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How do you calculate weight of things like chichen thighs etc?

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Replies

  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    That's a lot easier but I love the skin :smile:
  • Alyssa_Is_LosingIt
    Alyssa_Is_LosingIt Posts: 4,696 Member
    jmbmilholland wrote: »
    Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.

    This is exactly what I do!
    Karb_Kween wrote: »
    Bone in chicken is usually more calories so my advice until you hit your goal weight is to just to eat boneless skinless breasts

    Why?
  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    OK,update: weighed the cooked chicken thighs then weighed the leftovers- which only came to about 50 grams but still makes a difference.
    Thanks everyone
  • NEOHgirl
    NEOHgirl Posts: 237 Member
    If you want to be lazy, weigh it before you eat it and subtract the % for your cut of meat found here:
    http://perfectlyrawsome.com/raw-feeding-classifications/safe-edible-raw-meaty-bone-guide/bone-percentages-in-cuts-of-meat/

  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    Hey thanks- I'll always opt for lazy
  • patslitzker
    patslitzker Posts: 127 Member
    You could just weigh it before you eat it then afterwards weigh the bone and subtract the weight.
  • nicsflyingcircus
    nicsflyingcircus Posts: 2,937 Member
    comptonelizabeth wrote: »
    jmbmilholland wrote: »
    Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.

    Actually- that never occurred to me! Thanks- I'll do that.

    This is what I do. Did it with a nice bone in pork chop tonight.
  • Wynterbourne
    Wynterbourne Posts: 2,235 Member
    comptonelizabeth wrote: »
    lemurcat12 wrote: »
    I prefer chicken bone-in. With breasts I pull the meat off the bone and weigh that. With thighs and legs I normally weigh and subtract what's left. I (of course) use the cooked entries for this purpose.

    I'm never sure whether the calories on the packet refer to cooked or raw product. And if I get meat from the butcher I have to rely on the database- or Google!

    It's always for raw unless it says otherwise. So for raw it says 'raw', 'raw weight', or nothing. For cooked it says 'cooked' or 'cooked weight'.
  • hlektra28
    hlektra28 Posts: 84 Member
    i weight it with the bones and i don't subtract the difference it not the best way to be really accurate but i m sure i will miscalculate something else so....
  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    hlektra28 wrote: »
    i weight it with the bones and i don't subtract the difference it not the best way to be really accurate but i m sure i will miscalculate something else so....

    Have to say my family did roll their eyes when they saw me weighing the before and after but hey, who cares :wink:
  • Wynterbourne
    Wynterbourne Posts: 2,235 Member
    comptonelizabeth wrote: »
    hlektra28 wrote: »
    i weight it with the bones and i don't subtract the difference it not the best way to be really accurate but i m sure i will miscalculate something else so....

    Have to say my family did roll their eyes when they saw me weighing the before and after but hey, who cares :wink:

    Good for you. I'm down nearly 118 lbs due to my weighing everything I eat. Anyone who wants to roll their eyes at me can go right ahead. It's all been worth it. :smiley:
  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    Wynterbourne wrote: »
    comptonelizabeth wrote: »
    hlektra28 wrote: »
    i weight it with the bones and i don't subtract the difference it not the best way to be really accurate but i m sure i will miscalculate something else so....

    Have to say my family did roll their eyes when they saw me weighing the before and after but hey, who cares :wink:

    Good for you. I'm down nearly 118 lbs due to my weighing everything I eat. Anyone who wants to roll their eyes at me can go right ahead. It's all been worth it. :smiley:

    Yup,exactly. I'm actually trying to gain weight and,since it was family and friends who kept telling me I was too thin, they can carry on eye rolling!
    Well done by the way :smile:
  • lemurcat12
    lemurcat12 Posts: 30,886 Member
    hlektra28 wrote: »
    i weight it with the bones and i don't subtract the difference it not the best way to be really accurate but i m sure i will miscalculate something else so....

    One problem with doing it this way is you end up reducing calories from a high protein food, so are actually getting less protein than you log and eating less of something that for many is a very satiating food.

    People vary, though, so not saying it can't work for you, but it's why I wouldn't recommend that way in general.
  • rainbowbow
    rainbowbow Posts: 7,490 Member
    I just wanted to add that I use a piece of wax paper when weighing raw things. That way the wax paper just goes directly under it for cooking OR if i'm cooking stove-top i'll just toss it when i'm done. That way it's all sanitary.

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  • try2again
    try2again Posts: 3,562 Member
    comptonelizabeth wrote: »
    Ps and whilst on the subject: pasta and rice - do I weigh them cooked or uncooked?

    If you're only making 1 serving, you would weigh out the serving size weight on the package dry and then cook it. If you're making multiple servings, you would want to weigh it dry to determine # of servings, cook it, then weigh it again and divide by # of servings. In the case of pasta, the cooked weight will come out to be about 3X the dry weight. This sounds like a hassle, but it's not if you weigh your cooking pans in advance and then just weigh the whole pan & subtract.
  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    Good idea. Nice to know I'm not the only germophobe. :smiley:
  • comptonelizabeth
    comptonelizabeth Posts: 1,701 Member
    try2again wrote: »
    comptonelizabeth wrote: »
    Ps and whilst on the subject: pasta and rice - do I weigh them cooked or uncooked?

    If you're only making 1 serving, you would weigh out the serving size weight on the package dry and then cook it. If you're making multiple servings, you would want to weigh it dry to determine # of servings, cook it, then weigh it again and divide by # of servings. In the case of pasta, the cooked weight will come out to be about 3X the dry weight. This sounds like a hassle, but it's not if you weigh your cooking pans in advance and then just weigh the whole pan & subtract.

    No it doesn't really sound like a hassle - once you've done it a few times it gets easier I guess.
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