Measuring/Weighing: Before or After Cooking?
This question isn't so much about dry ingredients like oatmeal, I know how to do that. But I've been wondering about meat and fish for awhile.
Do you measure the pre-cooking weight of say, a chicken breast or after? On one hand I would understand measuring before, because wouldn't the program support your entire meal being planned out as in, this is how much chicken I'm making and only this. Nothing extra.
On the other hand, I can't imagine effectively having to log points you don't eat. That chicken is full of water and even a boneless skinless chicken breast has fat that need to be trimmed. A single, frozen breast may start off at X amount of points (I feel like it averages at 3 but I can't recall at the moment), but once all is said and done, does it really end up that way?
So, what do you guys do?
My doctor told me to stop having intimate dinners for four. Unless there are three other people.