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Allow gram option when creating a recipe

cressidablumson
cressidablumson Posts: 1 Member
in Feature Suggestions and Ideas
Aaaaah...please, please allow the option to measure by grams instead of just serves when creating a recipe. Current recipe function is unusable because it's limited only to serving size. I weigh all my food, as I know many people do. Having to manually calculate serving size or weigh AN ENTIRE meal is ludicrous.
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  • Alatariel75
    Alatariel75 Posts: 18,227 Member
    I work around this by adding the number of grams the meals is as the serving size, or if that's really high, making the serving size either 10g or 100g and noting that in the title. So if my portion is 250g, I log 2.5 serves.
  • AnnPT77
    AnnPT77 Posts: 34,216 Member
    There's no way for MFP to allow serving sizes in grams when creating a recipe, unless we weight the entire dish. Cooking causes food to gain and lose variable (unpredictable) amounts of weight, mostly from evaporation or absorption of water. That can't be remotely reliably estimated from recipe contents, or even contents plus cooking method.

    I weigh the whole completed food the recipe made, then use the total number of grams as the serving size. When I log a portion, I log the number of servings as the number of grams I ate. It works fine.

    MFP will give a warning message if you try to input a very large number of servings. It will still let you go on and add the recipe that way, if you proceed.

    Some people find it helpful to pre-weigh their most commonly-used pans or baking dishes empty, then tape the list inside a cabinet door or something. Weighing the whole completed dish is then a simple matter of weighing the food pot/dish and all, then subtracting the pot-dish weight.
  • Alatariel75
    Alatariel75 Posts: 18,227 Member
    AnnPT77 wrote: »
    There's no way for MFP to allow serving sizes in grams when creating a recipe, unless we weight the entire dish. Cooking causes food to gain and lose variable (unpredictable) amounts of weight, mostly from evaporation or absorption of water. That can't be remotely reliably estimated from recipe contents, or even contents plus cooking method.

    I weigh the whole completed food the recipe made, then use the total number of grams as the serving size. When I log a portion, I log the number of servings as the number of grams I ate. It works fine.

    MFP will give a warning message if you try to input a very large number of servings. It will still let you go on and add the recipe that way, if you proceed.

    Some people find it helpful to pre-weigh their most commonly-used pans or baking dishes empty, then tape the list inside a cabinet door or something. Weighing the whole completed dish is then a simple matter of weighing the food pot/dish and all, then subtracting the pot-dish weight.

    Heh, I have a note in my phone of the weight of all my most used pots, pans and ovenware! Plates and bowls, too.
  • Hobartlemagne
    Hobartlemagne Posts: 566 Member
    One thing I do is multiply the size of the recipe until the total yield is close to an even 100s number in grams, then change the serving size to however many hundreds it is.
    Example- I multiplied the recipe of a loaf of bread up to a total of 3600g then recorded in the recipe that there are 36 servings.
    You dont have to cook many times more than necessary- just do this on a calculator

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