Accurate Logging???

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Replies

  • MissPatty584
    MissPatty584 Posts: 155 Member
    Eyeballing =/= accurate (especially sauces)


    ^^ This

    I honestly don't understand what the problem is. Use a food scale. Use the recipe builder. It's not rocket surgery.

    Sometimes with the recipe building, one has to have all the recipe consumed before being able to figure out how many servings were in it. There you go- a problem!

    Weight your pot/pan/container(A). cook food. Weigh again(B). Subtract first weight from second weight.(C) Divide by however many servings you think you're gonna have(D), OR dole out a serving, weigh that(E). Divide C by E and get the number of servings you have.


    For example I make soup. My pot is 200 grams. When done the soup+pot weights in at 1100g, meaning I have 900g of soup. I want that bad boy to feed four people. 900/4=225g per serving.

    Boom, done.

    I'll do one better for you (I do this with some things- not all) Put the number of grams as the number of servings!

    That way, you can have as much or as little as you like without all the math, LOL!

    This is what I do also.
  • Wetterdew
    Wetterdew Posts: 142 Member
    I sometimes struggle due to ambiguity. It often doesn't say if these calories apply to a pound of chicken before it's cooked, or after it's cooked. Or if the calories listed for a grapefruit of 250 grams are meant for a peeled or unpeeled grapefruit...obviously it weighs less after you peel it. Or sometimes they list the diameter, too. SOME GRAPEFRUITS HAVE REALLY THICK SKIN AND I DON'T KNOW IF YOU WANT ME TO MEASURE THE PEELED FRUIT OR THE ENTIRE THING!!

    Other than that, I'm fine.
  • imzadi481
    imzadi481 Posts: 86 Member
    Eyeballing =/= accurate (especially sauces)


    ^^ This

    I honestly don't understand what the problem is. Use a food scale. Use the recipe builder. It's not rocket surgery.

    Sometimes with the recipe building, one has to have all the recipe consumed before being able to figure out how many servings were in it. There you go- a problem!

    Weight your pot/pan/container(A). cook food. Weigh again(B). Subtract first weight from second weight.(C) Divide by however many servings you think you're gonna have(D), OR dole out a serving, weigh that(E). Divide C by E and get the number of servings you have.


    For example I make soup. My pot is 200 grams. When done the soup+pot weights in at 1100g, meaning I have 900g of soup. I want that bad boy to feed four people. 900/4=225g per serving.

    Boom, done.

    I'll do one better for you (I do this with some things- not all) Put the number of grams as the number of servings!

    That way, you can have as much or as little as you like without all the math, LOL!

    We need to be friends. You have changed my life.

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