Replies
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i find the problem with weighing cooked weight is sometimes im adding breading a curry sauce or sauces in stir fry for example and i cant pick the chicken out and weigh it..so i just weigh all the things separately
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it would remain the same if what you looked up was the amount of calories for 'raw' chicken--I always weigh mine raw but make sure I'm seeing cals for raw not for cooked...water some fat etc will cook off...
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how many people are you cooking for? could you make double portions of something you make earlier in the week and freeze? Or I will often make a batch of marinara sauce on weekend then freeze that in ziplocs in portions...so i can make a quick grilled chicken or whip up some meatballs (in 20 minutes) ..makes cooking that…
