How do you calculate weight of things like chichen thighs etc?
comptonelizabeth
Posts: 1,701 Member
You don't eat the bone obviously....Do I just do a rough estimate? ( Please don't say I have to cut it all off the bone and then weigh it?!)
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I always just guestimated the best I can...but I also don't eat bone in all that often...I do like thighs, but I usually eat boneless skinless...I love wings, but when I'm eating wings, all bets are off and I'm just eating wings...4
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Ps and whilst on the subject: pasta and rice - do I weigh them cooked or uncooked?0
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i always eat boneless. i don't like chicken on the bone. grosses me out. but, if i ever DO have it on the bone, i will literally de-bone it first, then weight it, and THEN put it on my plate. or just guesstimate about what it is. i normally over estimate a little just to be sure.2
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cwolfman13 wrote: »I always just guestimated the best I can...but I also don't eat bone in all that often...I do like thighs, but I usually eat boneless skinless...I love wings, but when I'm eating wings, all bets are off and I'm just eating wings...
Yep,me too! And thighs and drumsticks. I
My goal is weight gain so I don't want to assume I'm eating more than I actually am.
Thanks!0 -
littlebritttfit wrote: »i always eat boneless. i don't like chicken on the bone. grosses me out. but, if i ever DO have it on the bone, i will literally de-bone it first, then weight it, and THEN put it on my plate. or just guesstimate about what it is. i normally over estimate a little just to be sure.
I like it bone and skin on,though you're right - it's a bit gross. Cutting it all off first takes the fun out of picking it up and eating it with your fingers .....Sigh0 -
comptonelizabeth wrote: »Ps and whilst on the subject: pasta and rice - do I weigh them cooked or uncooked?
The package should say...generally speaking, things like this are for the raw/uncooked weight.0 -
OK, thank you0
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Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.6
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jmbmilholland wrote: »Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.
Actually- that never occurred to me! Thanks- I'll do that.4 -
Weigh it, eat it, weigh what's left. For pasta and the like, if you weigh it cooked log "cooked" pasta. If you weigh it before cooking log it as "uncooked". I log mine as cooked because I cook for the family and don't want to cook mine separately after weighing it.
I don't recommend questimating anything. The more you take control of your food intake the more you have control of your results.3 -
Are you familiar with the palm of your hand? The (x,y,z) of your hand is about 4 ounces of meat. I use the "weigh raw and weigh bones afterward method", and refrain from chicken-fried as the added oil, flour, milk, eggs is un-measurable.1
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jmbmilholland wrote: »Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.
+1 for this. I love steak. I prefer boneless, but sometimes the bone-in steaks are really cheap. I weigh the meat before I cook it, then I weigh the bones and any portion I didn't eat afterwards and subtract.2 -
As above, I weigh raw, cook, eat, weigh the bone, subtract. It's not perfect as bone does contain some nutrient that will leech during cooking, but honestly, if that puts you in a surplus, your tracking was off elsewhere.2
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Weigh the bone after you're done chewing the meat off
It might be a bit lighter than when the meat was uncooked, but close enough, and on the conservative side.
Weigh raw meat (optional, depends on your preference of when you like to weigh your meat)
Cook meat.
Weigh cooked meat (optional. But pick either raw or cooked and make sure the database entry matches)
Eat meat.
Weigh bone.
Subtract weight of bone from raw meat or cooked meat.
Enter into MFP.1 -
comptonelizabeth wrote: »jmbmilholland wrote: »Probably the easiest way (if you want accuracy and not a guess) is to weigh it beforehand, eat it, then weigh the bones afterward. If you're doing numerous pieces, like chicken wings, and they are consistently sized, you can probably weigh one before and after rather than the whole pile. Personally, I have had success estimating, or relying on the Lee's (or whatever) nutritional data, but it just depends on how easily you are losing and what your logging goals are.
Actually- that never occurred to me! Thanks- I'll do that.
It didn't occur to me either till I read it on another thread here.
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If I'm being super picky, I'll weigh the chicken, eat it, weight the bones, then subtract the difference.1
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Weigh the bone after you're done chewing the meat off It might be a bit lighter than when the meat was uncooked, but close enough, and on the conservative side.
Weigh raw meat (optional, depends on your preference of when you like to weigh your meat)
Cook meat.
Weigh cooked meat (optional. But pick either raw or cooked and make sure the database entry matches)
Eat meat.
Weigh bone.
Subtract weight of bone from raw meat or cooked meat.
Enter into MFP.
Thank you! I'm so damn germ-phobic that I'd probably feel compelled to soak my scales in bleach after putting raw chicken on them. Think I'll do what you and a couple of others have suggested - weigh it cooked,eat it then weigh the remains.
My family will have me certified
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JeromeBarry1 wrote: »Are you familiar with the palm of your hand? The (x,y,z) of your hand is about 4 ounces of meat. I use the "weigh raw and weigh bones afterward method", and refrain from chicken-fried as the added oil, flour, milk, eggs is un-measurable.
Thank you- I didn't know this; useful to know!0 -
In my experience, I take off the bone, then weigh the meat (cooked). Then I weigh the bone because I save it to make broth.
If they're wings, then I would probably just subtract the difference.1 -
comptonelizabeth wrote: »Weigh the bone after you're done chewing the meat off It might be a bit lighter than when the meat was uncooked, but close enough, and on the conservative side.
Weigh raw meat (optional, depends on your preference of when you like to weigh your meat)
Cook meat.
Weigh cooked meat (optional. But pick either raw or cooked and make sure the database entry matches)
Eat meat.
Weigh bone.
Subtract weight of bone from raw meat or cooked meat.
Enter into MFP.
Thank you! I'm so damn germ-phobic that I'd probably feel compelled to soak my scales in bleach after putting raw chicken on them. Think I'll do what you and a couple of others have suggested - weigh it cooked,eat it then weigh the remains.
My family will have me certified
Does your scale have a "tare" or "zero" function? I always put a plate on my scale, zero it out, and put anything raw on that instead. Then that gets popped into the dishwasher!
I think I heard that it's not the most sanitary to put food directly on the scale anyway!0 -
comptonelizabeth wrote: »Weigh the bone after you're done chewing the meat off It might be a bit lighter than when the meat was uncooked, but close enough, and on the conservative side.
Weigh raw meat (optional, depends on your preference of when you like to weigh your meat)
Cook meat.
Weigh cooked meat (optional. But pick either raw or cooked and make sure the database entry matches)
Eat meat.
Weigh bone.
Subtract weight of bone from raw meat or cooked meat.
Enter into MFP.
Thank you! I'm so damn germ-phobic that I'd probably feel compelled to soak my scales in bleach after putting raw chicken on them. Think I'll do what you and a couple of others have suggested - weigh it cooked,eat it then weigh the remains.
My family will have me certified
Does your scale have a "tare" or "zero" function? I always put a plate on my scale, zero it out, and put anything raw on that instead. Then that gets popped into the dishwasher!
I think I heard that it's not the most sanitary to put food directly on the scale anyway!
No I don't but it's on my shopping list!0 -
I prefer chicken bone-in. With breasts I pull the meat off the bone and weigh that. With thighs and legs I normally weigh and subtract what's left. I (of course) use the cooked entries for this purpose.0
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lemurcat12 wrote: »I prefer chicken bone-in. With breasts I pull the meat off the bone and weigh that. With thighs and legs I normally weigh and subtract what's left. I (of course) use the cooked entries for this purpose.
I'm never sure whether the calories on the packet refer to cooked or raw product. And if I get meat from the butcher I have to rely on the database- or Google!0 -
Bone in chicken is usually more calories so my advice until you hit your goal weight is to just to eat boneless skinless breasts0
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Karb_Kween wrote: »Bone in chicken is usually more calories so my advice until you hit your goal weight is to just to eat boneless skinless breasts
My goal is weight gain though- so bone in and skin on is more calorie dense.1 -
I get my meat from a farm and so always use the USDA entry. If you buy packaged meat with a calorie count on it, it's normally the raw, I believe, unless it says otherwise. The only reason to use the number on the package is that some add saline solution which messes up weight, but I suspect that for the cooked meat it would cook out and that the USDA entry would be safe.
Here's the site so you can search: https://ndb.nal.usda.gov/ndb/search/list
The descriptions that come up can be used to find the identical entry in MFP usually.0 -
Thank you- I'll look at the link. I'm in the uk but,chicken is chicken- right?0
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Yeah, it shouldn't matter.0
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Weighing raw is more exact, since the cooked weight will depend largely on how it's cooked, how long it's cooked, and what you cook it in. Just put a plate on the scale first to weigh raw (honestly I'd do that for cooked food too). If you don't have a tare function, note the weight of just the plate, then put the chicken on and the difference is the weight of the chicken. Then weigh the bone before you throw it out and subtract that to get the weight of what you ate. Once you do it a few times, it just becomes second nature1
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When I eat things like ribs, or chicken on the bone, I'll weigh the whole thing, eat what I want, then weigh the bones afterward and subtract to get the amount of the meat that I ate. Mostly though we buy boneless skinless chicken breasts and thighs at the store and we can simply weigh the whole thing. ;P0
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