Recipe Analyzer question

Does the recipe analyzer take into effect any calorie changes caused by the way something is cooked or prepared?  For example, when one makes bread, does the final product (bread)  really have the calorie content of all the individual ingredients added together?   Wouldn't the yeast be "burning" some of the calories of the sugar or other fuel used during fermentation?  

I just wanted you all to know that I'm following this discussion and I like it.  It's good to hash out little details and get feedback from others.  Editing recipes has been made quicker and better, so don't hesitate to edit your recipes.  Also, you can remove the recipe from the public browser if you want to put one in that is purely for your use.  I sometimes put a recipe several times with different serving sizes for ease in adding to log.

Original Post by clairelaine:
I sometimes put a recipe several times with different serving sizes for ease in adding to log.

You could tag each serving size version (that is, something you are likely to repeatedly log on other days) and tag as a custom food.  Now they are under Tagged Items.  No more revisiting of the recipe, unless you did something different like an ad hoc substitution because you were out of something (or the store was!).

Same thing goes for things in the DB in just one size. Start under New Recipe, put in an alternate size(s) you would likely drink, add to to log as one-time entries without creating a saved recipe, then tag those entries.  Find under Tagged Items as custom foods.  No recipe on the Internet.

Examples:
Dunkin' Donuts Hot Latte Lite large (20 oz)
Added 2008-10-05
coffee, beverage, takeout, dunkin donuts, hot beverage

Dunkin' Donuts Hot Latte Lite medium (14 oz)
Added 2008-10-05
coffee, beverage, takeout, dunkin donuts, hot beverage

First day here folks can someone help?

My taco casserol servings are made with

lean ground beef aprox 2 teaspoons

cream of cheadar cheese soup 1 oz

cream of mushroom soup 1 oz

monteray jack cheese aprox .5 oz

Can anyone give me the break down I practally live on it!

I use canning jars for meat ( made with taco seasoning in a packet - another for the sauce (soups) so I can make "nacho's"  its been a meal of mine for 10 or 20 years

or help thining the calories down for me?

Have you put it in as a recipe yet?  If not, I could, and post a link here you could add to your log.

As far as making healthier, use lowfat cheeses, 90-93 percent ground beef, well drained, and and is there a light version of the the cheddar soup?  I know there is a light cream of mushroom.

What taco seasoning do you use? 

Is that 2 tsp ground beef weighed raw or cooked?

I too have an analyzer question.  I put a recipe in that called for half a cup white wine.  The recipe ended up with a C+ rating partially because of that I think.  My question is, the alcohol burns off so why would it mark it down when it's presented like this and not just drank?

Opinion: I would think it has something to do with the sugar content in the wine that would be the flavor. Alcohol is only one part, also I would think some alcohol would still stay in the food.

Original Post by carolmorrison09:

First day here folks can someone help?

My taco casserol servings are made with

lean ground beef aprox 2 teaspoons

cream of cheadar cheese soup 1 oz

cream of mushroom soup 1 oz

monteray jack cheese aprox .5 oz

Can anyone give me the break down I practally live on it!

 

I use canning jars for meat ( made with taco seasoning in a packet - another for the sauce (soups) so I can make "nacho's"  its been a meal of mine for 10 or 20 years

or help thining the calories down for me?

 

 Is that how you entered it in the Recipe Analyzer?  If so, the answer is in your spelling.  That's why we want to see a link to the actual recipe as entered. 

Original Post by enigma905:

I too have an analyzer question.  I put a recipe in that called for half a cup white wine.  The recipe ended up with a C+ rating partially because of that I think.  My question is, the alcohol burns off so why would it mark it down when it's presented like this and not just drank?

The secret formula used by the analyzer is unreasonably harsh on ingredients containing any alcohol--including vanilla extract!  Don't take it personally.  I have even pointed out how inane it is to flag a recipe using an extract for containing alcohol when Ben & Jerry's ice cream, which contains vanilla extract, gets no such flag as a Food.

I just did a copy and paste of a recipe of mine graded an "F" for no good reason I can come up with, and did it as a copy and paste to New Recipe, but without saving it, so that I can add it as a one-time serving.  It got a C+ both with the wine and without, meaning I don't think your recipe received a lower grade due to the wine.  I just discovered the recipe grade seems to be different if it is added to the log by the one-time entry method instead of directly from the recipe.  I cannot help to believe something is left out for weight when calculating calories when adding to the log from the recipe (the wine would be my guess).  Note the same calories all three ways, but the grams of food is the least when logged directly from a recipe.  Sounds like a discrepancy worthy of a reply from Erik or Igor ;)

Crock beef w/ wine C+ 275 357

Crock beef, no wine C+ 275 357  

Crock-pot Gingered Beef F 275 258

Thank you!

I am having a problem finding the ID number for any single item. I can find the item in the database, but then when I type it into a recipe, it won't work! The help says that you can put the ID in brackets but I can't find it... I'm not sure if anyone has ran into this problem.

Are you using square brackets?

[ ]

Example:

1/8      cup brown sugar
1     teaspoon cinnamon
1/2     teaspoon nutmeg
3     cups milk
1     teaspoon imitation vanilla extract [2051]
15     oz pumpkin (pureed)
3/4     cup egg beaters
8     slices (6 cups) bread, cubed

http://caloriecount.about.com/calories-vanill a-extract-imitation-alcohol-i2051?user_size=1&size_name=1+teaspoon&siz e_grams=4.2

See where the item number for imitation vanilla extract comes from?

Yes! Thanks so much. I never would have found that! I didn't realize it was in the address bar. Worked like a dream!

Original Post by christinavt:

Original Post by enigma905:

I too have an analyzer question.  I put a recipe in that called for half a cup white wine.  The recipe ended up with a C+ rating partially because of that I think.  My question is, the alcohol burns off so why would it mark it down when it's presented like this and not just drank?

The secret formula used by the analyzer is unreasonably harsh on ingredients containing any alcohol--including vanilla extract!  Don't take it personally.  I have even pointed out how inane it is to flag a recipe using an extract for containing alcohol when Ben & Jerry's ice cream, which contains vanilla extract, gets no such flag as a Food.

I just did a copy and paste of a recipe of mine graded an "F" for no good reason I can come up with, and did it as a copy and paste to New Recipe, but without saving it, so that I can add it as a one-time serving.  It got a C+ both with the wine and without, meaning I don't think your recipe received a lower grade due to the wine.  I just discovered the recipe grade seems to be different if it is added to the log by the one-time entry method instead of directly from the recipe.  I cannot help to believe something is left out for weight when calculating calories when adding to the log from the recipe (the wine would be my guess).  Note the same calories all three ways, but the grams of food is the least when logged directly from a recipe.  Sounds like a discrepancy worthy of a reply from Erik or Igor ;)

Crock beef w/ wine C+ 275 357

Crock beef, no wine C+ 275 357  

Crock-pot Gingered Beef F 275 258

 

 

 I'll pass along your comments to Erik.  The grading system for recipes really is imperfect. 

The grading system for recipes really is imperfect.

I agree, but it is still a good guide to help make decisions.

I was amused last evening, my husband made his famous Mexican Polenta, and when I entered the recipe it scored a C+.  I was really surprised, because the only low scoring ingredient is cheese, and it only had a half pound for 12 servings, and was mostly A ingredients like polenta and  vegetables, in far higher weights.  I finally figured out the culprit is the 12 ounces of dark beer, if I took that out is scored B+.  I'm not really worried about it, the scoring system is only a guide, and I know it was a healthy dinner, but I had to laugh.  CC must be secret teetotalers!

thmheh - You are my food analyzer hero! Thanks!!!

Original Post by carolmorrison09:

First day here folks can someone help?

My taco casserol servings are made with

lean ground beef aprox 2 teaspoons

cream of cheadar cheese soup 1 oz

cream of mushroom soup 1 oz

monteray jack cheese aprox .5 oz

Can anyone give me the break down I practally live on it!

 

I use canning jars for meat ( made with taco seasoning in a packet - another for the sauce (soups) so I can make "nacho's"  its been a meal of mine for 10 or 20 years

or help thining the calories down for me?

 

 If you are only getting 2 tsps of meat in a serving why not eliminate it or use TVP or meat substitute?  I make mine once a week  and use lean  hamburger, bottle of salsa, large can of drained rinsed black beans, no-fat sour cream, any vegies I can sneak in, and reduced calorie cheddar cheese. I use taco seasoning left over from tacos,  but you can find recipes to make your own. The big problem is the mandatory ( at least here) chips that go with the Taco Bake. I usually -okay sometimes- crisp up w/w pita bread and use that instead of chips.

Original Post by clairelaine:

{snip}

I'll pass along your comments to Erik. The grading system for recipes really is imperfect.

It's a toss up between recipe analyzer and food analyzer as I've had a B+ recipe reported as C+ in the food log.

However, they are both great tools.

Original Post by clairelaine:

{snip}

Also, you can remove the recipe from the public browser if you want to put one in that is purely for your use. I sometimes put a recipe several times with different serving sizes for ease in adding to log.

How do you do that, remove from public view? 

I often make the same recipe with one modification but just add it as one serving and don't save the recipe.  If I could save it, not for public eye, then all I'd have to do is modify a saved recipe each time.

What you do, sounds great as I often don't eat a full serving or eat 1.5 and am stuck with how to enter into food log.

Before hitting the 'x' next to your recipe to delete it, do this:

Copy and paste the ingredients in your recipe to New Recipe.  Add the quant(ies) you normally eat to your food log using the add one serving to your food log option.  Now name it, "add to log" and remember to tag it.  It is now a custom food (Tagged Food).  Go back and delete the recipe on this Web site.

example:
Cocoa, lowfat milk, Equal, 1/8 tsp extract
210 g milk, 2 packets Equal, 4 g cocoa, 1/8 tsp peppermint extract, REHEAT BEV 4
Added 2008-10-19
beverage, cocoa, hot beverage

This recipe is not on the Internet as such.  I did it to save a variation without changing the recipe each time I wanted to log it, with reminder comments as to what is in it.  Also tagged it so I can find it in my Tagged Foods.