When I look for the calorie count of ground beef, for example, I see 480 for 8oz 85% lean ground beef. Fair enough. But this site shows 34g of fat, precisely 15% of the 8oz I started with. Seeing how much liquid is left in the pan, I imagine some of the fat had to have melted out. Yet, I'm unable to find a site that will at least hint at a better estimate based on the cooked product. Another site shows cooked calorie/fat count but the fat calories are actually higher for 8oz than with the uncooked from the first site. Clearly, I'm missing something. I was expecting to find a pre-cooked count, then a post-cooked with a warning "based on medium well" or similar. Obviously the cooked products won't be identical.
You can easily calculate a maximum calories difference, and not so easily approximate an actual difference.
If you measure the weight of your meat pre- and post-cooking, you can regard the difference as the maximum amount of fat that has been lost from the meat. Multiply that difference by the number of calories per same unit, and you will have a good idea of the maximum difference in calories.
If you want a more exact number, catch all the drippings and try to determine the percentage comprised by fat. You could boil your drippings for some period, and what is left should be (mostly) fat. That seems like an awful lot of work, but you may be able to do it once and decide that for your purposes whatever you came up with on that one calculation is good enough to apply universally.
In some cases, cooking food makes the calories more accessible, and so it could be thought of as making them higher in calories.
I was looking on a box of Hamburger Helper Cheeseburger Macaroni I bought. The nutrition facts read "as packaged", it only contains 0.5g fat, 120 calories per serving. I assumed this means everything in the box, including the dry mix. Now I'm having second thoughts about the definition of "as packaged", since macaroni and cheese is often around 4-8g fat per serving. What does "as packaged" mean? Is it just the macaroni, or does it include everything in the box as its sold? The recipe calls for ground beef, but surprisingly this doesn't add any protein to the "as prepared" numbers
chips. I adapted this by losing the sugar, replacing the choc chips with more walnuts and using pure "cacao" from this site: http://williescacao.com/fine-chocolate/products/ The result was quite nice to eat, but much, much too crumbly. The brownies just had no cohesion. I tried a second attempt by adding cocoa butter - figuring that I hadn't got enough fat in - but that didn't help much...I would like to make a chocolate brownie which has no added sweetener. It would be great if it were gluten-free as well, but that is less important. I tried a recipe from Dinah Alison's "Totally
I cured my own corned beef recently, and cooked it sous vide (a la J. Kenji Lopez Alt). The result was superior to the pre-cured joints I've boiled to oblivion in the past to be sure, but it was unpalatable salty. I'm trying to figure out what I did wrong and how to correct it, and I'm going in a couple of main directions. Too much cure. The recipe had kosher salt and pink salt. I substituted... to an excessive amount of cure. Salt couldn't escape. I suppose one downside of cooking sous vide in this case is that the salt can't really dissipate as it might otherwise. I did rinse the beef thoroughly
. There's also a question to that here on this site. However, it's hard to get some actual information on the key aspects (this is a problem I have with recipes in general). I'm pretty sure there ought to be no egg and not a lot of flour in the dumplings. I'm also certain that either all cooked, all raw or half-half are common and widespread varieties, but there it stops. I would like to find some science...First off, I'm German, so you would think I know, but it seems traditional cuisine has not been passed down my family tree. This question really consists of two parts: What makes potatos dough
but also to rid the eggplant of some bitterness. I see, online, some support for the claim that the taste of salt removes bitterness, but that would not require pre-salting: one could simply add salt to the dish. And that same Web page also says eggplants on the market generally lack bitterness anyway. On the other hand, various other Web pages (example) matter-of-factly describe pre-salting eggplants to rid them of bitterness. So my questions are: Is it true pre-salting reduces bitterness to an extent that regular salting of a dish does not, and, if so, are eggplants on the market
baking powder in it, it does not have fat in it such as Bisquick or other 'baking mixes'. wholemeal flour (UK) is whole wheat flour (US) Meats: Ground beef (US) is minced beef (AU, UK) or simply...) (note the singular) refers to black peppercorns unless otherwise qualified. Red pepper (US, note the singular) refers to dried, red chilies (typically cayenne) that has been dried and ground or crushed. Seaweed (US) has many names based on type of plant, including Kombu (Japan), Nori (Japan), Laver (Wales), and many others. See (edible seaweed) Snow peas (US, AU) are mange tout (UK) (word borrowed
I made chocolate scones using this recipe, using the milk/cream but leaving out the eggs because I'm vegan. The scones didn't come out soft. What might be the reason? Is there any substitute for the eggs that can make the scones softer?
I am aware that wikipedia has a nice list of olive varieties including tastes (sometimes). However, I'd prefer a considered answer, so this is the place. I'm looking to substitute based on taste, not looks, as my local supermarket has messed with its Kalamatas and I don't find them nice anymore. Googling indicates Gaeta, Amphissa, Nicoise, but it's an ambiguous mess. I use a vinegar + brine-cured variant. What is the closest taste approximation?
I'm a novice cook, but was intrigued by Megan McArdle's simple-enough-even-for-me recipe for frozen artichoke hearts: I'm also an enormous fan of frozen artichoke hearts, which when roasted at 500 degrees with a little spritz of olive oil and a sprinkling of sea salt, make a delicious, inexpensive, low calorie and high fiber dinner or side dish. We always have them in our freezer, and after... in Washington, DC, and I tend to get discouraged by the task of cutting down twelve artichokes to extract the heart. OK, I have all the ingredients, but a question remains: how long should I bake