How do you guys do the whole cooking process? The way I usually do it is to buy a big bag of chicken from Sam's. Then I will maybe let it thaw overnight, the day before I cook it. Now this is where I am looking to improve time/efficiency/and ease. What I do is preheat the oven (if I am baking) and start weighing the chicken. I will weigh out my 8 oz portions of chicken and set them on a baking tray to cook, or, if it is more than I am eating for the week, I will wrap the other 8 oz portions individually in freezer paper for the next time I cook. This saves me a lot of time in cleanup, and also I get tired of weighing the portions and trimming the fat off the chicken, so I don't have to do it next time.

The problem is, when weighing, I have to keep cutting extra pieces of chicken and add them, or remove them from the scale to make weight. This is a huge pain when the breasts are cooking because I have individual "piles" of chicken laying on the pan, and it is hard for them to stay together. Sometimes, I use toothpicks to hold the pieces together. I imagine this would be an even bigger pain when grilling.

How do you guys do it?

Thanks.

I weigh mine after cooking....which if cooked properly will measure out to 8-8.5g protein per oz. Of course undercooking or overcooking can effect those numbers in relation to weight and moisture content, but it is much easier than what you are going through and the numbers are very close.

Thanks Mark. So you just cook the breasts as they come and then weigh them, adding or removing as you need for them to make weight?

I also read somewhere on here that that you are supposed to subtract 1 oz if given raw from the amount after cooking for the equivalent. Is this the way you are doing it?

I also weigh my meat after cooking.

I subtract 1 oz after cooked for a 4-6 oz portion or 2 oz after cooked for an 8-10 oz portion for liquid lost.

I think it's much easier to portion out after cooking and meat generally cooks more evenly when it's all together rather than in pieces.

Rachel Wade
Beverly

Thanks a lot guys. This will save me a lot of time knowing this. It will be much easier too.

Just to clarify, if I weigh my chicken after cooking it, and wanted a 4-6 oz piece, how much would it weigh? Thanks!

I think Rachel is saying that, for every 4 oz portion of uncooked chicken, you should subtract 1 oz from the cooked portion to have the equivalent.

Yes, if my diet calls for a 6 oz portion or less I subtract about one oz. My husband's diet usually calls for an 8-10 oz potion - then we subtract about 2 oz.

Keep your eye out for the new issue of the NNM. On page 29 this question is answered in more detail.

You can also check www.beverlyinternational.com and click on Articles. The articles from the NNM are posted here about 6-8 weeks after the mail out.

Rachel
Beverly