Food scales and family meals...

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  • DebzNuDa
    DebzNuDa Posts: 252 Member
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    When ever I make a recipe builder for soup, beans, etc. I always weigh the food as raw. I then cook the item and weigh the item on a freezer Ziploc (tare for zero on scale before adding the item) that way I know how accurate the food is. I also, always, weigh in grams. One serving always works as 1gram then I select how many servings. Makes it easy to store in the fridge or freezer too. Just put the Ziploc in the pan then place the item in the Ziploc. Freeze it then take the pan away and no mess. Ziplocs work great for solids as well.
  • CSARdiver
    CSARdiver Posts: 6,252 Member
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    I just estimated and only bought a scale two weeks ago and that was to verify the weight on our pinewood derby car. Found that I was overestimating my portions by 1-2oz, so worked in my favor. Almost shocking how much 6oz of chicken breast looked like.
  • mkakids
    mkakids Posts: 1,913 Member
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    Weigh the pan you are cooking in. write down how many grams it is.

    Weigh each ingredient as you add them...write it down.
    Once cooked, weigh the entire dish and subtract the weight of the empty pan from the weight of the total dish.

    weigh out your serving onto a plate.


    Its alot of steps, but easy. And it gets faster/easier as you do more.

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