Weighing food.
Cat_A_89
Posts: 93 Member
Quick question. Do you weigh food before or after cooking. Like meat and rice ect?
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Replies
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before is much more accurate, but either way just make sure to select and accurate entry (raw if raw - cooked if cooked)
i use raw when i can but it’s not always possible.3 -
Generally, uncooked is going to be more accurate because cooking times can affect calorie density through the addition or evaporation of water and other ingredients. Be sure to choose an "uncooked" or "raw" entry to be sure.3
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Thank you!0
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Quick question. Do you weigh food before or after cooking. Like meat and rice ect?
Depends...but really, you want to make sure you're picking the correct entry. If you cook some chicken and then weigh it, make sure you select a "cooked" entry. For the most part, nutritional information is provided for raw or uncooked weight unless otherwise stated on the package, but if you weigh it cooked and select a "cooked" entry from the database it should be good enough.1 -
I try to use raw whenever I can. The water weight can vary so much from raw to cooked. That said, I'm not super strict and sometimes just guess or use measuring cups, so maybe don't listen to me
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Commander_Keen wrote: »
What is your rationale for this?4 -
I usually do it after. Especially if it's something fatty b/c a lot of the fat will melt off.0
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Depends on what the nutrition label says. Most often it is raw/uncooked. If it says nothing, it is raw/uncooked.
Waiting til after to weigh it then using a raw/uncooked label will totally jack up your numbers.0 -
i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.1 -
i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.
This will work on most cooked meats. I've had to do it myself. However, not everything works out to be 4oz raw=3oz cooked. And good luck ever trying to figure out rice...0 -
Scottgriesser wrote: »i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.
This will work on most cooked meats. I've had to do it myself. However, not everything works out to be 4oz raw=3oz cooked. And good luck ever trying to figure out rice...
I think they were using that as an example... they weight foods uncooked, then cook it then weigh it again, so they know what % of the raw weighed food they are taking. This is how it should be done when cooking something that isn't whole and you take the whole thing.0 -
i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.
You can find entries for cooked meat. For example: 15086, Fish, salmon, sockeye, cooked, dry heat. When I've had to weigh meat cooked (or anything else cooked), I just use the cooked entry.0 -
i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.
You can find entries for cooked meat. For example: 15086, Fish, salmon, sockeye, cooked, dry heat. When I've had to weigh meat cooked (or anything else cooked), I just use the cooked entry.
still not as accurate as we all cook things to different doneness, which affects the amount of water retained, which means the weight is affected.0 -
i make it more complex than it needs to be, but i weigh twice. raw, and cooked. then i pretend the cooked weight is the raw weight. bah...makes sense in my head but i suck at words.
for example:
salmon.
weighed raw, 16 ounces.
weighed cooked, 12 ounces.
made 6 ounces cooked equal to 8 ounces for logging purposes.
i do it this way because i share with the family and can't just do it all in one fatal swoop.
You can find entries for cooked meat. For example: 15086, Fish, salmon, sockeye, cooked, dry heat. When I've had to weigh meat cooked (or anything else cooked), I just use the cooked entry.
still not as accurate as we all cook things to different doneness, which affects the amount of water retained, which means the weight is affected.
Accurate enough when it's not possible to weigh before, especially if you don't tend to eat it super well done (which would tend to lead to underestimates). I almost always weighed and logged using cooked entries for chicken, since I prefer bone-in chicken (same with lamb, some cuts of beef, etc), and it did not cause any problems.0 -
oops, i should have noted that i meant meat or fish. i wouldn't try that with rice lol.
very true that i could go by the cooked weight in the database, and i very well may do that in the future. i'm still fine tuning.0 -
I do it after cooking because I find it easier that way. I think consistency matters more than anything.1
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