im looking at numbers for steak/chicken and the numbers for 9oz raw, compared to 9oz cooked is very different, the cooked has much more calories etc. so i assume meat loses some weight while being cooked, the question is about how much?
11-13-2007, 09:38 AM #1
11-13-2007, 09:44 AM #2
11-13-2007, 09:48 AM #3
11-13-2007, 09:51 AM #4
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11-13-2007, 05:59 PM #7
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I cube up my chicken, cook a pound at a time and then divide it into 2 halves or 4 quarter bags. In any case, a pound of chicken is 448 grams, and I like the taste of it when it cooks down to ~400 grams (plus it's easy to divide). Given these numbers, you're looking at losing ~11% of weight to water loss.
That said, it's crucial to weigh before (and after, in my case). All of this is done on a $30 digital scale I got from Walmart (easy returns), and you can easily find one for less or one that's more aesthetically pleasing online. M&F did an article about cooking your food for an entire week on Sunday sometime this spring, and they had a great looking one for around the same price. I'm just not sure of the name brand . . ."That which is measured tends to improve."
Stop wasting time with B.S. and start down the path to becoming bigger and stronger
11-13-2007, 07:41 PM #8
11-14-2007, 06:40 AM #9
When I can, I weigh it raw and estimate fat loss during cooking.
Otherwise, use what makes most sense (yup, even with all this info at our fingertips, common sense still goes a long way).
OR: weigh raw, cook how you would normally, then re-weigh and find the (cooked) nutritional profile that most resembles the change in weight and way you cooked it. Do this once or twice and then just use that info.
Last edited by Jules Verne; 11-14-2007 at 06:43 AM.
11-14-2007, 06:58 AM #10