Weighing food

jessica22222

I'm wondering about weighing food...
For meat, do I weigh it raw or cooked?
Say I'm weighing an apple...do I subtract the weight if the core.

ndj1979

If the entry is for raw then you weight it raw, if you are using the cooked entry then weigh it after cooking.

Yes, you subtract the core, unless you are eating that

Unknown

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yopeeps025

I would say raw for meat. Cooked food can take out some of the water.

For an apple I usually don't subtract the core.

SezxyStef

When weighing it is preferred raw but if you can't because you are cooking for more than just one weigh it cooked but ensure it's logged as cooked in the manner it is cooked.

For example Chicken breast roasted vs Chicken breast raw.

Apple only weight the edible part...I typically cut mine up anyway so I weigh it as I chop it up.

GRITSandSLUTSandWINOS

I've weighed my meat raw and then have weighed it cooked; there is a difference; just be consistent in how you weigh it - remember that bones make it weigh heavier. I try to buy boneless meat. I put into my caloric counter as it being raw; I put in the amount of oil if I use it. Sometimes it is easy to go over my caloric goal; but, then I can look back on it and think 'this is why my calories for the day seem higher. I'd cut up my apple and weigh it same with a banana (because of the heavy skin/peal). Get a good kitchen scale (mine is from WW and is it digital and I change it to oz. from gm. Mainly because that makes it far more sense to me, not having grown up learning metric calculations. Get a good set of measuring cups and spoons and when you portion out the food make sure it is a level cup or spoon. Things like spinach or collards, I wait until I have cooked it; because it cooks so far down. You'll be surprised at how much a level Tbsp. of peanut butter will go - or 2 level Tbsps. It might not spread as thickly as you might normally do; but, there is enough to cover the bread.

My son cooks venison (that is their only source of meat), except maybe on special holidays or events. You'd be surprised at the difference in the caloric count of it versus regular hamburger meat - even the one that is 99% fat free. I already use it in my spaghetti and chili. I need to find out his trick in cooking hamburgers - he makes it so that you really cannot tell it is venison. My other son uses a lot of 'duck' in some of his recipes. I'm not particular fond of 'duck' because it seems sort of 'oily'. But, his gumbo is to die for; or at least good enough to 'slap yo Mama' for. Good old Louisiana cooking while we are out there. That might really mess my goal up; but, I will try to measure it out as best I can.

jessica22222

GRITSandSLUTS wrote: »

We live in canada and my husband hunts moose. The calorie difference is amazing compared to beef just like venison. I should get hubby to do a hunting trip this year to stock our freezer