So for meal prep one thing I've noticed is I'm not entirely sure if I've been measuring my dough out properly, especially for the purpose of calorie counting, and when it comes to rice I'm even a bit more skeptical if I've done it correctly. Dough sounds simple enough but with how much flour I end up using that doesn't get put into the dough itself or when I'm adding more because I need to make sure it doesn't stick, it seems to get a bit more complicated or messy by the end (near as I can figure the best method would be to weigh each instance of the ingredients as they get added in and whatever flour is left over subtract that from the amount of flour I put in, but that admittedly sounds pretty tedious). Rice and pasta are also weird in that I don't quite know what a serving size is pre-cooked and post-cooked, like if it says that 28g of rice precooked especially since rice cookers use the weird cups (which are, what, 3/4 of a cup I think), I don't know what I should actually be expecting once it's done cooking (seems like at best to use an estimate and to take one serving of rice, cook it, and then mark down how much it weighs after and aim for that to be the serving size ballpark going forward, and I assume pasta is the same).
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from loseit - Lose the Fat https://www.reddit.com/r/loseit/comments/1entbxm/how_to_properly_measure_and_caloriecount_rice/
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