weighing food
debrag12
Posts: 1,071 Member
How does It work, how much of each item do you need eash meal etc?
How do you cook fdor more than one person and have the correct amounts?
How do you cook fdor more than one person and have the correct amounts?
0
Replies
-
You choose how much you want. For example, I was making some green beans at my house one day that I was sharing with a friend I had over. I weighed out around 150g for myself and made extra for my friend. I boiled mine first then boiled his while mine were being shocked in ice water. I measured out 1tsp of olive oil and out it in a pan to cook mine and added some spices. Then I took mine off and cooked his. This way I know 150g of green beans + 1tsp of olive oil is what ended up on my plate. If it's too much of a hassle you can estimate, but I like to be as accurate as possible with my logging.0
-
No way am I cooking twice.piece of meat easy, setting my food aside while oven cooking easy, not making a chili or slow cook meal twice.
Will just measure so much, estimate 1/2 and use those calories.0 -
No way am I cooking twice.piece of meat easy, setting my food aside while oven cooking easy, not making a chili or slow cook meakl twice.
Weigh the ingredients for the whole thing, log them, cook the meal, weigh the whole thing after & weigh out however much you want of it, i.e. half or divided by however many other people/servings you want.0 -
Use the recipe tool. It is wonderful. You put in all your ingredients and how many servings it makes. Then you get one serving for yourself, and it's all figured out for you. I have tons of recipes saved, and then I just adjust my recipe if I make it different than normal. I refuse to cook separate meals for my family and myself, but instead make the option I cook healthier without them knowing it.0
-
Use the recipe tool. It is wonderful. You put in all your ingredients and how many servings it makes. Then you get one serving for yourself, and it's all figured out for you. I have tons of recipes saved, and then I just adjust my recipe if I make it different than normal. I refuse to cook separate meals for my family and myself, but instead make the option I cook healthier without them knowing it.0
-
Use the recipe tool. It is wonderful. You put in all your ingredients and how many servings it makes. Then you get one serving for yourself, and it's all figured out for you. I have tons of recipes saved, and then I just adjust my recipe if I make it different than normal. I refuse to cook separate meals for my family and myself, but instead make the option I cook healthier without them knowing it.0
-
Use the recipe tool. It is wonderful. You put in all your ingredients and how many servings it makes. Then you get one serving for yourself, and it's all figured out for you. I have tons of recipes saved, and then I just adjust my recipe if I make it different than normal. I refuse to cook separate meals for my family and myself, but instead make the option I cook healthier without them knowing it.
I use that, I suppose its always an eastimate then.0 -
I weigh/measure all my food and ingredients then add them into the recipe section and put in the appropriate number of how many servings if it's a meal. I usually weigh all meat, since it's usually me and my hubby and our toddler gets a bit of what we eat, I remember what side of the pan/baking sheet, etc are my pieces.0
-
Use the recipe tool. It is wonderful. You put in all your ingredients and how many servings it makes. Then you get one serving for yourself, and it's all figured out for you. I have tons of recipes saved, and then I just adjust my recipe if I make it different than normal. I refuse to cook separate meals for my family and myself, but instead make the option I cook healthier without them knowing it.
This0 -
Use the recipe tool.I use that, I suppose its always an eastimate then.
No It's not an estimate if you put the right amount in to start with0 -
Well, my dietary needs greatly differ from my husband and son's needs. So, sometimes when I cook things we can all eat (such as chicken, or other various veggies) I just make it as per usual, and then weigh out / set aside the stuff I'll be eating before I season up, or do whatever it is I plan on doing to their food recipe wise ( I might make them breaded chicken, add butter to their veggies, etc..)0
-
Use the recipe tool.I use that, I suppose its always an eastimate then.
No It's not an estimate if you put the right amount in to start with
How are going to know just how much mushroom or onion you actually had etc how can you know for sure that you get say 1/2 of everythinvg exactly?
Though going by a recipe you just divide by how many servings it says.0 -
Well you can't exactly but Fortunately there are not many cals in the veggies, it is the meat and carbs that need careful portioning.0
-
How are going to know just how much mushroom or onion you actually had etc how can you know for sure that you get say 1/2 of everything exactly?
Well, no, it's not "scientifically exact" but it's a lot closer than TOTALLY eyeballing it.
Last night, for instance, I made a curry to go over rice noodles. I did measure or weigh all the ingredients as I put them in. Here's where the eyeballing came in: there were three of us. I dished out three somewhat equal plates, us all being adults. There was about another equal serving left in the pot. So, I figure I had 25% of the whole recipe since I didn't go back for seconds.
Did I weigh every plate? No. But it's close enough.
None of our calorie measurements will be exact. To get exact calories, we'd need scientific instrumentation and need to burn each ingredient to measure the heat generated. A calorie is a measurement of the heat (energy) necessary to raise 1 gram of water 1 degree centigrade (Celsius).
This will vary even with equal amounts, by weight, of the same food ingredient. Consider, for instance, mushrooms. Like most if not all vegetables, they are chiefly water, which does not burn. The day they come from the grocery store, they are plump, full of water. After a few days in the fridge, they have shriveled a bit and have proportionally less water in them. Plump, fresh mushrooms have slightly fewer calories by weight than week-old, shriveled mushrooms because a larger proportion of their weight can be attributed to water, which cannot be burned for energy and has no calories.
Is it worth worrying about these minor variations in our daily food calculations? No. Aiming for ballpark figures using the food database, a kitchen scale, and measuring cups gives us a close enough approximation to help us control our weight.0
Categories
- All Categories
- 1.4M Health, Wellness and Goals
- 393.2K Introduce Yourself
- 43.8K Getting Started
- 260.2K Health and Weight Loss
- 175.9K Food and Nutrition
- 47.4K Recipes
- 232.5K Fitness and Exercise
- 421 Sleep, Mindfulness and Overall Wellness
- 6.5K Goal: Maintaining Weight
- 8.5K Goal: Gaining Weight and Body Building
- 153K Motivation and Support
- 8K Challenges
- 1.3K Debate Club
- 96.3K Chit-Chat
- 2.5K Fun and Games
- 3.7K MyFitnessPal Information
- 23 News and Announcements
- 1.1K Feature Suggestions and Ideas
- 2.6K MyFitnessPal Tech Support Questions