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# Thread: how much weight (oz) is lost during cooking

1. ## how much weight (oz) is lost during cooking

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?

2. Originally Posted by mafty
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?
Depends on temperature, time and to some extent the amount of fat in the protein. If your cooking a chicken breast well done you see at least a 25% lose, same with steak and possibly more. If your cooking to a just done state with the chicken breast, then much less, maybe 10%. Your results may vary.

3. I put a 6 ounce 96% lean hamburger pattie and the girl and left it on grill on acsident overnight and it looked like a hockey puck (LOL)

4. Originally Posted by mafty
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?
Too many variables. Weigh it raw. End of Story.

5. Originally Posted by baarat

it also varies on what u cook it on also.. a grill, in the oven etc etc

it will come out different, just weigh it out raw and hit fitday.com

it will be too complicated to every try and figure it out

too many factors

6. alright sounds good to me, i will use raw stats from fitday. thanks

7. 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 . . .

8. I can tell you that 20 ounces of 90% lean beef will cook down to 14 oz in a pan.

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.

10. i hate how liver cooks down, its a rare treat in my house cause my parents think its disgusting and 4 oz cooks down to like 2

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