Re: pan frying with Olive oil

[Guest guest]

Jodi, Have you tried putting a piece of baking paper in the pan and only using enough oil just to cook your food, or you can get heat mats that go under your pan which help distribute the heat better, allowing you to use a lower heat to cook with. This will also help stop things sticking.

 

Jena

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.

I was wondering if anyone has a tip so that I use " just enough " oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.

Any tips would be great.Thanks,JodiPS. What do " normal " low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi, Have you tried putting a piece of baking paper in the pan and only using enough oil just to cook your food, or you can get heat mats that go under your pan which help distribute the heat better, allowing you to use a lower heat to cook with. This will also help stop things sticking.

 

Jena

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.

I was wondering if anyone has a tip so that I use " just enough " oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.

Any tips would be great.Thanks,JodiPS. What do " normal " low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi, Have you tried putting a piece of baking paper in the pan and only using enough oil just to cook your food, or you can get heat mats that go under your pan which help distribute the heat better, allowing you to use a lower heat to cook with. This will also help stop things sticking.

 

Jena

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.

I was wondering if anyone has a tip so that I use " just enough " oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.

Any tips would be great.Thanks,JodiPS. What do " normal " low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi,

I use a silicone (basting) brush that you can get at Target in the hanging cooking utensils section or Bed Bath and Beyond. I take a tablespoon of olive oil and put in on a small plate or little container and dip the silicone brush and either 'paint' my pan or the food. I don't like old fashioned pastry 'hair' basting brushes as they soak up too much oil, don't distribute the oil well and they are horrible to clean. The silicone is easy to put in the dishwasher or cleans very easily by hand. I find 'painting' meat before I season it works better than oiling pan sometimes because the oil is where you want it, on the meat. It just depends on what you are cooking, what the fat content is and how big or small are the pieces. If you 'paint' the pan, make sure it is the smallest pan that will fit your food so that you don't burn the oil in the pan. When I stir fry, I cut up my meat and veggies and toss them in a bowl first with the controlled amount of oil, start frying to brown, and as the oil gets used up I add stock to finish the stir fry, which kind of steams it at the same time. Have you considered grilling your food to lower the fat content even more without sacrificing flavor? Even then, I do lightly paint my food with olive oil to prevent sticking and for flavor, but you can use even less than you do with pan frying. You can also cook meats and fish 'en papillote' either in foil or parchment packets that contain all your flavorings including a controlled amount of olive oil topped with lemon slices or whatever herbs, spices and vinegars or wine and cook the packets in the oven on a baking sheet or on the grill or on very low heat on the stove in a covered pan.

I'm glad the low fat diet is agreeing with you and that you are feeling better. Hopefully, feeling better physically means you are feeling better mentally as well?

Terry

pan frying with Olive oil

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.I was wondering if anyone has a tip so that I use "just enough" oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.Any tips would be great.Thanks,JodiPS. What do "normal" low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi,

I use a silicone (basting) brush that you can get at Target in the hanging cooking utensils section or Bed Bath and Beyond. I take a tablespoon of olive oil and put in on a small plate or little container and dip the silicone brush and either 'paint' my pan or the food. I don't like old fashioned pastry 'hair' basting brushes as they soak up too much oil, don't distribute the oil well and they are horrible to clean. The silicone is easy to put in the dishwasher or cleans very easily by hand. I find 'painting' meat before I season it works better than oiling pan sometimes because the oil is where you want it, on the meat. It just depends on what you are cooking, what the fat content is and how big or small are the pieces. If you 'paint' the pan, make sure it is the smallest pan that will fit your food so that you don't burn the oil in the pan. When I stir fry, I cut up my meat and veggies and toss them in a bowl first with the controlled amount of oil, start frying to brown, and as the oil gets used up I add stock to finish the stir fry, which kind of steams it at the same time. Have you considered grilling your food to lower the fat content even more without sacrificing flavor? Even then, I do lightly paint my food with olive oil to prevent sticking and for flavor, but you can use even less than you do with pan frying. You can also cook meats and fish 'en papillote' either in foil or parchment packets that contain all your flavorings including a controlled amount of olive oil topped with lemon slices or whatever herbs, spices and vinegars or wine and cook the packets in the oven on a baking sheet or on the grill or on very low heat on the stove in a covered pan.

I'm glad the low fat diet is agreeing with you and that you are feeling better. Hopefully, feeling better physically means you are feeling better mentally as well?

Terry

pan frying with Olive oil

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.I was wondering if anyone has a tip so that I use "just enough" oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.Any tips would be great.Thanks,JodiPS. What do "normal" low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi,

I use a silicone (basting) brush that you can get at Target in the hanging cooking utensils section or Bed Bath and Beyond. I take a tablespoon of olive oil and put in on a small plate or little container and dip the silicone brush and either 'paint' my pan or the food. I don't like old fashioned pastry 'hair' basting brushes as they soak up too much oil, don't distribute the oil well and they are horrible to clean. The silicone is easy to put in the dishwasher or cleans very easily by hand. I find 'painting' meat before I season it works better than oiling pan sometimes because the oil is where you want it, on the meat. It just depends on what you are cooking, what the fat content is and how big or small are the pieces. If you 'paint' the pan, make sure it is the smallest pan that will fit your food so that you don't burn the oil in the pan. When I stir fry, I cut up my meat and veggies and toss them in a bowl first with the controlled amount of oil, start frying to brown, and as the oil gets used up I add stock to finish the stir fry, which kind of steams it at the same time. Have you considered grilling your food to lower the fat content even more without sacrificing flavor? Even then, I do lightly paint my food with olive oil to prevent sticking and for flavor, but you can use even less than you do with pan frying. You can also cook meats and fish 'en papillote' either in foil or parchment packets that contain all your flavorings including a controlled amount of olive oil topped with lemon slices or whatever herbs, spices and vinegars or wine and cook the packets in the oven on a baking sheet or on the grill or on very low heat on the stove in a covered pan.

I'm glad the low fat diet is agreeing with you and that you are feeling better. Hopefully, feeling better physically means you are feeling better mentally as well?

Terry

pan frying with Olive oil

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.I was wondering if anyone has a tip so that I use "just enough" oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.Any tips would be great.Thanks,JodiPS. What do "normal" low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

LOL!!! I bought the Misto and it sprays a lil layer of olive oil on the pan

eileen

so glad to hear you're doing so well

and yahoo has been annoting me too!!

>

> Hi All,

>

> I am on a low fat diet and I am feeling so much better it is truly remarkable.

I have been able to intro new foods including non fat yogurt and I can even

combine foods.. Big deal for me.

>

> Anyway- I was using ghee for much of my cooking. Saturated fats bother me so

I switched to Olive Oil.

>

> I was wondering if anyone has a tip so that I use " just enough " oil so the

food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I

am finding if I don't get the right amount of oil everything sticks or is too

oily. I don't use any type of non-stick cookware at all, I don't even own a

piece.

>

> Any tips would be great.

>

> Thanks,

> Jodi

>

> PS. What do " normal " low fat diet calls for in this instance?

> I was told to use margerine which almost caused me to loose consciousness at

the mere thought. LOL.

>

[Guest guest]

LOL!!! I bought the Misto and it sprays a lil layer of olive oil on the pan

eileen

so glad to hear you're doing so well

and yahoo has been annoting me too!!

>

> Hi All,

>

> I am on a low fat diet and I am feeling so much better it is truly remarkable.

I have been able to intro new foods including non fat yogurt and I can even

combine foods.. Big deal for me.

>

> Anyway- I was using ghee for much of my cooking. Saturated fats bother me so

I switched to Olive Oil.

>

> I was wondering if anyone has a tip so that I use " just enough " oil so the

food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I

am finding if I don't get the right amount of oil everything sticks or is too

oily. I don't use any type of non-stick cookware at all, I don't even own a

piece.

>

> Any tips would be great.

>

> Thanks,

> Jodi

>

> PS. What do " normal " low fat diet calls for in this instance?

> I was told to use margerine which almost caused me to loose consciousness at

the mere thought. LOL.

>

[Guest guest]

LOL!!! I bought the Misto and it sprays a lil layer of olive oil on the pan

eileen

so glad to hear you're doing so well

and yahoo has been annoting me too!!

>

> Hi All,

>

> I am on a low fat diet and I am feeling so much better it is truly remarkable.

I have been able to intro new foods including non fat yogurt and I can even

combine foods.. Big deal for me.

>

> Anyway- I was using ghee for much of my cooking. Saturated fats bother me so

I switched to Olive Oil.

>

> I was wondering if anyone has a tip so that I use " just enough " oil so the

food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I

am finding if I don't get the right amount of oil everything sticks or is too

oily. I don't use any type of non-stick cookware at all, I don't even own a

piece.

>

> Any tips would be great.

>

> Thanks,

> Jodi

>

> PS. What do " normal " low fat diet calls for in this instance?

> I was told to use margerine which almost caused me to loose consciousness at

the mere thought. LOL.

>

[Guest guest]

Hi Jodi, Here in Italy we fry meat in a grill pan, one with ridges in the bottom. We don't use any oil at all in frying, just a bit of salt on the pan if you like. You can find them in cast iron or other metals. It's great for grilling all kinds of veggies too. I use mine every day.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Friday, March 27, 2009 12:39:29 AMSubject: pan frying with Olive oil

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.I was wondering if anyone has a tip so that I use "just enough" oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.Any tips would be great.Thanks,JodiPS. What do "normal" low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi, here is a picture for you in case you don't know what I was describing, you'll never need oil again to fry anything! http://www.fantes.com/images/9573grill_pans.jpg

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Friday, March 27, 2009 12:39:29 AMSubject: pan frying with Olive oil

Hi All,I am on a low fat diet and I am feeling so much better it is truly remarkable. I have been able to intro new foods including non fat yogurt and I can even combine foods.. Big deal for me.Anyway- I was using ghee for much of my cooking. Saturated fats bother me so I switched to Olive Oil.I was wondering if anyone has a tip so that I use "just enough" oil so the food doesn't stick to the pan? Meaning, I don't want it to be oily at all and I am finding if I don't get the right amount of oil everything sticks or is too oily. I don't use any type of non-stick cookware at all, I don't even own a piece.Any tips would be great.Thanks,JodiPS. What do "normal" low fat diet calls for in this instance?I was told to use margerine which almost caused me to loose consciousness at the mere thought. LOL.

[Guest guest]

Jodi

As you know, I have major problems with too much fat, either in cooking or baking. Had to stop using a bit of olive oil dressing on my veggies. Anyway, I do use olive oil when pan frying fish (or other things like veggies). Like you, I need enough so the food doesn't stick, yet not be left in the food when it is cooked.

I put enough olive oil in the pan to cover most of the bottom thinly, with a few blank spots. I would guess-timate that I use about one tablespoon of olive oil in the bottom of the pan. It is just a thin drizzle a few times around the pan, then I slosh the pan from side to side to encourage the olive oil to spread out and coat most of the bottom.

I have some stainless steel pans, and one cast-iron, and one non-stick pan. I do the same with all of them. My cast-iron pan is old, so is well-seasoned, though.

I keep meaning to measure exactly how much oil and fat I consume in one day. Has to be very low [grin]. I eat very low in fiber and carbs too. I am not sure what "normal" low fat diets call for, other than using olive oil more than butter.

Kim M.

SCD 5 years

[Guest guest]

Hi Jena,

I like your ideas especially the heat diffuser.

I will try this!

Thanks,

Jodi

[Guest guest]

Hi Terry,

Thanks for the info- I will have to look out for a silicone brush. I have the

old school one and don't like it too much as it doesn't get clean properly. I

never thought of " painting " meat that's a very good idea. I am such an

ignoramus in the kitchen although there are -some- things that are coming out

wicked good!

Yea, I am in good spirits I just want my colonoscopy and biopsy to be over and

done with and to figure out if this is a mass or not. It is what it though..

Nice weather is making me happy!

Jodi

> I'm glad the low fat diet is agreeing with you and that you are feeling

better. Hopefully, feeling better physically means you are feeling better

mentally as well?

>

[Guest guest]

Eileen,

Comparing to how I was doing in Israel I am like a totally different person. I

think the Yogurt is really helping my gut too. Boy did Elaine know what she was

talking about- it's like pure medicine! I have not had it in so long due to

being so sensitive to it.

How are you feeling?

Jodi

>

> LOL!!! I bought the Misto and it sprays a lil layer of olive oil on the pan

> eileen

> so glad to hear you're doing so well

> and yahoo has been annoting me too!!

[Guest guest]

Hi Ann,

This made me laugh as I have one of these pans. I pretty much designated it to

be a weapon if there is an intruder in my home since it is so heavy!! But

thanks for reminding me about this!

When I used it to make steaks the pan would smoke up- how do I avoid this?

Also, what do you make scrambled eggs in?

Have you ever tried an enamel grill pan? Are those worth it?

Thanks!

Jodi

>

> Hi Jodi, Here in Italy we fry meat in a grill pan, one with ridges in the

bottom. We don't use any oil at all in frying, just a bit of salt on the pan if

you like. You can find them in cast iron or other metals. It's great for

grilling all kinds of veggies too. I use mine every day.

[Guest guest]

Kim M,

As always- super helpful advice.

Do you eat eggs at all? How do you prepare scrambled or like an omlette?

Thanks,

Jodi

[Guest guest]

doing pretty good thanks weight at 96 though :-(

partly my fault i removed stuff for Lent and replaced but i don't think i

replaced well enough and now less yog/yeast triggers too so much revise my whole

day with your help this weekend please

thanks

eileen

> >

> > LOL!!! I bought the Misto and it sprays a lil layer of olive oil on the pan

> > eileen

> > so glad to hear you're doing so well

> > and yahoo has been annoting me too!!

>

[Guest guest]

Jodi

Yes, I eat plenty of eggs -- but mostly hard-boiled or used in baking. I can only handle cooking eggs in a pan with butter or another fat once a week. I always experience increased nausea and mild Sphincter of Oddi spasms after a meal of scrambled eggs or an omelette, from the fat content, but it is worth it. I use eggs in baking muffins and bread, of course, but I only have one serving a day of any nut flour item so my upper GI will handle it.

Most days I have a hard-boiled egg at breakfast. I do get cravings for hard-boiled eggs at times, usually hits at 10 pm to midnight; not sure what chemical found in eggs my body is demanding. I also get occasional cravings for peanut butter; always triggers some extra nausea for an hour or two, but at least it takes care of that craving for several weeks.

I don't eat cheese either, as my upper GI won't tolerate it and my joints require that I stay away from dairy. Somehow an omelette without cheese just doesn't taste right [grin].

Kim M.

>>>>>>>>>>

As always- super helpful advice.Do you eat eggs at all? How do you prepare scrambled or like an omlette?Thanks,Jodi

[Guest guest]

Jodi

Yes, I eat plenty of eggs -- but mostly hard-boiled or used in baking. I can only handle cooking eggs in a pan with butter or another fat once a week. I always experience increased nausea and mild Sphincter of Oddi spasms after a meal of scrambled eggs or an omelette, from the fat content, but it is worth it. I use eggs in baking muffins and bread, of course, but I only have one serving a day of any nut flour item so my upper GI will handle it.

Most days I have a hard-boiled egg at breakfast. I do get cravings for hard-boiled eggs at times, usually hits at 10 pm to midnight; not sure what chemical found in eggs my body is demanding. I also get occasional cravings for peanut butter; always triggers some extra nausea for an hour or two, but at least it takes care of that craving for several weeks.

I don't eat cheese either, as my upper GI won't tolerate it and my joints require that I stay away from dairy. Somehow an omelette without cheese just doesn't taste right [grin].

Kim M.

>>>>>>>>>>

As always- super helpful advice.Do you eat eggs at all? How do you prepare scrambled or like an omlette?Thanks,Jodi

[Guest guest]

Jodi

Yes, I eat plenty of eggs -- but mostly hard-boiled or used in baking. I can only handle cooking eggs in a pan with butter or another fat once a week. I always experience increased nausea and mild Sphincter of Oddi spasms after a meal of scrambled eggs or an omelette, from the fat content, but it is worth it. I use eggs in baking muffins and bread, of course, but I only have one serving a day of any nut flour item so my upper GI will handle it.

Most days I have a hard-boiled egg at breakfast. I do get cravings for hard-boiled eggs at times, usually hits at 10 pm to midnight; not sure what chemical found in eggs my body is demanding. I also get occasional cravings for peanut butter; always triggers some extra nausea for an hour or two, but at least it takes care of that craving for several weeks.

I don't eat cheese either, as my upper GI won't tolerate it and my joints require that I stay away from dairy. Somehow an omelette without cheese just doesn't taste right [grin].

Kim M.

>>>>>>>>>>

As always- super helpful advice.Do you eat eggs at all? How do you prepare scrambled or like an omlette?Thanks,Jodi

[Guest guest]

Hi Jodi,

I can't think of why the pan would smoke up unless there was some oil on it. I grill steaks on mine with full heat, searing in the juices and it doesn't smoke. I put large grain salt on the pan before putting the steak on, making sure the pan is really hot before putting on the steak. For other meats, like pork, I just put it on normal heat and it doesn't smoke either. I also use it for grilling peppers, zucchini, egg plant and spinach (after it's boiled or steamed).

For scrambled eggs I use butter, but for you it's probably better to spray the pan with olive oil. Italians make scrambled eggs and fritatta (omelet souffle) using a small amount of olive oil.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Friday, March 27, 2009 2:15:35 PMSubject: Re: pan frying with Olive oil

Hi Ann,This made me laugh as I have one of these pans. I pretty much designated it to be a weapon if there is an intruder in my home since it is so heavy!! But thanks for reminding me about this!When I used it to make steaks the pan would smoke up- how do I avoid this?Also, what do you make scrambled eggs in?Have you ever tried an enamel grill pan? Are those worth it?Thanks!Jodi>> Hi Jodi, Here in Italy we fry meat in a grill pan, one with ridges in the bottom. We don't use any oil at all in frying, just a bit of salt on the pan if you like. You can find them in cast iron or other metals. It's great for grilling all kinds of veggies too. I use mine every day.

[Guest guest]

Hi Jodi,

I can't think of why the pan would smoke up unless there was some oil on it. I grill steaks on mine with full heat, searing in the juices and it doesn't smoke. I put large grain salt on the pan before putting the steak on, making sure the pan is really hot before putting on the steak. For other meats, like pork, I just put it on normal heat and it doesn't smoke either. I also use it for grilling peppers, zucchini, egg plant and spinach (after it's boiled or steamed).

For scrambled eggs I use butter, but for you it's probably better to spray the pan with olive oil. Italians make scrambled eggs and fritatta (omelet souffle) using a small amount of olive oil.

Ann,

Living in Italy

Undiagnosed Crohn's since 1977 Diagnosed 15 years

Sacroiliitis 25 years

Rheumatoid arthritis 25 years

Pyoderma Gangronosum 2 years

SCD since July, 2008

Meds: None

To: BTVC-SCD Sent: Friday, March 27, 2009 2:15:35 PMSubject: Re: pan frying with Olive oil

Hi Ann,This made me laugh as I have one of these pans. I pretty much designated it to be a weapon if there is an intruder in my home since it is so heavy!! But thanks for reminding me about this!When I used it to make steaks the pan would smoke up- how do I avoid this?Also, what do you make scrambled eggs in?Have you ever tried an enamel grill pan? Are those worth it?Thanks!Jodi>> Hi Jodi, Here in Italy we fry meat in a grill pan, one with ridges in the bottom. We don't use any oil at all in frying, just a bit of salt on the pan if you like. You can find them in cast iron or other metals. It's great for grilling all kinds of veggies too. I use mine every day.

[Guest guest]

Ann,

Ok. Maybe it is smoking from residual oil I have from the seasoning of the pan.

How often do you season your cast iron? How do you clean it after you use it?

Thanks,

Jodi