Chicken breast size

lilawolf
lilawolf Posts: 1,690 Member
edited December 2024 in Food and Nutrition
If I get a rotisserie chicken (one of my faves), the breast seems Much larger than when I get a chicken breast out say on a cobb salad or on a sandwich. Is this just because the moisture plumps up the rotisserie breast so much more? Do I log the same thing? Thanks!

Replies

  • melsinct
    melsinct Posts: 3,512 Member
    This is where weighing is helpful. Log it by ounces of cooked white chicken meat, no skin or bones. Also, when estimating calories when eating out, it is always helpful to keep the old stand-by in mind: if it's the size of a deck of cards, it is roughly 3 ounces
  • lilawolf
    lilawolf Posts: 1,690 Member
    This is where weighing is helpful. Log it by ounces of cooked white chicken meat, no skin or bones. Also, when estimating calories when eating out, it is always helpful to keep the old stand-by in mind: if it's the size of a deck of cards, it is roughly 3 ounces

    That makes a lot of sense; however, if the breast is being plumped by all of the moisture, then part of the weight would be water not meat. Seems like the rotisserie would be the moistest way to cook chicken, and fried under a press like they are doing in the restaurant would be the driest. Of course, guestimation is always the best we can do at this, but I am concerned about 50 calories or more difference.
  • melsinct
    melsinct Posts: 3,512 Member
    This is where weighing is helpful. Log it by ounces of cooked white chicken meat, no skin or bones. Also, when estimating calories when eating out, it is always helpful to keep the old stand-by in mind: if it's the size of a deck of cards, it is roughly 3 ounces

    That makes a lot of sense; however, if the breast is being plumped by all of the moisture, then part of the weight would be water not meat. Seems like the rotisserie would be the moistest way to cook chicken, and fried under a press like they are doing in the restaurant would be the driest. Of course, guestimation is always the best we can do at this, but I am concerned about 50 calories or more difference.

    That is the downfall of not cooking items yourself- guessing is your only option and you will never be able to be *that* accurate. You have to accept the margin of error (let's say 50 calories) or cook from scratch.
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