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How to weigh food - Cooked or uncooked?

J

Joe2000

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Hi, could anyone tell me if you're supposed to weigh food before you cook it or after you cook it? As well as frozen food, frozen or cooked? Thanks for any help in advance
 
I weigh my food after it’s cooked and www.calorieking.com has the option of cooked or not cooked. I especially do this with protein as there’s far and water that get lost in cooking. Same with steamed veggies
 
Ah.. it.. depends?

If it's for carb management, check the lable on the food. So things like rice or spuds typically give you values based on cooked weight. If it's for portion control, then cooked weight. And if it's for recipes, I tend to view those more as guidelines. Some seem overly precise thanks to modern digital scales. So I tend to follow those roughly, and just keep tasting :)
 
Still confused with uncooked pasta and cooked pasta (spaghetti, rice, pasta) as you get two different carbs reading. Which one would you use? So much to learn. Thank you.
 
I have to admit here that I do not weigh foods cooked or raw. If the label says more than 10g per 100g then I just do not eat it. I did ponder once on weighing meat but as I often have pork chops I though well, I am not going to cut the meat off the bone to weigh it before cooking so I abandoned the whole idea. This is just a personal thing.
 
Joe2000 said:
Still confused with uncooked pasta and cooked pasta (spaghetti, rice, pasta) as you get two different carbs reading. Which one would you use? So much to learn. Thank you.
Click to expand...

Take a simple one, like rice. General rule of thumb is cook 1 part rice to 2 parts water. So rice absorbs the water and effectively dilutes the carbs from the dry value. Plus during cooking, some of the soluble carbs might end up in the water and be lost when you drain the food. But basically use the cooked value because that's the one you'll be eating.
 
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