do you measure/weigh cooked food? or each ingredient?

angelamichelle_xo

new to this (AWESOME) weighing food thing.

Morgaen73

I weigh every ingredient and add it in my recipes so I can what the calories are per portion

Dreysander

I weigh everything raw then cook it usually.

RodaRose

Yes. Weigh raw.

angelamichelle_xo

okay so how would you weigh... for example. cooking a scrambled egg with a splash of milk and a slice of ham...

workout_ninja

i dont weigh the eggs, I would make a recipe saying how many eggs, how much milk (50ml usually) and weigh the ham. Then you have your calories

angelamichelle_xo

ok. do you ever use scoops to measure?

glenelliott5872

I weigh raw and also by difference. So obviously a piece of ham is easy to weigh. Just put it on the scales. but if say I had some peanut butter, I frequently put the jar on the scales, zero it and then take out what I want. The digital scales read the value I have used. This saves getting another dish dirty.

angelamichelle_xo

glenelliott5872 wrote: »

I weigh raw and also by difference. So obviously a piece of ham is easy to weigh. Just put it on the scales. but if say I had some peanut butter, I frequently put the jar on the scales, zero it and then take out what I want. The digital scales read the value I have used. This saves getting another dish dirty.

smart.

GsKiki

I always weigh raw food and use recipe builder to put it in. That way next time I make the meal I have it ready, and all I have to do is weigh it again.

angelamichelle_xo

nice, ill be using that more.

oolou

angelamichelle_xo wrote: »

okay so how would you weigh... for example. cooking a scrambled egg with a splash of milk and a slice of ham...

Weigh each thing as you go along. I tend to microwave scrambled eggs so,

1) Put microwave dish on scales, tare it to zero. Crack eggs into the dish and note the weight of the raw eggs.
2) Put milk container on the scales, tare to zero. Add a splash of milk to the dish, then reweigh the milk container taking the negative weight as the amount.
3) Adding the ham is again easy, just weigh it and add ^^

The first time using new ingredients is always a bit of a pain finding them in the database - as sometimes what you come across does not have accurate calories listed, so I'll often cross check to the USDA database. But after that it's easy as they are then in your frequent food list.

If its a common meal, I'll use the quick tools to remember this meal - and the next time just adjust the weights as needed.

AdrianChr92

I measure before. Careful though to log it right

For example, raw chicken is 100 cal for 100 grams
But cooked chicken (let's say grilled) looses lots of water and it's more 160 cal for 100 grams.

So to maintain a standard I weigh and log everything raw

ADean3182

Some smart ideas here, thanks for the tips!

Commander_Keen

angelamichelle_xo wrote: »

new to this (AWESOME) weighing food thing.

I do both

Mazza64

glenelliott5872 wrote: »

I weigh raw and also by difference. So obviously a piece of ham is easy to weigh. Just put it on the scales. but if say I had some peanut butter, I frequently put the jar on the scales, zero it and then take out what I want. The digital scales read the value I have used. This saves getting another dish dirty.

Never thought of measuring PB this way. Sooooo much easier. Ty

smiles4jo

Dreysander wrote: »

I weigh everything raw then cook it usually.

What about if something is frozen? Like veggies or meat?

Commander_Keen

smiles4jo wrote: »

Dreysander wrote: »

I weigh everything raw then cook it usually.

What about if something is frozen? Like veggies or meat?

If veggies are frozen then its already weighed out. 60grams is 60 calories, then you just use a food scale.
Same thing with meat. If not then google the nutrition value and use that.

angelamichelle_xo

AdrianChr92 wrote: »

I measure before. Careful though to log it right

For example, raw chicken is 100 cal for 100 grams
But cooked chicken (let's say grilled) looses lots of water and it's more 160 cal for 100 grams.

So to maintain a standard I weigh and log everything raw

but what about the (grilled) 60 calories youre actually eating? you skip out on logging it.

Commander_Keen

angelamichelle_xo wrote: »

AdrianChr92 wrote: »

I measure before. Careful though to log it right

For example, raw chicken is 100 cal for 100 grams
But cooked chicken (let's say grilled) looses lots of water and it's more 160 cal for 100 grams.

So to maintain a standard I weigh and log everything raw

but what about the (grilled) 60 calories youre actually eating? you skip out on logging it.

Nothing changes, is still 160 calories for 4 oz or 112 grams. after it cooks re-weight it.
Its still 160 calories for 4 oz, 112 grams the end result its you get to eat more volume.

lemurcat12

angelamichelle_xo wrote: »

AdrianChr92 wrote: »

I measure before. Careful though to log it right

For example, raw chicken is 100 cal for 100 grams
But cooked chicken (let's say grilled) looses lots of water and it's more 160 cal for 100 grams.

So to maintain a standard I weigh and log everything raw

but what about the (grilled) 60 calories youre actually eating? you skip out on logging it.

To put this clearly, the calories in the piece of chicken don't change, the weight does.

100 g of raw chicken might be 100 calories (this is hypothetical, not real numbers).

After cooking, 85 g of roasted chicken would be 100 calories.

Same chicken, same calories, but cooked (in dry heat) chicken has more calories per gram, since it lost water and weighs less now.