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Microwaving hard salomi

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barbs4by4 Mar 8, 2013 07:37 AM

does microwaving hard salomi reduce the calori count since the fat is left on the paper towel?

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  1. grampart RE: barbs4by4 Mar 8, 2013 07:40 AM

    That would be like emptying the ashtrays in the Escalade in order to make it lighter.

    7 Replies
    1. re: grampart
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      barbs4by4 RE: grampart Mar 8, 2013 07:59 AM

      Well, thats a cute answer, but maybe not too good of a comparison... lol! Meat should be weighed after you cook it because it weighs less, thus less ounces, thus less total calories. So maybe I should weigh my salomi after its microwaved, ie. 29g is 99 calories, so if it reduces it to 20 g, then it would be less than 99 calories - whatcha think?

      1. re: barbs4by4
        grampart RE: barbs4by4 Mar 8, 2013 08:04 AM

        Sounds good on paper.

        1. re: grampart
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          barbs4by4 RE: grampart Mar 8, 2013 08:20 AM

          Hmmmm! You do know its a scientific fact that meat weighs less after you cook it, this is not my personal conjecture.....health advisors suggest you weigh it after its cooked....

          1. re: barbs4by4
            grampart RE: barbs4by4 Mar 8, 2013 08:29 AM

            If you're trying to convince me of the science behind your theory, I'm convinced. If you're trying to convince yourself that this process will provide for a larger Weight Watcher portion for less points, you are on your own.

            1. re: barbs4by4
              Jacquilynne RE: barbs4by4 Mar 8, 2013 08:34 AM

              Much of what cooks out of raw meat is water, so it doesn't necessarily significantly reduce the calorie count proportional to the weight. Generally if you're looking up the calorie count for meat, you should look for information that matches the state you're measuring it in, as it does differ, but moreso because the lost of water means the cooked food is more calorie dense per ounce than the raw food was. You can sometimes pour off significant fat from, say, ground beef, but in most other cuts of meat the vast majority of the fat remains.

              Here's a couple of examples from nutritiondata.com:

              Cooked boneless skinless chicken breast, 46.2 calories per ounce: http://nutritiondata.self.com/facts/p...

              Raw boneless skinless chicken breast, 30.8 calories per ounce: http://nutritiondata.self.com/facts/p...

              When it comes to salami or other high fat foods, microwaving them and having some of the fat deposit on a paper towel does moderately reduce the calorie count, but not in a particularly predictable way (because again, some of what's being lost is water, not fat). So, if you're trying to save calories and you like it microwaved, that's great, every bit helps. But it won't magically turn salami into something that's genuinely low calorie, unfortunately.

              1. re: Jacquilynne
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                barbs4by4 RE: Jacquilynne Mar 8, 2013 09:07 AM

                k - thanks for the helpful responses...

        2. re: grampart
          letsindulge RE: grampart Mar 8, 2013 10:17 AM

          Love it!

        3. biondanonima RE: barbs4by4 Mar 8, 2013 10:15 AM

          I frequently fry salami and pepperoni and I promise, you lose WAY more than just water. These are cured sausages, so there's very little water in there anyway. The best way to estimate the reduction in fat/calories is to fry the sausage, then measure the fat left in the pan (and it will be FAT, not water, left behind - pour it into a separator if you don't believe me). Each tablespoon of fat in the pan represents 140 fat calories that you're not eating.

          1 Reply
          1. re: biondanonima
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            barbs4by4 RE: biondanonima Mar 8, 2013 10:34 AM

            Thanks - I actually weighed 6 slices before microwaving it this morning, and then weighed after microwaving (left a lot of greasy residue on the paper towel and poured some out of the cup formed by reshaping of the salami), and it reduced the oz by 1/3...I usually fry it, so will do that so I can actually measure the fat.

          2. sunshine842 RE: barbs4by4 Mar 8, 2013 10:36 AM

            but doesn't cooking hard salami sort of ruin it?

            I'd rather just eat less of something that was really good than screw it up just to save a few calories.

            11 Replies
            1. re: sunshine842
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              barbs4by4 RE: sunshine842 Mar 8, 2013 10:55 AM

              If you are eating it as a cold cut sandwich, you don't want to fry or microwave it. However, I like it with cooked with hot mustard and dilll pickle, which is delicious to me. It removes the greasy taste (which you can feel when you pick up a slice).... so I've always fried mine even before I had a calorie concern - I think it actually tastes better - just don't over cook it - you don't want if brittle, just shrunk up a little bit.....its also great with eggs for breakfast (as opposed to using bacon). There are many recipes on-line for fried salomi...

              1. re: barbs4by4
                grampart RE: barbs4by4 Mar 8, 2013 11:00 AM

                I really like the smaller diameter Sicilian hard salami sliced very thin topping a puzza. Like pepperoni, but better.

                1. re: barbs4by4
                  sunshine842 RE: barbs4by4 Mar 8, 2013 11:08 AM

                  I'll just limit the quantity, thanks.

                  (recipes for fried salami? like this one? http://www.foodnetwork.com/recipes/pa...)

                2. re: sunshine842
                  biondanonima RE: sunshine842 Mar 8, 2013 11:05 AM

                  I actually love it fried - if you get it crispy enough, you can use it as a dipping chip (and replace the fat that way, LOL). If you fry it just enough to warm it and degrease it a little, it stays pliable and makes a most delicious sandwich or wrapper for vegetables or cheese cubes.

                  1. re: sunshine842
                    MGZ RE: sunshine842 Mar 8, 2013 11:05 AM

                    I agree. I mean, why not boil bacon or foie? Why not take a pairing knife to a thick, prime porterhouse, remove all the visible fat, and cook it to an internal temp of 200 in an oven set to 325. . . . .

                    1. re: MGZ
                      sunshine842 RE: MGZ Mar 8, 2013 11:12 AM

                      the thought of microwaving foie makes me weep.

                      1. re: sunshine842
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                        chileheadmike RE: sunshine842 Mar 8, 2013 11:17 AM

                        Can't imagine the foie gras would be too happy either.

                        1. re: chileheadmike
                          sunshine842 RE: chileheadmike Mar 8, 2013 12:08 PM

                          No, I'm thinking it'd be wallpaper for your microwave in pretty short order.

                      2. re: MGZ
                        mrbigshotno.1 RE: MGZ Mar 8, 2013 11:28 AM

                        That's right, why not fat free shredded american cheese subsistute on the spaghetti Bolognese

                        1. re: mrbigshotno.1
                          grampart RE: mrbigshotno.1 Mar 8, 2013 11:34 AM

                          But that would be Spaghetti Americana.

                      3. re: sunshine842
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                        plf515 RE: sunshine842 Mar 8, 2013 04:11 PM

                        Salami and eggs is wonderful, although I don't think you wind up leaving much fat in the pan.

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                        Mother of four RE: barbs4by4 Mar 8, 2013 04:00 PM

                        Have you ever tried baking it? Haven't made this in a long time,due to the fat content,but when I used to make it,it was gone as soon as I set the plate down.
                        http://www.recipekey.com/therecipes/B...

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                          aerofanatix RE: barbs4by4 Mar 12, 2013 12:19 PM

                          YES but --- Not only are you destroying the "umami" of this charcuterie delicacy but also all the good pro-biotics, vitamins and minerals. My advice, don't....and that goes for all fermented products - yogurt too!

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