How To Cook/Sautee Safely
#362663 - 12/23/10 10:03 PM
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Was wondering if any of you could help me out with how to cook/sautee food safely.
I have found this puzzling to get around, since when sauteeing chicken breast, turkey breast/cutlet/tenders on the stove, you can't do it in water.
You usually need a good amount of oil.
Problem is the oil then upsets the IBS as it makes it fatty.
Any suggestions on how to sautee safely, or is sauteeing ans safely for IBS contradictory?
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The EFI diet recommends getting 20-25% of calories from fat. 1 gram of fat has 9 calories. If you eat 2000 calories per day then you need 45-55 grams of oil/fat per day from all food sources. A tablespoon of oil weighs about 14 grams.
I fry/sautee chicken breasts etc in 1-2 tablespoons of olive oil. Very little of the oil is absorbed and you can wipe off any excess with a paper towel if you wish.
Good luck 
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Sometimes instead of using oil I'll just coat the pan with some cooking spray. That seems to work depending on what you're making. Good luck!
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So 1-2 TBSP of oil MAX?
If you spray a pan with pam...the chicken would SCORTCH and BURN...wouldn't it?
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I've never had that problem.
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and either spray cooking oil on it or use no more than 1 T oil per serving. That's actually a lot more oil to coat the pan than you probably need.
Non stick pans make all the difference!
- H
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Heather is the Administrator of the IBS Message Boards. She is the author of Eating for IBS and The First Year: IBS, and the CEO of Heather's Tummy Care. Join her IBS Newsletter. Meet Heather on Facebook!
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Confused...when you say you've never had that problem...what do you mean?
How do you sautee your chicken/meat and not have it be oily/too fat?
Just use 1-2 TBSP max?
Isn't that too little and wouldn't it evaporate?
I'm thinking you need more like 1/2 cup.
Spraying Pam Heather doesn't sautee.
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I sautee all the time and use Pam most of the time...works good for me in a non stick pan.
And if I do use oil, no more than 1 TBSP but more like 1 Tsp for most things.
hudlander, are you trying to use too high a heat and that is the reason for the burning?? Just a thought...
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I have non-stick cookware. I usually use cooking spray and rarely use oil unless I'm making a stir fry or marinade. Sometimes I'll use a butter substitute like Smart Balance Light when I saute.
I'm only cooking for two people; there's no way I would need half a cup of oil.
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