Question 1

Should I weigh meat raw or cooked?

Accepted Answer

Raw is the more reliable habit, because the cooked weight depends on how hard you cooked it. Whichever you choose, use the matching figure: raw weight with raw calories, cooked weight with cooked calories. Mixing the two is the most common way people miscount a meal.

Question 2

How much does chicken breast shrink when cooked?

Accepted Answer

About a quarter. USDA figures put a grilled skinless breast at roughly 74 per cent of its raw weight and a roasted one at about 70 per cent, so 200 g raw lands near 140 to 148 g cooked.

Question 3

Why does cooked meat have more calories per 100 g?

Accepted Answer

Because water has gone. The same protein and most of the fat now sit in less weight, so the concentration rises. It does not mean the meal got more fattening — you are simply holding less of it.

Question 4

Does the cooking method really change the answer?

Accepted Answer

Yes, and by more than people expect. The same bacon is 32 per cent of its raw weight baked and 29 per cent microwaved. Braising and stewing lose more than roasting for most cuts, because the meat is in liquid for longer.

Question 5

Is there one multiplier I can just use?

Accepted Answer

Three quarters is the rough rule people repeat, and for a plain grilled steak or chicken breast it is close. It is badly wrong at the edges: bacon is nearer three tenths, and a water-added ham barely moves at all.

Question 6

Does this work for fish?

Accepted Answer

Yes, for 91 fish and seafood entries, though these come from the derived layer rather than the USDA yield tables, which cover only red meat and poultry. Most fish holds its weight better than red meat.

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