Fitness Minutes: (32,088)
223 6/18/13 4:52 P
I am talking about after cooking dry measure does not help. When I cook pasta, I cook a whole box. So dry measure does not work. I fix for a week or two and freeze single servings. I do not cook for just one meal. I do not waste time just for one or two servings at a time. Like I fix chicken breast for the whole week
I am so glad that I bought a digital scale. It IS the best investment I made for my diet. I weigh out all my foods, especially pasta. I am glad that I am now satisfied after eating 1 to 2 ounces rather than 8 to 10 ounces of pasta. I weigh before I cook so that I will not make the mistake of making too much and be tempted to eat it.
Never Explain. Your friends do not need it and your enemies will not believe it anyway. So whatever you are, be a good one.
Add a 'ditto' to YOJULEZ's comment. I use a scale now for most dry ingredients, including pasta. Instead ounces, though, I tend to shift to grams. My -- digital -- scale will measure fractions of ounces, down to the eighth, but does grams individually, and at about 28g per ounce, I have a *little* more room for fine-tuning with grams. This doesn't really matter with pasta, but it does in baking, for example.
Anyway:  measuring by weight/mass will almost always be better with dry ingredients  if you don't have a food scale, get one, as it's just about your best kitchen investment
"Habe nun, ach! Philosophie, Juristerei und Medizin, Und leider auch Theologie Durchaus studiert ..." (Goethe, "Faust")
Fitness Minutes: (120)
2/1/13 12:20 P
I agree with Jen. Weighing is always the best method with pasta. You realize that the calorie information on the box is for UNCOOKED pasta, right? So 2oz of uncooked spaghetti is 200ish calories usually. This does not change after cooking unless you're adding oil to your water. Plus, certain pastas are bigger in volume than others, while some are smaller. A half cup of ditalini is going to be a lot different calorie wise than a half cup of penne.
I always measure it dry, before it goes into the cooking water. If I start out with 200 calories of dry pasta, I know I'm going to get 200 calories of cooked pasta out in the end, no matter what volume it has. This also works well if you're dividing up portions too - just measure the total weight of the cooked pasta and divide accordingly. I never found volume measurements to be accurate for anything as "chunky" as pasta or veggies - just liquids and dry powders.
Fitness Minutes: (32,088)
223 1/29/13 3:37 P
I measure pasta by the cup not by th ounce you can get way too calories by the ounce. I use whole grain thin Spaghetti. I measure 1/2 cup of spaghetti that is I have alot of less calories.
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