![]() Third, and maybe most interesting, is something I've been holding out on you. These tables were created in 1973 and have only been "slightly revised" since then ( cf. This method saves a lot of time and money, but they sacrifice accuracy in the process. They may, for instance, use a general calorie count (per gram) for glucose and just assume that the glucose in Oreos behaves, energetically, like glucose everywhere else on the planet. They use pre-calculated tables of "specific factors" and "general factors" sanctioned by the USDA for different constituent ingredients. Second, the food scientists at Nabisco probably aren't actually measuring calorie content of products directly. Five equals zero! (Incidentally, this explains how a product like nonstick cooking spray, which is essentially 100% fat, can legally be labeled as having zero calories: the serving size is so tiny that it contains < 5 calories.) If 5 calories is small enough to be considered negligible for nutrition labels, it's not unreasonable to think that, in calculating the calorie content of cookies, a company might err by that amount without malicious intent. In fact, according to the government, "amounts less than 5 calories may be expressed as zero" ( cf. To begin with, 5 calories is a pretty small quantity. Can we account for the apparent 5-calorie gap? must legally have between 95 and 105 calories, but our estimates for w and f place it at about 90. With that in mind, our 2- and 3-calorie variations from the advertised values aren't even worth a second look they're well within the acceptable range.īut what about the Triple Double? Based on the mandated interval, the T.D. Likewise, our serving of Double Stuf can legally contain between 135 and 145 calories. That means our serving of original Oreos might actually have anywhere between 155 and 165 calories. First of all, for any item with a per-serving calorie content north of 100, the government only requires that companies round their values to the nearest 10 calories ( source). In order to makes sense of our estimates-and our errors-we need to have some idea about what manufacturers are doing, exactly, when they put calorie info on the nutrition label. In fact, plugging those values back into our equations gives us about 163 calories for a serving of original Oreos (advertised calories + 3), about 142 calories for a serving of Double Stuf (advertised calories + 2), and about 90 calories for a Triple Double (advertised calories - 10). $latex begin&s=2$Īt first glance, that's not too far off-less than half a calorie for each item-from our original solution. If we let w be the number of calories in a wafer, and f be the number of calories in one stuf's worth of "creme" filling, you can set up the following system of equations: Using the nutritional info on the packages, you can easily verify that one serving of originals (3 cookies) is 160 calories, and one serving of the Double Stuf variety (2 cookies) is 140 calories. In that spirit.Ī few days ago, teacher of math teachers and all-around math dude Christopher Danielson posted an interesting argument with the conclusion that Double Stuf Oreos are not, in fact, stuffed double. But, New Year's Resolution = more blog posts. The only thing grosser than a whole bunch of albumin is a whole bunch of dry, overcooked salmon. A quick tip: When you can push on the top of your salmon with a fork, and the the layers of flesh separate easily and seem moist, your fish is finished cooking. (You want it medium to medium-rare in the center, still a bit translucent.) And overcooking salmon is the easiest way to get albumin everywhere. This sounds obvious, but most home cooks overcook their fish. Even if you plan on taking the skin off, cook your fish skin-side down for 90% of the way, turn off the heat, and then flip the fish so the skinless side cooks on the pan’s residual heat.Īnd 3: Don’t overcook your salmon. The skin acts a protective barrier between the fish and the hot metal pan. If you are searing salmon (and fish in general), always do so with the skin side down. Cooking your salmon at a lower temperature for a longer amount of time is gentler on the fillet, resulting in a super-tender piece of fish with less nasty white stuff. ![]() That being said, the goal is to have as little as possible on the outside of your fish, and there are three ways to make sure that happens. Albumin always exists inside your salmon fillet.
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