Making Several Servings at One Time

Nyna · 01-21-2011, 04:33 PM

I wanted to make cabbage and beef tonight. How do you guys portion out when making bulk ...say cabbage and beef? Do you measure it out beforehand (raw) and then again after its cooked? How about the crock radishes...throw them all in and divy up later?? Thanks in advance to everyone.

ravenrose · 01-21-2011, 06:15 PM

yes, you have the ideas right. weigh beforehand to calculate the carbs in the whole thing and figure how many servings you want to get out of it, then, when it's done, carefully divide it into equal servings.

Nyna · 01-21-2011, 06:40 PM

Thank you so much Ravenrose! I was beginning to think my post was not visible!

emel · 01-22-2011, 04:14 AM

A rule of thumb:
100 grams of raw protein will weigh about 75 grams after you cook it.

Notes from an Overthinker:
Veggie post-cooking weights will vary. I weigh them raw and then weigh the whole batch after cooking and jot down the results in my journal. The next time I cook the dish, I can skip the weighing because my notes will tell me how much to serve.

jabbok · 01-22-2011, 05:10 AM

If I make more than one meal at a time I just divide it equally I don't weigh it.

Nyna · 01-22-2011, 05:58 AM

Thanks everyone! Great tip Emel! For the first time in my life, I'm actually keeping a journal and writing EVERYTHING down. I'm going to use your suggestion....it's brilliant!

AggieTerr · 01-22-2011, 11:41 AM

Between work and family I get pretty busy and must have something good I can grab for lunches on the way out the door, or I will quickly fall into the go out to lunch trap. So I make a lot of things that I can easily freeze. One of my favorite easily freezable soups is Thai chicken -- I make the broth separately from the chicken, then weigh and cook the chicken and add the proper amount to my broth. I do the same with my salsa chicken soup, taco soup, beef and cabbage and french onion soups.

emel · 01-22-2011, 12:21 PM

. oops wrong thread, sorry

dawnyama · 01-24-2011, 07:48 AM

Quote:

Originally Posted by Nyna

I wanted to make cabbage and beef tonight. How do you guys portion out when making bulk ...say cabbage and beef? Do you measure it out beforehand (raw) and then again after its cooked? How about the crock radishes...throw them all in and divy up later?? Thanks in advance to everyone.

I don't do batch cooking like that. When I bake my radishes, I put about 1/2 of them in a tupperware in the fridge for another meal. When I cook my asparagus I put some on a plate and then the rest in a tupperware. I take my chicken, measure it raw and separate those when they are in my cooking vessel. When done, just put it in snack size ziplock and they are good to go. No need to measure twice!! I don't do any meals in the crock pot. It is not how I do P2. But then again I don't work in the daytime. So I have the time to cook up a few things during the day to get me through a few days at a time.

01-21-2011, 04:33 PM	#1
Nyna Major LCF Poster! Join Date: Mar 2003 Location: southeast Posts: 1,198 Gallery: Nyna	Making Several Servings at One Time I wanted to make cabbage and beef tonight. How do you guys portion out when making bulk ...say cabbage and beef? Do you measure it out beforehand (raw) and then again after its cooked? How about the crock radishes...throw them all in and divy up later?? Thanks in advance to everyone.

01-22-2011, 11:41 AM	#7
AggieTerr Junior LCF Member Join Date: Jan 2011 Posts: 58 Gallery: AggieTerr Stats: 370+/185/170 Start Date: April 2001	Cooking on the weekend Between work and family I get pretty busy and must have something good I can grab for lunches on the way out the door, or I will quickly fall into the go out to lunch trap. So I make a lot of things that I can easily freeze. One of my favorite easily freezable soups is Thai chicken -- I make the broth separately from the chicken, then weigh and cook the chicken and add the proper amount to my broth. I do the same with my salsa chicken soup, taco soup, beef and cabbage and french onion soups.

01-22-2011, 12:21 PM	#8
emel Way too much time on my hands! Join Date: Apr 2003 Location: VA Posts: 16,601 Gallery: emel	. oops wrong thread, sorry Last edited by emel; 01-22-2011 at 12:25 PM..

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01-21-2011, 06:15 PM	#2
ravenrose . Join Date: Dec 2009 Location: California Posts: 9,180 Gallery: ravenrose Stats: lost 130 lb so far, and miles to go before I sleep WOE: low carb controlled calorie Start Date: June, 2009	yes, you have the ideas right. weigh beforehand to calculate the carbs in the whole thing and figure how many servings you want to get out of it, then, when it's done, carefully divide it into equal servings.

01-21-2011, 06:40 PM	#3
Nyna Major LCF Poster! Join Date: Mar 2003 Location: southeast Posts: 1,198 Gallery: Nyna	Thank you so much Ravenrose! I was beginning to think my post was not visible!

01-22-2011, 04:14 AM	#4
emel Way too much time on my hands! Join Date: Apr 2003 Location: VA Posts: 16,601 Gallery: emel	A rule of thumb: 100 grams of raw protein will weigh about 75 grams after you cook it. Notes from an Overthinker: Veggie post-cooking weights will vary. I weigh them raw and then weigh the whole batch after cooking and jot down the results in my journal. The next time I cook the dish, I can skip the weighing because my notes will tell me how much to serve.

01-22-2011, 05:10 AM	#5
jabbok Big Yapper!!!! Join Date: Mar 2004 Location: canada Posts: 7,902 Gallery: jabbok	If I make more than one meal at a time I just divide it equally I don't weigh it.

01-22-2011, 05:58 AM	#6
Nyna Major LCF Poster! Join Date: Mar 2003 Location: southeast Posts: 1,198 Gallery: Nyna	Thanks everyone! Great tip Emel! For the first time in my life, I'm actually keeping a journal and writing EVERYTHING down. I'm going to use your suggestion....it's brilliant!