Recipe serving size

rstcd
rstcd Posts: 1 Member
edited November 29 in Recipes
When creating a recipe, the alternatives given for serving size are in finite values that sometimes do not work for a given ingredient

Replies

  • kami3006
    kami3006 Posts: 4,979 Member
    rstcd wrote: »
    When creating a recipe, the alternatives given for serving size are in finite values that sometimes do not work for a given ingredient

    Yes, sometimes I have to sort through a ton of them to find one that fits. Given that it's user generated, it can be hard to find good entries. Try adding the measurement to your search (i.e. baking soda grams)
  • hroderick
    hroderick Posts: 756 Member
    I may not understand the problem. I enter a recipe manually, the total amount and calories for each ingredient, the total servings. The total calories and other macros are split into the number of servings. I log 1 serving and the portion of calories and other macros fill my log. here's no need to split each ingredient by serving.

    You can also enter a decimal portion of each ingredient. Use, for example, 0.25 cup for 1/4 cup
  • kami3006
    kami3006 Posts: 4,979 Member
    edited October 2018
    I read it to mean that a lot of the entries have units that don’t apply. Like baking soda in milliliters or fluid ounces. Sometimes the drop down list doesn’t have any that are useful.
  • paniolo1
    paniolo1 Posts: 4 Member
    When I search for alternative ingredients I can usually find one that has the measurements I want (metric), occasionally I have to do some conversion calculations.

    For the final serving count I weigh the cooked meal which accounts for cooking evaporation and divide by 100g so each serving is 100g. I weighed my pans and have those on a post it note. When I'm done I toss a hot pad on scale, tare it out then weigh entire cooked dish then subtract pan weight from total, divide by 100 and round down. Then when I eat it I can input 1.45 servings for 145g, calorie count will be slightly overstated this way since you can't put partial servings in the recipe calculator. If that inaccuracy bothers you use 10g servings. Hmmm, writing this out makes me wonder if you could use 1g servings, that would depend if the serving size field supports 3 or even 4 digit inputs for large recipes?
  • Blackwatch2000
    Blackwatch2000 Posts: 20 Member
    edited November 2018
    paniolo1 wrote: »
    When I search for alternative ingredients I can usually find one that has the measurements I want (metric), occasionally I have to do some conversion calculations.

    For the final serving count I weigh the cooked meal which accounts for cooking evaporation and divide by 100g so each serving is 100g. I weighed my pans and have those on a post it note. When I'm done I toss a hot pad on scale, tare it out then weigh entire cooked dish then subtract pan weight from total, divide by 100 and round down. Then when I eat it I can input 1.45 servings for 145g, calorie count will be slightly overstated this way since you can't put partial servings in the recipe calculator. If that inaccuracy bothers you use 10g servings. Hmmm, writing this out makes me wonder if you could use 1g servings, that would depend if the serving size field supports 3 or even 4 digit inputs for large recipes?

    I regularly use the full recipe weight as the serving size (three or four digits) so one serving = one gram.
  • kami3006
    kami3006 Posts: 4,979 Member
    Blackwatch2000 wrote: »
    paniolo1 wrote: »
    When I search for alternative ingredients I can usually find one that has the measurements I want (metric), occasionally I have to do some conversion calculations.

    For the final serving count I weigh the cooked meal which accounts for cooking evaporation and divide by 100g so each serving is 100g. I weighed my pans and have those on a post it note. When I'm done I toss a hot pad on scale, tare it out then weigh entire cooked dish then subtract pan weight from total, divide by 100 and round down. Then when I eat it I can input 1.45 servings for 145g, calorie count will be slightly overstated this way since you can't put partial servings in the recipe calculator. If that inaccuracy bothers you use 10g servings. Hmmm, writing this out makes me wonder if you could use 1g servings, that would depend if the serving size field supports 3 or even 4 digit inputs for large recipes?

    I regularly use the full recipe weight as the serving size (three or four digits) so one serving = one gram.

    Yep, same.
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