't use Olive Oil to sautee, but thats just me, I'm too afraid of it turning. I use Coconut Oil instead and yes, if I use 1 tsp. Coconut Oil to sautee I do add it in my totals.


Posted by: DaMayor

Do you mean 'reaching it's smoke point' and burning/turning?

Yeah, I had noticed that quite often a lot of (whichever) oil is used either combined with liquids from the food and evaporated, or was left in the pan when the food was served. Just didn't want to mis-represent what I was actually taking in. Thanks.


Posted by: Jodi

I don't want it to turn to transfatty acids. I know Olive Oil is pretty safe but I'm not taking my chances.


Posted by: P-funk

If I cook with 1tbsp. of oil...I count 1tbsp. of oil. Usually most of that tbsp. gets soaked up becuase it is so little an amount


Posted by: w8lifter

I never count it...but I get shit for it


Posted by: Dr. Pain

Here's your SHIT now :shit:


:FINGER:


DP


Posted by: w8lifter

Hey...I started counting some of it


Posted by: Dr. Pain

Then 1/2 your SHIT now :1/2shit:


:FINGER:


(reduced)


DP


Posted by: DaMayor

So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?


Posted by: shwaym

hahahahaha


Posted by: Dr. Pain

Quote:
Originally posted by DaMayor
So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?
LMAO It's ALL for her!


DP


Posted by: Fluid

What is the best oil to cook/fry with? Sesame, olive, vegetable, something else? I heard olive oil turns into trans fatty acids.

Fluid


Posted by: Jodi

Butter or Coconut Oil


Posted by: DaMayor

Oh well w8..I tried to share the burden.
So olive oil is best left in its natural "raw" state.(?)
Alright, let's go off on a slight tangent..and I realize this subject has been addressed elsewhere..BUT, will olive oil lose any of it's nutritional value if left at room temperature? (i.e.un-refrigerated...as does flax)


Posted by: Jodi

Nope not Olive Oil - only at high temps.

Although I do have Safflower Oil too and that one I do keep in the fridge. I've been making my own mayo lately, it tastes better


Posted by: w8lifter

Quote:
Originally posted by Jodi
Nope not Olive Oil - only at high temps.

Although I do have Safflower Oil too and that one I do keep in the fridge. I've been making my own mayo lately, it tastes better

Hey....how do ya do that?


Posted by: buff_tat2d_chick

Quote:
Originally posted by DaMayor
So, in other words, the amount of 'shit', aka 'finger', I get for the question is in direct ratio to the amount of oil I choose to count? Or is the implied 'shit'/ 'finger' applicable to w8 only?
Uh oh....now she's gonna whoop ur ass!!!

LOL


Posted by: Jodi

Quote:
Originally posted by w8lifter
Hey....how do ya do that?
I found it on the web
Here I post it in recipes too but this is it.


1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.


Posted by: w8lifter

Quote:
Originally posted by Jodi
I found it on the web
Here I post it in recipes too but this is it.


1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.

That's awesome...I have a food processor, not a blender...do you think to make this I would need to use the knife or the whipper thingy that you make whipped cream w/? I wanna try this...especially since I can't find safflower mayo anywhere.


Posted by: Jodi

I would think you could use the whipping thingy. Add the saff oil slowly like it says though cuz theres been a few times I didn't need the entire amount but usually its close enough. I think you'll like it. I like it better than the Hollywood or Hain Safflower Mayo, plus like adding different seasonings to it. Make my tuna not so boring.


Posted by: Jodi

I've been thinking of trying with Flax too but I'm not sure about the taste so I haven't done it yet.


Posted by: Dr. Pain

Quote:
Originally posted by Jodi
I found it on the web
Here I post it in recipes too but this is it.


1 Egg
1 tsp Red wine vinegar (i try different vinegars too, to make it differnet each time)
2 tsp Fresh lemon juice
1 tsp Dijon mustard
1/2 tsp (or less) salt
1/4 c Olive oil
1 1/4 c Safflower oil

COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS.
Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING.


You should put this in recipes too!

DP


Posted by: w8lifter

I think I'd try it w/ flax ....but not till I make it w/ the other stuff first...flax is too expensive to fuk up


Posted by: Dr. Pain

...or throw up!


DP



(Click here to view the original thread with full colors/images)





vBulletin Copyright ©2000 - 2008, Jelsoft Enterprises Limited.


Content Relevant URLs by vBSEO 3.1.0

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37