Is it true you should weigh your meats raw?

cnbbnc

I prefer weighing raw for accuracy. If I can't however, I'll weigh it cooked and just log it as a slightly higher weight. Say my cooked chicken is 3oz, I'll log it as 4oz. Or if it's 6oz cooked, I'll log as 8oz raw. I agree that it's never completely accurate anyway, so I just do my best and move along.

JoRocka

newheavensearth wrote: »

I weigh mine cooked because I cook mass amounts of food at a time, not one piece at a time. It is easier to weigh one cooked piece at a time before serving, then find the appropriate entry. So far so good. If it were just me, then I'd weigh it raw as I cooked it.

I batch cook to- which is why I weigh cooked- it's just easier and I don't have to wash more dishes. I can tare the scale- use all the same tupperwear and portion it out. It's just more efficient.

I'm sure if I used one bowl- weighed it all out in advance then cooked it and just divied by X dishes it would be the same- but my system works- I've successfully bulked and cut three seasons now with a flux of 20 pounds each season.

If it aint broke- don't fix it.