Weigh before or after cooking??
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I wonder whether someone could help me with a ramen noodles dilemma?
Calories by packet weight: apparently 143
Calories after cooking: apparently nearly 500!
I am missing something very, very obvious here, and if someone could explain what that is, I'd be really grateful xD0 -
I mostly weight things like chicken, steak or pork chops after it's cooked. I often cook up an entire bag/package of chicken breast so why (or how more importantly) do I weigh each piece and somehow mark which weighs what and lay them out just right on the grill so I know which piece is what weight. No thanks! I'm a pretty nit-picky tracker but this has worked and I don't think it's hindered me any. But I'm careful about what entries I use or use USDA values.
The only time I weighed meat raw was when it was going into a recipe, say ground beef or turkey.0 -
Unless it specifies on the package or recipe, I weigh everything before cooking/eating. When you are making a recipe and it calls for 1 lb of hamburger, you don't cook the hamburger first and then weigh out 1 lb, you weigh the lb before cooking. I'm assuming it should work the same way for all things....0
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If you type, say, "chicken calories" into Google, they now provide detailed nutrition information, including calories for cooked items.0
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i weigh all meat before cooking it. Most products should be weighed in its raw form.
Pasta is the one that is hard to do. I tend to measure it out after cooking it b/c it swells when cooked bringing it to a state that you can measure it and know you are not eating more than the serving size.
Chef Jenn
All the pasta I have bought says the NI is for the dry weight.....0 -
intresting question0
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