Hi. Mom Of three here

Have you tried CrossFit you do plenty of toning up in the classes

bamakaitlyn wrote: »

I have but i get grossed out putting raw meat on it lol

Here is how I handle raw meat. My equipment are 1) zipper bags. I use zipper sandwich bags to break apart market trays of meat into individual pieces for the freezer. 2) Sharpie marker. I mark the weight of the meat and a brief description of the meat on the bag. For instance, PLCC is Pork Loin Center Cut. 3) scale. the scale never touches the raw meat.

First I weigh one of the zipper bags. The Great Value brand of sandwich zipper bags are 3 grams, the quart bags are 5 grams. Been there, done that.

I place the tray of meat on the counter, removing the plastic cover. I take a zipper bag, turn it inside out, use it as a glove, grab a piece of meat. I hold the meat while pulling the bag back outside-out so that the meat is inside the bag, then I zip it closed and put the clean bag on the scale. I read the scale, subtract 3 or 5, write on the bag, set it aside, and get another bag.

The last remaining piece in the tray is the one I intend to cook. I put the market tray with one last piece of meat on the scale and press "tare". I remove the meat and put it in the skillet. The scale displays the weight of the empty tray as a negative number. That, ignoring the minus sign, is the weight of the meat. It's all easy.

I almost always buy thin cuts of meat. To cook these, I just put the frozen meat on the skillet and it thaws and cooks. For cuts of meat and chicken more than 1/2" thick, I thaw them in the microwave after removing them from the bag.