You're not being OCD at all. Those things all add up.
I just track the amount that I added in the first place, as the others said. If there's a lot left in the pan after you're done, you can measure what's left and subtract that from what you started with, but if you're finding lots left in the pan (unless we're talking about something sticky), you might be adding too much in the first place.
Fitness Minutes: (9,435)
2/1/12 4:33 P
I do the same as LAETU. I measured how much I would use regularly and add that. For example, if I'm sauteing some mushrooms I use 1 tsp of olive oil, etc. Once you do it for awhile, you get used to adding those few pieces and won't have to measure anymore!
Fitness Minutes: (7,045)
2/1/12 3:48 P
the flour that I "lightly" dredge my chicken in? Or the olive oil that I cook in? Or if I lightly coat in breadcrumbs? Is there a way to quantify that when you are entering calories or putting in a recipe?
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