Home cooks...how specific?

wildcata77

How specific are you when logging your diary after cooking your meals from "technique" rather than a recipe with quantifiable nutrition facts listed?

I struggle with this, b/c I want to include "everything" (even the 2 Tbsp of butter that went into the entire batch of potatoes) but by the time I log it all, I'm exhausted. And quantities are hard to pinpoint when I am just a "cut it up and throw it in a pan" type of girl.

So what do you log when you make your own recipes?

chubswonky

I make the effort to write a list of what I put in a recipe as I prepare it. Then, when I get a chance, I plug it into MFP and save it.

Justkeepswimmin

I measure everything of significant calorie intake - If it's veggies, I'll chop throw in and estimate later.

YukonJoy

I measure the fats/oils but I pretty much estimate everything else. I am a firm believer that as long as I am watching my portions and being conscious of what I am eating that is still pretty darn good.

I mean, my salads can have like 10 different things in them. Who the heck is going to log all that? Unless I'm bored at work of course. Hehe.

♥Amy♥

I'm not a very good cook, especially when it comes to "eyeballing amounts" so I really like to have measurements anyways. So, what I do is create a recipe and log everything that goes into it, weigh the total amount, then divide it by either 4, 6, 8 or more and figure out how much I eat based on the serving size. It's a pain and takes a lot of extra time, which I don't really like, but I figure it's helped me this far, so I should just keep doing it. LOL

CaptainMFP

I measure everything and put it in a recipe within MFP. Typically, I do this before I prep the recipe so I know the outcome. A few recipes have been nixed this way but most just get modified slightly.

sue26

If its high cal e;g; butter or flour, I measure, if its veggies I approximate. I also measure serving sizes only if its high cal

ShellyMacchi

i include measuring absolutely everything.. even the pinch of salt or the tiny drizzle of oilve oil, including the seasonings like pepper flakes etc etc. it all ads up *S*

meticulous would be the word *L*

Maria_81

I try to be as specific possible with all ingredients. Measuring cups and a food scale have been very helpful.

significance

I measure everything and count almost everything, even when I'm making the recipe up as I go along. 2 tbs butter often makes a huge difference to the calorie content per serve, so I pay particular attention to fats and oils. I don't bother listing things like soy sauce, herbs and spices, celery or a small handful of spinach leaves when I know they have negligible calories in the context of the recipe as a whole.

melsinct

I measure everything and put it in a recipe within MFP. Typically, I do this before I prep the recipe so I know the outcome. A few recipes have been nixed this way but most just get modified slightly.

Ditto. It is tedious at first, but now most of my usual recipes are entered in MFP.