Hi, does anyone know how much of the cooking fat (coconut oil, butter, etc) gets consumed when cooking meat or vegetables in it?
Like, if I use a tsp of butter, and the pan is somewhat dry when Im done cooking is it fair to assume the fat/calorie intake is the same as the uncooked butter?
asked byJeff__1 (15236)
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on May 02, 2011
at 07:41 AM
Actually if you put a ton of oil or fat to the pan, the food will absorb it less. Due to the fact that it starts frying as it enters to the pan. If you put less, its more steaming, and to food sucks the fat like sponge, due to drying. They tested these things in laboratory. Read it here: http://finance.yahoo.com/family-home/article/112120/the-game-changing-cookbook