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How to Weigh Food

Should I be weighing my food raw or cooked. For example, I cooked a boneless pork chop last night, should I have weighed it before I put it in the pan or after it was done? Thanks.

Thu. Jun 7, 4:14pm

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I'm dying to know the answer to this exact question. I've Googled a little but didn't get much back. Here's an interesting URL though:


Thursday, June 07, 2007, 4:40 PM

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I dont feel this is really necessary.. the rule of thumb is open the palm of your hand and that should be a portion or serving of protein., if u clench your fist thats a serving of carbs.

Friday, June 08, 2007, 5:27 AM

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That may work for your purposes, but not for others. Please be considerate.

Friday, June 08, 2007, 10:55 AM

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Weighing Food

I've been a Weight Watchers member for nearly 30 years. They were perhaps the first weight loss plan that emphasized weighing your food, and it became a habit for me.

When you see references to weight when looking at portion sizes, it means cooked weight - not raw. But how do you know how much to buy/cook in order to have the desired portion size? Four ounces of raw meat/fish/poultry will yield approximately three ounces, when cooked. Eight ounces raw will yield approximately six ounces, and so forth. It's a good idea to weigh again after cooking, but I don't always. If I buy an eight-ounces fish fillet for example, I call it two three-ounce portions.

The experts used to tell us to weigh everything, because our eyeball estimates tend to become less accurate and we'll add in extra calories. Most of the nutrition experts now encourage the use of several good rules of thumb that people who don't like to weigh or don't have their scales with them can apply. For instance, three ounces of cooked meat will be about the size of a deck of cards.

I've added a link to a very good site that gives eyeball estimates of portion sizes for all kinds of foods.

I do both. I have a professional-grade food scale in my kitchen that will weigh in grams or ounces, from as little as one gram to as much as 11 pounds. I use it when I need to be very precise for some recipes, or when I'm testing new recipes I've created. It also serves to recalibrate my own eyeball estimates and helps keep me on track and accurate.

I like to lay a piece of clear plastic wrap over the scale when I weigh raw meat products. That lets me see the display, and I don't have to wipe/sanitize the surface afterwards to avoid cross contamination. Saves a lot of time and keeps my kitchen safe and sanitary.


Thursday, July 12, 2007, 6:05 PM

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You 've been on Weight Watchers for 30 years and you are still there? Wooah time to try something new...

Thursday, July 12, 2007, 6:45 PM

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