Results 1 to 20 of 20

Thread: Food weighing

  1. #1
    Squats33's Avatar
    Squats33 is offline Associate Member
    Join Date
    Nov 2011
    Location
    East Coast
    Posts
    357

    Food weighing

    Do y'all weight your food before or after you cook. It?

  2. #2
    hingey242 is offline Junior Member
    Join Date
    May 2013
    Location
    Melbourne, Australia
    Posts
    72
    never thought about that lol interesting to know!

  3. #3
    JohnnyVegas's Avatar
    JohnnyVegas is offline Knowledgeable Member- Recognized Member Winner - $100
    Join Date
    Mar 2003
    Location
    The Desert
    Posts
    5,963
    I weigh my meat after. Mostly because there is no way for me to measure all the different chicken breasts and keep track of the weights. I would weigh it before if it was steak that I could trim down to the weight I wanted.

  4. #4
    Bio-Active's Avatar
    Bio-Active is online now AR-Hall of Famer
    Join Date
    Mar 2008
    Location
    L.A
    Posts
    24,561
    Quote Originally Posted by JohnnyVegas
    I weigh my meat after. Mostly because there is no way for me to measure all the different chicken breasts and keep track of the weights. I would weigh it before if it was steak that I could trim down to the weight I wanted.
    Me too. I cook my chicken for the whole week on the BBQ and would just be to herd to weigh it before its cooked

  5. #5
    ppwc1985's Avatar
    ppwc1985 is offline Productive Member
    Join Date
    Jun 2012
    Location
    CT
    Posts
    1,928
    Yep this ^^^^

  6. #6
    JohnnyVegas's Avatar
    JohnnyVegas is offline Knowledgeable Member- Recognized Member Winner - $100
    Join Date
    Mar 2003
    Location
    The Desert
    Posts
    5,963
    Quote Originally Posted by jim230027 View Post
    Me too. I cook my chicken for the whole week on the BBQ and would just be to herd to weigh it before its cooked
    Me too. Ten pounds at a time.

  7. #7
    Bio-Active's Avatar
    Bio-Active is online now AR-Hall of Famer
    Join Date
    Mar 2008
    Location
    L.A
    Posts
    24,561
    Quote Originally Posted by JohnnyVegas

    Me too. Ten pounds at a time.
    Lol I BBQ 3 big savings packs of boneless skinless breasts just to get through the work week. I split them out into containers with my either sweet potato or brown rice. Keeps the chicken fresh works out to almost 15lbs

  8. #8
    Tron3219's Avatar
    Tron3219 is offline Knowledgeable Member
    Join Date
    Apr 2012
    Location
    texas
    Posts
    3,366
    Quote Originally Posted by jim230027

    Lol I BBQ 3 big savings packs of boneless skinless breasts just to get through the work week. I split them out into containers with my either sweet potato or brown rice. Keeps the chicken fresh works out to almost 15lbs
    I bake it, but the same, bout 10-15 pounds for 10 days. Plus 10-15 pounds of fish and beef

  9. #9
    Bio-Active's Avatar
    Bio-Active is online now AR-Hall of Famer
    Join Date
    Mar 2008
    Location
    L.A
    Posts
    24,561
    Quote Originally Posted by Tron3219

    I bake it, but the same, bout 10-15 pounds for 10 days. Plus 10-15 pounds of fish and beef
    You need some greens to bro... Lol

  10. #10
    TheResearcher is offline New Member
    Join Date
    May 2013
    Posts
    12
    I weigh after cooking. 8-10 oz meat in a ziplock baggy for each serving...I'll cook up 10-15 pounds of turkey burger or low fat beef at a time and lay out 20-30 ziplock bags ready to go for next 2-4 days.

  11. #11
    Bonaparte's Avatar
    Bonaparte is offline AR-Hall of Famer
    Join Date
    Aug 2009
    Posts
    13,504
    Depends on what you account for.
    But definitely do not go by dry/raw weight macros and weigh/measure everything once cooked.

  12. #12
    Back In Black's Avatar
    Back In Black is offline Beach Bodybuilder ~Elite-Hall of Fame~
    Join Date
    Mar 2006
    Location
    Blighty
    Posts
    17,186
    I never weigh anything after. Only before.
    NO SOURCES GIVEN

  13. #13
    krugerr's Avatar
    krugerr is offline Knowledgeable Member
    Join Date
    Sep 2012
    Location
    UK (Nr London)
    Posts
    3,902
    It depends what I am cooking... If I am bulk cooking rice, I weigh it first to make sure I have the right amount cooked for that week, then once its cooked, I weigh it and divide it into however many meals I need. As X amount of uncooked will not always weight exactly the same once cooked, due to slight variances in water used.

    My chicken however, I buy this in 10kg fresh boxes, I then break it down into 500g bags and freeze it. So I know I just need 1 bag a day, once its cooked it just roughly divide it into two equal portions. I dont bother with weighing it, as depending upon how its cooked, it'll weigh differently.

  14. #14
    Squats33's Avatar
    Squats33 is offline Associate Member
    Join Date
    Nov 2011
    Location
    East Coast
    Posts
    357
    What about 1-2 cups of veggies. Does that correlate into 8-16 ounces or no? Broccoli at 1-2 cups is diff than say spinach at 1-2 cups... Also perplexed by that

  15. #15
    rollingthunder's Avatar
    rollingthunder is offline Associate Member
    Join Date
    Aug 2012
    Posts
    220
    Quote Originally Posted by Squats33 View Post
    What about 1-2 cups of veggies. Does that correlate into 8-16 ounces or no? Broccoli at 1-2 cups is diff than say spinach at 1-2 cups... Also perplexed by that
    this is why it is better to go by weight than "volume" (cups)

  16. #16
    krugerr's Avatar
    krugerr is offline Knowledgeable Member
    Join Date
    Sep 2012
    Location
    UK (Nr London)
    Posts
    3,902
    Quote Originally Posted by rollingthunder

    this is why it is better to go by weight than "volume" (cups)
    I hate the American measurement of cups... First time I tried to make a cake I used a recipe like that, I ended up with a horrendous mixture because I used an actual cup/mug.

    Needless to say I learned quickly!

  17. #17
    baseline_9's Avatar
    baseline_9 is offline The Transformer ~VET~Recognized Staff Winner - $100
    Join Date
    Nov 2009
    Location
    UK Get in the diet forum!
    Posts
    7,901
    Weigh everything raw.... Weigh it raw 'as is'....


    And I don't get what the problem is with the guys who say its hard to do before.... I don't get it.... Weigh it and then punch the numbers into a macro counter like myfitnesspal..... If u make chicken for 5 days just devide it by 5....
    Don't be a 'Bro'..... Believe nothing....Question everything

    Baseline - Working to phase out this generation of Bro-Scientists

    Stop over thinking nutrition - If you want something to think about download Myfitnesspal and learn how to count macros




  18. #18
    Bonaparte's Avatar
    Bonaparte is offline AR-Hall of Famer
    Join Date
    Aug 2009
    Posts
    13,504
    Quote Originally Posted by Squats33 View Post
    What about 1-2 cups of veggies. Does that correlate into 8-16 ounces or no? Broccoli at 1-2 cups is diff than say spinach at 1-2 cups... Also perplexed by that
    It doesn't matter that much, since those vegetables have very few calories to begin with.
    Ideally you should weigh them, but eyeballing a cup of vegetables is no big deal.

  19. #19
    JohnnyVegas's Avatar
    JohnnyVegas is offline Knowledgeable Member- Recognized Member Winner - $100
    Join Date
    Mar 2003
    Location
    The Desert
    Posts
    5,963
    Quote Originally Posted by baseline_9 View Post
    Weigh everything raw.... Weigh it raw 'as is'....


    And I don't get what the problem is with the guys who say its hard to do before.... I don't get it.... Weigh it and then punch the numbers into a macro counter like myfitnesspal..... If u make chicken for 5 days just devide it by 5....
    Your averaging is a frickin' awesome idea. Doing that from now on. Thank you.

  20. #20
    baseline_9's Avatar
    baseline_9 is offline The Transformer ~VET~Recognized Staff Winner - $100
    Join Date
    Nov 2009
    Location
    UK Get in the diet forum!
    Posts
    7,901
    Quote Originally Posted by JohnnyVegas View Post
    Your averaging is a frickin' awesome idea. Doing that from now on. Thank you.
    That's what I always used to do when cooking in bulk....
    I'd plan to eat say a pound of chicken a day for 7 days... Go to the butcher, ask for just over 7lbs of chicken (few ounces over for trimmings) cook it all up then just eat that over the course of 7 days.... Split it 7 ways or just eyeball it, it's no biggie when your eating it all in the end anyway....
    Don't be a 'Bro'..... Believe nothing....Question everything

    Baseline - Working to phase out this generation of Bro-Scientists

    Stop over thinking nutrition - If you want something to think about download Myfitnesspal and learn how to count macros




Thread Information

Users Browsing this Thread

There are currently 1 users browsing this thread. (0 members and 1 guests)

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
  •