Do you weigh food before or after cooking?
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meidoj
Posts: 4 Member
Hi friends,
Just wondering if you weigh your food before or after cooking? Tonight I had grilled chicken and out of interest weighed it before and after. It was around 190g before cooking and around 115g after. Till now I have been weighing before but maybe that means I'm not eating enough... or if I start weighing after, will I end up eating too much?
Thanks in advance for your help and thoughts on the matter, and keep going everyone! You've made it this far! ♡
Just wondering if you weigh your food before or after cooking? Tonight I had grilled chicken and out of interest weighed it before and after. It was around 190g before cooking and around 115g after. Till now I have been weighing before but maybe that means I'm not eating enough... or if I start weighing after, will I end up eating too much?
Thanks in advance for your help and thoughts on the matter, and keep going everyone! You've made it this far! ♡
2
Replies
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I weigh chicken breasts after cooking. For thing that will absorb water or liquids during cooking (oatmeal) I weigh the dry ingredients before cooking.3
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I only weigh it before. If you look up calories it will usually say what the dry weight is and I've always found that works for me.3
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Thanks so much! I'll keep going the way I am. x0
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For meats you're supposed to weigh them raw. I made this mistake for a long time and it really hindered my progress.
I do my cooking in bulk so measuring my meats raw isn't really practical, when I'm cooking 10lbs of chicken breast and the like.
In any case I found an article talking about adjusting for cooked meats. So basically I multiply what I'm eating by 1.5, and I've been having much much better results.
For example if I eat 8oz of chicken breast (cooked) I log it as 12oz.8 -
either way just make sure you are using the right entry in the database. The usda listing usually have raw and at least one method of cooked. . ie. steamed, fried, boiled. I do raw when i can and log it as raw but when i dont know which im going to be eating ahead of time i just weigh cooked and log with cooked entry.1
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doesn't matter... if you weigh it before, use the 'raw' listing in the database, if you weigh it after, use a 'cooked' listing5
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It really doesn't matter as long as you use the right entry.0
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I use the weight that shows me the MOST calories - as I wish to over-estimate intake and underestimate what i've burned.3
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Are the pasta weights cooked or dry? I'm never sure0
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weigh what you log.
weigh raw- log raw.
I weigh everything raw personally - it is the most accurate.0 -
Before whenever possible. Just because you can cook the hell out of something and dry out every drop of liquid from it doesn't mean you cooked out the calories.2
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either way just make sure you are using the right entry in the database. The usda listing usually have raw and at least one method of cooked. . ie. steamed, fried, boiled. I do raw when i can and log it as raw but when i dont know which im going to be eating ahead of time i just weigh cooked and log with cooked entry.
This.0 -
Either is fine just choose the entry that matches what state you weighed it in.
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WriterGirl30 wrote: »Are the pasta weights cooked or dry? I'm never sure
For pasta and rice etc, you want to weigh it dry.0 -
Most things I weigh raw but bacon... always weigh cooked.
And of course be sure to use the correct entry. Preferably the USDA one.1 -
Oops I always thought with pasta if it is 2 oz dry then it would be 4 oz cooked for around 200 calories. So it is still only 2 oz cooked for 200?0
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Ok well I just had some angel hair and ate 112 g because 56 g seemed like hardly anything lol. Guess I'll have to measure it dry and cook separate from my hubby next time to see what it is. Thanks.0
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For cooked servings, after. Otherwise before.0
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I'm down 113 pounds and I always weigh everything before cooking. Must be doing something right. For me there's just too much chance of variation regarding the length of cooking and the resulting volume of fats/liquids that are lost or absorbed during the cooking process.1
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Oops I always thought with pasta if it is 2 oz dry then it would be 4 oz cooked for around 200 calories. So it is still only 2 oz cooked for 200?
You're not too far off with your 4oz cooked, if anything you're overestimating a bit. For most of the pasta I use, 56g dry is about 130g cooked.
Rice is all over the place though!1
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