This is why we always tell you to use grams and not cups!
Replies
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VintageFeline wrote: »baciodolce18 wrote: »
This just makes the cups thing even weirder because depneding on how you like your pasta cooked will make the variances even more unpredictable!
Looking forward to the day US nutrition labels ditch the cups (does anywhere else do this? Obviously we don;t in the UK).
here in israel they only give the nutritional info for 100 grams of the stuff.
AND... my pasta's nutritional label is for 100 grams COOKED.0 -
Colorscheme wrote: »Wynterbourne wrote: »Colorscheme wrote: »Virtually every pasta has a 2 oz/56 grams serving size dry.
True, but what I was pointing out was that the weight of one cup, for all of those people that insist that because the label also says 56g equals 1 cup, isn't always the case. They insist they can't be underestimating their calories because they used a level cup. But this shows that one level cup is NOT always the 56g that the package claims. It happens all the time.
Oh, of course. But I have no idea where people were getting the cooked idea from. It said on the label a serving size was dry.
It's because it's pretty much on every 'serving size' list out there that one serving of pasta is one cup cooked (which is really not accurate either). So I was just mentioning that it makes no sense that the label would mention one cup dry in the first place.
Ooohh you mean like USDA websites and such. But surely the nutritional value written on a product has to be of what is packaged, without limiting to any particular cooking method0 -
Definitely an eye-opening reminder!1
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louisepaul16 wrote: »I think it's only the USA (correct me if I'm wrong) that uses cups. It's a little frustrating when I'm looking up receipies online and it will tell me one cup of something. Just tell me in grams and/or ml (not oz!!)
You Americans are weird with your farenheit temperatures, gallons, ounces and cups of stuff
Hehe I use fahrenheit for heat but centigrade for cold. Lying on a beach in 90 degrees F sounds so much nicer than 32 degrees C. Conversely, if it's 0 degrees C outside in winter I'm not going out, but 32 degrees F doesn't sound as cold as it is!1 -
Wynterbourne wrote: »Bought some campanelle pasta for the first time this weekend. I always weigh my pasta in the measuring cup so I can see the actual cup/grams discrepancy of the various styles versus what the package claims a cup will weigh. This one was enormous. THIS is why you ALWAYS weigh. Do not use volume for calories. One cup here contains 36.4008% more calories then the package claims. I made this image as a visual reminder as to why we always say... ALWAYS WEIGH!
YES! I recently learned this and since I have been doing it that way my weightloss has been consistent. I mean who knew. You think you are doing something right but that one thing can be the cause of a major problem. Thank you for posting.
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Colorscheme wrote: »Colorscheme wrote: »Wynterbourne wrote: »Colorscheme wrote: »Virtually every pasta has a 2 oz/56 grams serving size dry.
True, but what I was pointing out was that the weight of one cup, for all of those people that insist that because the label also says 56g equals 1 cup, isn't always the case. They insist they can't be underestimating their calories because they used a level cup. But this shows that one level cup is NOT always the 56g that the package claims. It happens all the time.
Oh, of course. But I have no idea where people were getting the cooked idea from. It said on the label a serving size was dry.
It's because it's pretty much on every 'serving size' list out there that one serving of pasta is one cup cooked (which is really not accurate either). So I was just mentioning that it makes no sense that the label would mention one cup dry in the first place.
I've only ever seen dry serving sizes on labels, never cooked.
She doesn't mean on the package label. She means on lists like USDA serving recommendations, lists of servings for particular diets, etc, like JaneiR36 already said.
I didn't get it until I saw Francl27's last post - I thought her first one meant on the package label, too.0 -
tomatosoup3 wrote: »VintageFeline wrote: »baciodolce18 wrote: »
This just makes the cups thing even weirder because depneding on how you like your pasta cooked will make the variances even more unpredictable!
Looking forward to the day US nutrition labels ditch the cups (does anywhere else do this? Obviously we don;t in the UK).
here in israel they only give the nutritional info for 100 grams of the stuff.
AND... my pasta's nutritional label is for 100 grams COOKED.
Here in Italy they only give nutritional info for 100 grams of the stuff.
AND...my pasta's nutritional label is for 100 grams DRY.0 -
tomatosoup3 wrote: »VintageFeline wrote: »baciodolce18 wrote: »
This just makes the cups thing even weirder because depneding on how you like your pasta cooked will make the variances even more unpredictable!
Looking forward to the day US nutrition labels ditch the cups (does anywhere else do this? Obviously we don;t in the UK).
here in israel they only give the nutritional info for 100 grams of the stuff.
AND... my pasta's nutritional label is for 100 grams COOKED.
Egads! Don't they realize that the cooked weight will never be a consistent amount of dry pasta? The cooked weight greatly varies on how long the pasta was cooked. The longer it's cooked, the more water it absorbs, the more the final weight will be no matter what you started with. That's why dry weight it accurate. I can't believe the people in charge of creating the labels haven't thought about this.0 -
Wynterbourne wrote: »tomatosoup3 wrote: »VintageFeline wrote: »baciodolce18 wrote: »
This just makes the cups thing even weirder because depneding on how you like your pasta cooked will make the variances even more unpredictable!
Looking forward to the day US nutrition labels ditch the cups (does anywhere else do this? Obviously we don;t in the UK).
here in israel they only give the nutritional info for 100 grams of the stuff.
AND... my pasta's nutritional label is for 100 grams COOKED.
Egads! Don't they realize that the cooked weight will never be a consistent amount of dry pasta? The cooked weight greatly varies on how long the pasta was cooked. The longer it's cooked, the more water it absorbs, the more the final weight will be no matter what you started with. That's why dry weight it accurate. I can't believe the people in charge of creating the labels haven't thought about this.
Well, I guess it sorta depends, for example my pasta pretty much always weigh the same because I cook it exactly the same way... but I guess an extra minute could make a difference.0 -
Wynterbourne wrote: »tomatosoup3 wrote: »VintageFeline wrote: »baciodolce18 wrote: »
This just makes the cups thing even weirder because depneding on how you like your pasta cooked will make the variances even more unpredictable!
Looking forward to the day US nutrition labels ditch the cups (does anywhere else do this? Obviously we don;t in the UK).
here in israel they only give the nutritional info for 100 grams of the stuff.
AND... my pasta's nutritional label is for 100 grams COOKED.
Egads! Don't they realize that the cooked weight will never be a consistent amount of dry pasta? The cooked weight greatly varies on how long the pasta was cooked. The longer it's cooked, the more water it absorbs, the more the final weight will be no matter what you started with. That's why dry weight it accurate. I can't believe the people in charge of creating the labels haven't thought about this.
Well, I guess it sorta depends, for example my pasta pretty much always weigh the same because I cook it exactly the same way... but I guess an extra minute could make a difference.
But do I cook mine the same way you cook yours, yet the same label must apply to us both
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We don't have cups on the nutritional information bit where I live, but sometimes there's calories for 100ml/200ml instead of our standard 100g. Anyway, I find it easiest to weigh my starches and grains, because then I'll know exactly how much I'm eating... With vegetables, if I eat the whole package or exactly half of it, I'll just go with the weight on the package.0
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melonaulait wrote: »We don't have cups on the nutritional information bit where I live, but sometimes there's calories for 100ml/200ml instead of our standard 100g. Anyway, I find it easiest to weigh my starches and grains, because then I'll know exactly how much I'm eating... With vegetables, if I eat the whole package or exactly half of it, I'll just go with the weight on the package.
Well today I washed a package of blackberries that said contained 170g. It actually contained 196g!1 -
I'm going to be the one idiot here who asks but... why would cooked pasta be so different from dry pasta? I get that pasta swells when it takes on water, but wouldn't it follow, then, that bigger pasta = less actual "food" per gram/cup = fewer calories?
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The only food I measuring using cups aside from liquids is canned veggies such as corn and peas. The label says 125g is 1/2 cup, but since I drain the liquid in the can, that's pretty close to 1 cup if going by grams. Everything else I weigh in grams, or with meat I use ounces.0
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Don't mean to be off topic but am I right to weigh brown rice dry then? My box doesn't say dry or cooked. I make 1 serving (30g) of minute brown dry and it expands to quite a bit of rice.
I'm scared that im fooling myself. I've got a tiny rice addiction.
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Don't mean to be off topic but am I right to weigh brown rice dry then? My box doesn't say dry or cooked. I make 1 serving (30g) of minute brown dry and it expands to quite a bit of rice.
I'm scared that im fooling myself. I've got a tiny rice addiction.
The serving size on the rice would indeed be for dry rice.1 -
melonaulait wrote: »We don't have cups on the nutritional information bit where I live, but sometimes there's calories for 100ml/200ml instead of our standard 100g. Anyway, I find it easiest to weigh my starches and grains, because then I'll know exactly how much I'm eating... With vegetables, if I eat the whole package or exactly half of it, I'll just go with the weight on the package.
Well today I washed a package of blackberries that said contained 170g. It actually contained 196g!
I know this happens! I'm only extra careful with more calorie dense stuff like bananas and dates, but the rest I can't really eat too much of even if it weighs a bit too much.0 -
Wicked_Seraph wrote: »I'm going to be the one idiot here who asks but... why would cooked pasta be so different from dry pasta? I get that pasta swells when it takes on water, but wouldn't it follow, then, that bigger pasta = less actual "food" per gram/cup = fewer calories?
Well yeah. You'll have less calories in one cup of cooked pasta than in one cup of dry pasta.0 -
I wish this could be pinned to the top page always!1
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I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".5 -
SkezzaShredder wrote: »I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".
No. The cup being referenced is 8 fluid ounces. They sell standardized cup measures that would be used. A cup is a perfectly good measurement unit for liquids, but not so great for solids due to varying density and consistency, air gaps in the product being measured, etc.4 -
Most everyone in my family has a laugh or two at me because I use a scale. I baked some cookies for my sister's kids last year and brought it over for the flour, sugar, and butter.SkezzaShredder wrote: »I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".
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Don't mean to be off topic but am I right to weigh brown rice dry then? My box doesn't say dry or cooked. I make 1 serving (30g) of minute brown dry and it expands to quite a bit of rice.
I'm scared that im fooling myself. I've got a tiny rice addiction.
I weigh my brown rice...and I can tell you most times, 45 grams does not equal the 1/4 cup they say is a serving size. It's not as big of a discrepancy as this pasta example, but I always notice the difference in cooked volume when I cook the rice v. when my husband does. He uses a measuring cup and I always use the food scale.0 -
SkezzaShredder wrote: »I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".
DYE imperial?1 -
I understand that pasta should be weighed dry and calculated that way, but I don't EAT it dry. I eat it cooked. I think it's a pain in the neck to weigh it out before cooking, then weigh the cooked pasta, then do more math. I'm not saying I don't know how to do it, I'm just saying it frustrates me to do it. It slows me down and I want to EAT, damn it!
Re the American/Canadian measures, I agree that weight is the best way to go, but food scales are not common in typical American kitchens. Someone gave me a cookbook once that had all the ingredients by weight, and it was useless to me then. Hmm, I should go look for it...0 -
Honestly I dnt see anything wrong there, what I see is a cup and pasta n both have their own weight, what happens when you put dry pasta alone in the scale and what happens when you put an empty cup on a scale?0
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I understand that pasta should be weighed dry and calculated that way, but I don't EAT it dry. I eat it cooked. I think it's a pain in the neck to weigh it out before cooking, then weigh the cooked pasta, then do more math. I'm not saying I don't know how to do it, I'm just saying it frustrates me to do it. It slows me down and I want to EAT, damn it!
Re the American/Canadian measures, I agree that weight is the best way to go, but food scales are not common in typical American kitchens. Someone gave me a cookbook once that had all the ingredients by weight, and it was useless to me then. Hmm, I should go look for it...
Why do you have to weigh it cooked? Perhaps part of a batch made for multiple people? (Just curious)
Lots of things were not common in my home - until I bought them! A food scale can easily be had for less than $20. If you feel you need this tool, you should get it0 -
I understand that pasta should be weighed dry and calculated that way, but I don't EAT it dry. I eat it cooked. I think it's a pain in the neck to weigh it out before cooking, then weigh the cooked pasta, then do more math. I'm not saying I don't know how to do it, I'm just saying it frustrates me to do it. It slows me down and I want to EAT, damn it!
Re the American/Canadian measures, I agree that weight is the best way to go, but food scales are not common in typical American kitchens. Someone gave me a cookbook once that had all the ingredients by weight, and it was useless to me then. Hmm, I should go look for it...
This is interesting too! I grew up with scales in the kitchen for baking and it's unusual for there not to be one. Measuring cups however are more uncommon. I only bought a set because converting the odd American recipe I might use is a pain.
And why are you weighing your pasta dry and cooked?0 -
SkezzaShredder wrote: »I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".
DYE imperial?
I'm a stormcloak.1 -
stevencloser wrote: »SkezzaShredder wrote: »I'm surprised anyone used the cup measurement anyway? It's a completely arbitrary unit of measurement.
"It's like saying I want a drawer of salad".
DYE imperial?
I'm a stormcloak.
Nerd.3
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