How To Count Calories In Food

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• Water, spices, salt, tea and coffee have no calorium.
• One day, we don't count the dishes for the second time, but we're writing our own calculation. So, one time, we're carefully counting our homemade, and
  We take the calories that we get for giving, even if we eat the dishes in the guests, and we know that the owner cooks differently.
• When the meat is packed, 20 per cent of its raw calorium is cooked in a boulon (15 per cent fish). This figure is needed to calculate the calorie of the bulons.
• In the heat of 20 per cent of the oil on the pan is roasted into the fruit from the pan (the oil part is burning, the part is evaporated, the part remains in the pan). For example, out of 50 greas of scoring oil, 10 cattle, only 20 per cent of the firefighters, i.e. 10 grams (88, 9 kcal), it became 8, 89 cal. But the attention is, if you cooked the gravy and all the butter from the pan went to the gravy, I think it's all butter.
• The macaron and crup calority is always indicated in the dry product. They wake up and increase volume and weight from water where 0 calories are. It depends on a specific group, castes and personal preferences. For example, rice is roughly three times (and someone likes to smash out) and the man is cooked almost 10 times. First, we consider the calority of all ingredients in the castrate, and after we're ready, we'll weigh the whole ready pot. Knowing the total calorium and the weight of the dish is easy to calculate 1 grams and 100 grams and the table spoon and the portion. Cashi calorium is usually not more than 130 kcal per 100 grams. It's a simple and low-calorium product.
• In the soup, it is also important to act consistently: weigh all ingredients, spit water weights, or simply, after preparation, weigh the weight of all the soup prepared (to which it would be good to weigh in advance their scabs 1 times and then record their weight from the total weight of the soup pot). I'm still suggesting we weigh 'cause in the pit, the water from the soup is dripping, so the overall weight decreases. Typically, 30-60 kcal/100gre
• Catlets: count the calorium A headlamp and all its constituents and spit 20 per cent of the oil on the pan. This calorium is to be divided by the number of cells (in thousands).
• Cycle fish: calorium of raw produce + caloricity of clay (muca+ egg+ other)+ calorium 20 per cent of pancreas oil - all of this is to be divided into the number of pieces eventually produced. Get the calorie of the middle slice.
• Composites: We're looking for dry fruit and sugar. If the sugar is not added, the calorie of such a comity without dry-fruct (sum liquid) is taken for 0.
• It must be borne in mind that usually the weight of produced products is less than the weight of raw products by the fire, the welding, respectively, increases by 100g of finished product. So we're getting welded.
  - 40% meat
  - bird by 30%
  - 25% rabbit