How do you measure spaghetti?
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Ok, and that's good it works for you. Personally I feel like weighing my food plus counting calories is just too much. Due to my past I'd prefer to not get that far into things such as measuring, I just don't feel like that would be good for me.
But, calorie counting is one of those things that it's good to be obsessive about. I also had an eating disorder when I was younger, and accurate calorie counting does not trigger that at all for me.I'm afraid of getting to obsessive- past ED.
But you already *are* measuring. That's what this entire thread you started is about.
The only difference a scale will make is give you an accurate number for what you are already doing.0 -
I have a dry spaghetti measure. Bed, Bath & Beyond have them…Tupperware used to sell a plastic piece that had holes in it like the diagram someone posted. My spag. measure has a sliding piece that allows me to enlarge or shrink the measuring space based on portion size.
No I don't have a scale or make cooked measurements but once one knows visually how much a serving is by cooking a single portion, I'm ok w/eye-balling it from then on.0 -
1/2 cup of cooked spaghetti is one serving. Is that what you mean? Or do you mean uncooked?0
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I also find that obsessive measuring isn't good. I don't want to feel like i am caged or I can't go out and enjoy a meal without panicking about how many cups the rice is or how many calories is this and that. It is ridiculous. Everything should be done in moderation.
My opinion.
Get a scale, get cups, measure some days and don't measure on other days to keep your sanity.0 -
QFT...I don't see the difference either regarding whether you measure with a scale or whatever else you're preferring to measure with that you believe won't make you obsessive. The scale is the most accurate. Otherwise just use a measuring cup or go by eye
Good luck!
Ok, and that's good it works for you. Personally I feel like weighing my food plus counting calories is just too much. Due to my past I'd prefer to not get that far into things such as measuring, I just don't feel like that would be good for me.
But, calorie counting is one of those things that it's good to be obsessive about. I also had an eating disorder when I was younger, and accurate calorie counting does not trigger that at all for me.I'm afraid of getting to obsessive- past ED.
But you already *are* measuring. That's what this entire thread you started is about.
The only difference a scale will make is give you an accurate number for what you are already doing.0 -
But, calorie counting is one of those things that it's good to be obsessive about. I also had an eating disorder when I was younger, and accurate calorie counting does not trigger that at all for me.I'm afraid of getting to obsessive- past ED.
Issues in my past life as well, having a kitchen scale does not seem to affect me either. Have not been able to get away from weighing myself 4-6 times a day... but I knew that would be the risk of having a personal scale in the house. I have made a commitment to myself to only document the number weekly. And I have held to that since the end of October 2013.
Using a kitchen scale has been empowering for me, not to mention its almost impossible to get an accurate accounting by measuring things like shelled walnuts. If I want to measure out 1 ounce of walnuts using a 1/8th cup measure, I am generally shorting myself by 50%. I don't want to do that either. With the scale, I have a much more accurate accounting of what goes in my mouth.0 -
1/2 cup of cooked spaghetti is one serving. Is that what you mean? Or do you mean uncooked?
On my box of spaghetti its listed as 2oz dry, so I would expect that measurement (1/2 cup) per serving is cooked.0 -
1/2 cup of cooked spaghetti is one serving. Is that what you mean? Or do you mean uncooked?
One serving of pasta, is what you can fit into the cup of your hand (a handful). Contrary, to what you'd be served in a restaurant.0 -
Oh, I don't have a scale. I'd rather not get one though.
If you do not weigh your food, you don't really know how much you are eating. Why are you supposed to that concept?0 -
Since this thread was posted I am reformed - I weigh it before cooking and it is actually a bigger portion than if you try to do it after it's cooked. :ohwell:0
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1/2 cup of cooked spaghetti is one serving. Is that what you mean? Or do you mean uncooked?
Really?! OMG, I've been using one cup cooked as 2oz dry.
I cook the whole box (and sometimes dump in whatever left over pasta is sitting in the fridge) when I make it but then doing one serving from that giant bowl does my head in. I suppose I could weigh it all. My meals are so dang busy and pasta is always done on a busy night because it is easy. I know - wah wah.
I'm going to actually cook 2oz today and then put it in a measuring cup to see. I've always used the one cup but if it is just half a cup - damn. That is hardly worth it. How do normal human beings find 1/2 cup of pasta a serving? lol 0 -
One serving of pasta, is what you can fit into the cup of your hand (a handful). Contrary, to what you'd be served in a restaurant.
But who's hand ?0 -
I too love my scale. I found when I was eye balling it, I was underestimating especially when it came to meat. Takes seconds and so much time is saved. I now am losing so much better, and I think it's because I wasn't eating enough. Good luck..0
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Oh, I don't have a scale. I'd rather not get one though.
How are you going to weigh your food ?
No matter what you do, get a scale...the cheapest one you can find. It's the #1 " slimming down " aid !
When I had no scale I used to eyeball fish & chicken. I knew that the size of my palm would be a serving size of appr. 3oz. When I had a scale I found out that my average amount were 6oz, because I did not take the thickness of the meat/fish into consideration.0 -
Ok, and that's good it works for you. Personally I feel like weighing my food plus counting calories is just too much. Due to my past I'd prefer to not get that far into things such as measuring, I just don't feel like that would be good for me.
But, calorie counting is one of those things that it's good to be obsessive about. I also had an eating disorder when I was younger, and accurate calorie counting does not trigger that at all for me.I'm afraid of getting to obsessive- past ED.
If you aren't comfortable with a scale, if you think you'll regress to past dangerous habits, don't let anyone badger you into getting one. Eating disorders are complicated, you know yourself, no-one else in this forum does. Perhaps one day you'll reach a point where you think you can handle it without becoming obsessive; but til then, just do what you feel. Best of luck to you!0 -
Spaghetti is one of the few times I use a cup instead of a scale. I do that because the serving size on the box is for dry pasta. I cook for 4 people, and I am not going to cook my 2 oz separately. That just seems incredibly silly to me, and completely unnecessary.
I lost 53 pounds in 2013 (this is a new account), so it obviously worked.
I usually just weigh out 2 oz. if I'm cooking for myself. However, after doing a lot of samples, I find that 2 oz. dry usually comes out to 5 oz. cooked. Run some after-cooking tests on your 2 oz. pasta and see where it comes out for you. Probably varies depending upon type of pasta and cooking length. Just get to know your pasta. At least that way I can cook spaghetti for more than one and just measure out my 5 oz..0 -
Also I am a carb lover and limited myself to the one cup and use spaghetti squash to offset the extra I would like to have.
Mixing spaghetti squash and spaghetti is a good trick that really gives you a big plateful without too many added calories. You can also use bean sprouts! I used to use a bag of fresh bean sprouts (cooked a bit so they weren't crunchy). Can't find those often any more but canned bean sprouts work.0 -
It seems easiest for me just to cook the package and divide the cooked weight by the number of servings in the package to determine how much a cooked serving weighs.
When multiple people are eating it and serving themselves, it's not very feasible to worry about dry weights.0 -
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I use a scale, but measure in ounces. I don't measure a lot of my food, but I can't seem to get the hang of eyeballing pasta. I always underestimate.0
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Well, I still see pasta in the stores, so I don't think the question really has a time limit.0
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Buy a scale. You can get one on Amazon for about 15 bucks. Will make your life much easier. Will add a lot of confidence in what you're doing. You'll know, pretty exactly, how many cals you're actually eating.0
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purplishblue wrote: »I'm afraid of getting to obsessive- past ED.
Then don't do it! Geez, I don't why people are so insistent that everyone do things just like they do. You know yourself best. Do you what is best for you.0 -
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I finally gave it up, too many calories. If I want spagettii now I use Spagetti Squash instead. You should try it, it is really good and no where near the number of calories.0
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2oz uncooked = 5oz cooked, food scale 0
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You could also estimate based on your hand size... I think a serving is supposed to be approx. the diameter of a woman's thumb (for long pasta). But that's inaccurate. But it's a simple place to start. That's if it's the main course though (use half for a side dish). Or I've heard you can make a circle with your index finger and your thumb - but place your index finger at the base of your thumb where it joins your hand.... that is one portion.
Now whether a portion is the same as a serving, IDK, but maybe someone else has tips.0
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