Cooking method impact on Calorie Count

In using this site, I understand that there is a certain level of 'tracking error' in the amount of calories that I consume and expend. For example, if I eat something for which there is no exact match in the food list, I select a similar item and hope the nutritional information is similar.

However,when I cook (which I love to do), I assume that the method of preparation has an impact on the total calorie count of the meal. For example, I'm guessing that if I deep fry something the calorie count will be higher than if I bake it. I understand that there is no exact science to determining the impact of food preparation on calorie count but does anyone know if there is any heuristic information that will allow me to adjust the calorie count in my recipes to try and reduce the tracking error I know exists in my calorie consumption record?

I usually weigh and log the raw ingredients when I'm cooking, jot them down and then log.  I don't deep fry, but if I saute using olive oil, I measure the oil and coun't the entire amount in the total.  If it's something I make over and over, I enter it in the Recipe Analyzer and tag it, so I can add a serving to my log when needed. 

If it's groups of food, I tag them all with the same tag, such as "tuna sandwich".  The I can log the entire group by clicking on the arrow next to the tag name in the right hand side box that lists the tags.

I don't know if this answers your question.

Thanks!  That's kind of what I do too.  Just wondering if I should also adjust the total calorie count by some kind of factor when I bake vs fry something, or if just using the raw ingredients is good enough.

last night I made two small red potatoes-I chopped them up and I guess you call it fried them in about a tsp of EV coconut oil..so when I logged them I put in the potatoes..and a tsp of the oil.

hmm.. coconut oil.. sounds yummy

Original Post by kaleo:

Thanks!  That's kind of what I do too.  Just wondering if I should also adjust the total calorie count by some kind of factor when I bake vs fry something, or if just using the raw ingredients is good enough.

No.  The calories stay the same.  The cooked food may be heavier or lighter than the raw food, but that's just water and it doesn't add or subtract calories.  For instance, a 5 ounce piece of chicken breast, broiled, might weigh only 4 ounces after it's cooked, because water boils out of the meat.  4 ounces of raw spinach may end up weighing 6 ounces because it's soaked with water.

look up coconut oil...there's a new study on it because the old study used like hydrogenated oil so it said it turned rancid and it was bad for you..but this stuff is the extra virgin kind so cooking with it was so awesome because even though it smells like coconut the flavor didn't change the foods I sauteed in it and they actually cooked more evenly.

Thanks!  That just the info I needed!