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Thread: Food weighing
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05-29-2013, 05:02 PM #1
Food weighing
Do y'all weight your food before or after you cook. It?
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05-29-2013, 05:04 PM #2Junior Member
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- May 2013
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- Melbourne, Australia
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never thought about that lol interesting to know!
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05-29-2013, 06:40 PM #3
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.
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05-29-2013, 07:16 PM #4Originally Posted by JohnnyVegas
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05-29-2013, 07:17 PM #5
Yep this ^^^^
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05-29-2013, 07:17 PM #6
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05-29-2013, 07:28 PM #7Originally Posted by JohnnyVegas
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05-29-2013, 08:28 PM #8Originally Posted by jim230027
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05-29-2013, 08:57 PM #9Originally Posted by Tron3219
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05-29-2013, 09:03 PM #10New Member
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- May 2013
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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.
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05-29-2013, 09:06 PM #11
Depends on what you account for.
But definitely do not go by dry/raw weight macros and weigh/measure everything once cooked.
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05-30-2013, 01:10 AM #12
I never weigh anything after. Only before.
NO SOURCES GIVEN
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05-30-2013, 05:35 AM #13
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.
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05-30-2013, 07:35 AM #14
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
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05-30-2013, 12:10 PM #15
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05-30-2013, 12:15 PM #16Originally Posted by rollingthunder
Needless to say I learned quickly!
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05-30-2013, 12:34 PM #17
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....
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05-30-2013, 12:47 PM #18
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05-30-2013, 01:12 PM #19
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05-30-2013, 03:27 PM #20
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....
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