How can I determine what chicken, dipped in egg and breadcrumbs, and then fried in olive oil, costs calorie-wise?
Thanks
Calories of chicken +
Calories of egg +
Calories of breadcrumbs +
calories of olive oil
Total calories
Which is a long way of saying “measure.”
[quote]thomas.galvin wrote:
Calories of chicken +
Calories of egg +
Calories of breadcrumbs +
calories of olive oil
Total calories
Which is a long way of saying “measure.”[/quote]
Good answer!
jpb
thanks
[quote]SpadeK wrote:
How can I determine what chicken, dipped in egg and breadcrumbs, and then fried in olive oil, costs calorie-wise?
Thanks[/quote]
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
The only reason not to fry in olive oil is the oil’s relatively low smoke point (375F for extra virgin)–but you can’t beat its flavor, and Mario Batali says it’s OK. Incumbent Canola beats Signor Olive by 100F and is very healthful too.
Takes longer to cook mainly, but if you are washing dishes, running around cleaning, and keeping the dish relatively simple, olive oil isn’t hard to work with.
Just have to cook at a lower temperature
[quote]darsemnos wrote:
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
[/quote]
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.
[quote]Doyle wrote:
darsemnos wrote:
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.[/quote]
I half agree, I half don’t. Some saturated fats are good, tons are bad.
[quote]HunterKiller wrote:
DOYLE wrote:
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.
I half agree, I half don’t. Some saturated fats are good, tons are bad. [/quote]
Ok I might have been a little too simplistic but he’s getting saturated fats in the chicken and egg. Why would you want to add more by cooking in it? Most people get far too much saturated fats in their diet.
[quote]Doyle wrote:
HunterKiller wrote:
DOYLE wrote:
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.
I half agree, I half don’t. Some saturated fats are good, tons are bad.
Ok I might have been a little too simplistic but he’s getting saturated fats in the chicken and egg. Why would you want to add more by cooking in it? Most people get far too much saturated fats in their diet.
[/quote]
That’s definitely some dogma that may be totally wrong. The scientific literature is starting to address it, but the evidence around here seems legit and has the bloodwork to back it up.
[quote]Doyle wrote:
darsemnos wrote:
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.[/quote]
this isn’t the 1970’s, saturated fat is not bad
[quote]Doyle wrote:
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.[/quote]
Should I laugh? Should I cry? I just don’t know anymore…
There is no good reason to cook in saturated fats, unless you WANT to have a heart attack.[/quote]
ok
- saturated fats are not linked to heart attacks (nourishing traditions, sally fallon)
- when olive oil, or any monounsaturated or polyunsaturated oil is brought above boiling temperature the enzymes are chemically changed and destroyed, meaning that it makes the food you are eating that much harder to digest.
- what does cause heart attacks is an abundance of triglyerides and diglicerides produced in the liver, which comes from sugar intake (carbs) and processed vegetable oils. (tabor’s 16th edition medical dictionary page 1909.)
- saturated fats are the best way to preserve cell walls in the body (granted you are getting your saturated fats from a good source) polyunsaturated fats and monounsaturated fats can cause week cell walls, especially around the heart tissues, which can lead to heart diseases and heart attacks. (nourishing traditions, sally fallon)
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
[/quote]
These “nasty things” are the same “nasty things” in processed vegetable oils, primarily because these vegetable oils are also brought to, and above a boil, one effect of which is causing a multitude of trans fats, which are synthetic versions of fats that your body uses to help stabilize blood cell walls, but because they are synthetic, and not able to communicate with the rest of the cell, they lead to blood cell breakdowns, arterial clogging, and more heart attacks.
so its the vegetable oils/boiled and improperly used oils and sugars that lead to heart attacks, not saturated fats, which are much, much safer.
[quote]ayork90 wrote:
I don’t think you’re supposed to use olive oil for frying. Aren’t saturated fats better for frying? My understanding, which may be incorrect is that frying olive oil, and most other cooking oils creates a lot of nasty things.
These “nasty things” are the same “nasty things” in processed vegetable oils, primarily because these vegetable oils are also brought to, and above a boil, one effect of which is causing a multitude of trans fats, which are synthetic versions of fats that your body uses to help stabilize blood cell walls, but because they are synthetic, and not able to communicate with the rest of the cell, they lead to blood cell breakdowns, arterial clogging, and more heart attacks.
so its the vegetable oils/boiled and improperly used oils and sugars that lead to heart attacks, not saturated fats, which are much, much safer.[/quote]
Ok guys I’ve been blasted a bit here, obviously I need some catchup. All the information I have read point to high saturated fats causing high bad colesterole levels etc you’ve obviously heard it before.
Can you give me a few links to bring me up to speed, or at least so I can compare the info.
[quote]ayork90 wrote:
These “nasty things” are the same “nasty things” in processed vegetable oils, primarily because these vegetable oils are also brought to, and above a boil, one effect of which is causing a multitude of trans fats, which are synthetic versions of fats that your body uses to help stabilize blood cell walls, but because they are synthetic, and not able to communicate with the rest of the cell, they lead to blood cell breakdowns, arterial clogging, and more heart attacks.[/quote]
Well, no, that’s not true. You cannot produce trans fatty acids from mono- or poly-unsaturated oils in your kitchen. Hydrogenated oils are produced by bubbling hydrogen gas through sealed containers of high-temperature vegetable oil in the presence of a metal catalyst such as nickel or platinum. They do not occur at temperatures commonly used in cooking, and there is not usually a source of hydrogen gas in your frying pan.
That said, overheating olive or any other seed or vegetable oil can begin a process of polymerization, essentially turning the oil into varnish, which is not good for you. But as long as you don’t see the oil smoking, you shouldn’t be afraid of cooking with olive oil. You may have better results cooking with a lighter olive oil instead of EVOO, as the lighter oils have higher smoke points.
That has lot of calories.
I did an analysis for you. 443 calories (172 gr. breast)
so what oil is best to fry in?
[quote]Geminspector wrote:
That has lot of calories.
I did an analysis for you. 443 calories (172 gr. breast)[/quote]
Thanks.
But, I use thin cutlets so maybe it’s about 600?
That’s not too much for a meal.