How to track macros when cooking in bulk?

[brazilian10]

I really have an issue when it comes to tracking macros, especially meats and pasta/rice when cooking in bulk. Everybody says to weigh your meats, pastas, rice, etc RAW. But how are you supposed to do it when cooking in bulk?? I see some guys on YouTube weighing their food after it's cooked, but isn't that an inaccurate way to measure? Please help me!!

I stand here waiting for you to bang the gong
to crash the critic saying
Is it right or is it wrong?

[aussie made]

Weigh it raw. Cook it. Then weigh it out in containers cooked. What I do is. Weight up 600-1kg chicken, turkey etc. cook it all. Then redivide it up cooked in containers.

[tarmyg]

Track macros per how much food you cook. If you cook for 4 days then you know that the food should last 4 days. If you eat more or less one day is irrelevant as long as you eat it all by your 4th day.

Thanks
~T

[gbrice75]

Here's what I do - it's fool proof.

You wanna cook rice, pasta, etc. in bulk, right? Hard to track because water changes the weight and volume dramatically, right? No, it's actually very easy:

Measure out your dry/raw ingredients. Let's say 1/2 cup (dry/raw) rice is 25g carbs, 150 calories. You want 7 servings, 1 for every day of the week.

You'll cook 3.5 cups of rice. Obviously when finished, it'll yield much more than 3.5 cup. Take your total finished product, weigh it, then divide by 7. Portion out by weight and you're done.

This can be applied to any food, for any number of days. Takes all the guess work out.

[brazilian10]

THANKS A LOT @gbrice75, I really like how you explained an issue I had for so long in such a simple way, I appreciate it bro :-)

[gbrice75]

THANKS A LOT @gbrice75, I really like how you explained an issue I had for so long in such a simple way, I appreciate it bro :-)

Anytime!