When you cook meat certain ways a lot of fats escape it, is this anything someone has tried paying attention to?
For an example, I just cooked two whole chickens in a slowly cooker, and afterwards there is a lot of leftover fat in the cooker. Now, hypothetically, if I discarded all of the juices (I don’t, I’ve tossed the bones back in and am making a broth) if I then proceeded to count calories using the macros for whole chicken I could very well miss my macro targets.
My question:
Is there a rule of thumb for what percentage of fats get “lost”? I see this happening with other meats as well such as ground beef.
I know this isn’t a major problem and if I were to consume an equal amount of the fat everyday as it later cakes in the fridge when I refrigerate the broth any calorie calculations would be more consistent.
As long as ur consistent in how you prepare stuff then you’ll be comparing apples to apples and you adjust from there.
Say you’ve been counting Rice as 28g carbs per 100g the whole time and under the impression you are getting in 2000 cal but in reality ur rice is weird or something and it’s actually been 24g/100g and you’ve been getting in 1900 it’s doesnt matter because you track how you’re doing e.g. not gaining weight then adjust from there by bumping Rice up 50g. Doesn’t matter if your counting is a bit off as long as you’re consistent with it
Yeah, I forgot to make that point and you are absolutely right, I was just curious if anyone had studied/read about the (macro)nutrient fall-off with regards to cooking. I’ve now continued to cook more meat in the same broth but next time I just do two chickens I could cool the broth and weigh the slab of fat as it settles as it cools if anyone is interested
This makes me laugh because in my younger days, I harassed some food scientist into finding out how much fat gets melted away when you roast a chicken.
I can’t for the life of me remember what the answer was (it wasn’t insignificant but it wasn’t exactly all of it, if I remember correctly) but I assure you that having this knowledge will make zero difference to your physique.
I don’t think that it honestly matters, if anything if it does it would only be “hey, you are running a bit low on your fats there buddy”. I’m just happy to know more stuff.
I’ve done some stuff like this recently with cooking and draining ground beef.
Assuming the labeled content is correct, there was a significant melt off of fats.
I found it interesting. Given the same total weight and cooking method, 97% lean yielded virtually none, while 20% yielded several ounces. So it could skew your weekly/monthly/yearly totals of protein and fats consumption.
Might not mean much as a one time thing, but 2x per week x 52 weeks etc. adds up. On a point to point basis it’s likely insignificant but as a lifestyle choice I’m going to either go with the much leaner choices or drain off.
Of course we all have different goals and motives, so mileage may vary.
This is a very good point to make! I’m trying to vary my meals and not keep to the same weekly meal plan every week but maintain some reasonable rotation but with staple foods this point still rings true.
Yeah. I’ve adjusted my basic staples to fit the requirements due to some recent changes.
My arteries didn’t clog up to 100% and 98% blocked because I didn’t jump on the kale shake bandwagon. It took years of food choices and other various forms of neglect/abuse.