How do you weigh YOUR chicken?

healthymomwannabe
healthymomwannabe Posts: 252 Member
edited September 26 in Food and Nutrition
I always use frozen chicken breast. It obviously weighs more frozen than when grilled. So when entering the chicken into my food diary, should I enter the frozen weight or grilled weight?

Replies

  • musicgirl88
    musicgirl88 Posts: 504 Member
    I weigh my plate, tare it out to zero, then add the chicken to the plate after it's cooked. I think it's better to weigh the cooked weight, not the frozen weight.
  • Pandorian
    Pandorian Posts: 2,055 Member
    i weigh all my meats raw, restaraunts do the same, check our their menu's they very pointedly indicate that the 1/4 lb weight refers to uncooked weight.
    Same with pasta and the like, measure it dry because that's the only way to get the "same": calorie count as someone else when you cook al dente and they cook it so long it's on the verge of falling apart.
  • veggeslady
    veggeslady Posts: 64
    defrosted raw weight.
  • NowGoWorkout
    NowGoWorkout Posts: 41
    Remember one rule, and will solve so many of the questions on this board. Record conservatively. If it's kcal intake (food), always record the heavier / more calorically dense version. If it's kcal expenditure (exercise), always record the lower burn.
  • meggiecb
    meggiecb Posts: 4
    You always want to weigh your meat after it is cooked ! :)
  • pyro13g
    pyro13g Posts: 1,127 Member
    You have to pick the correct category.

    Chicken - Frozen/Raw

    Chicken - Grilled

    Your losing mostly water weight when grilling chicken breast.
  • juliapurpletoes
    juliapurpletoes Posts: 951 Member
    go to our database and put this in:

    Chicken - Breast, meat only, cooked, roasted


    I always record my cooked weight, because it is just easier that way.

    If you search the database and put "cooked" in you will find many options for most proteins...:smile:
  • Pandorian
    Pandorian Posts: 2,055 Member
    Even the cooked can be different, weighing raw is what gives you the same starting point, you and someone else can start with a 4 oz chicken breast and cook them to your desired level of done and have the weight be different as one cooks the item more "well done" than rare.
This discussion has been closed.

Categories