How do you guys measure calories in dishes that contain lots of indiscernable ingredients? (Stews, gravies, etc)
I like making stews because their cheap and piss easy to do, but then its like cool, theres a bunch of oil and carrots and potetoes and some meat and maybe tomorrow im going to go and recook it with more ingredients
Is there something im just missing when it comes to this? Its feels like a deadzone where i cant actually track the mean calories at all