If I’m cooking for myself I just log half one day and half the next. Over the week it evens out and doesn’t really matter.
Otherwise cook and re weigh the chicken and do the math
I log everything raw, eyeball servings and just divide it equally by the amount of portions In the app. Doesn’t really matter if one serving is slightly bigger than the other as long as the total is correct. If you’re eating 300g of chicken over two meals and one is 175g with the other being 125, it’s still 300g overall.
I put all the contents of the recipe into a tupperware after cooking and weigh that to get the total recipe weight. It is a bit tedious but it solves this problem.
Otherwise you can divide it and estimate the proportion you're eating like the other guy said but I've found I'm not so accurate at that.
Make a list of the weights of your most commonly used pots and pans. Then when you’re done cooking, put the food in the pan directly on the scale to get the weight, subtract the weight of the pan from your list, then enter that weight into the recipe. Set the servings to 1. You can then serve yourself as much as you want and enter it by weight with the recipe in your food log. This also works for recipes that weigh more than the ingredients you entered, like soups where you might add water.
You can input things like chicken into MacroFactor as raw weights or cooked weights just as a heads up. For example just search for chicken breast raw and it comes up. Typically I’ve noticed the icons are different for cooked vs raw
If I’m cooking for myself I just log half one day and half the next. Over the week it evens out and doesn’t really matter. Otherwise cook and re weigh the chicken and do the math
I log everything raw, eyeball servings and just divide it equally by the amount of portions In the app. Doesn’t really matter if one serving is slightly bigger than the other as long as the total is correct. If you’re eating 300g of chicken over two meals and one is 175g with the other being 125, it’s still 300g overall.
I put all the contents of the recipe into a tupperware after cooking and weigh that to get the total recipe weight. It is a bit tedious but it solves this problem. Otherwise you can divide it and estimate the proportion you're eating like the other guy said but I've found I'm not so accurate at that.
If you’re referring to the recipe weight that is calculated within macrofactor, you can modify that number to be anything that you want.
Make a list of the weights of your most commonly used pots and pans. Then when you’re done cooking, put the food in the pan directly on the scale to get the weight, subtract the weight of the pan from your list, then enter that weight into the recipe. Set the servings to 1. You can then serve yourself as much as you want and enter it by weight with the recipe in your food log. This also works for recipes that weigh more than the ingredients you entered, like soups where you might add water.
You can input things like chicken into MacroFactor as raw weights or cooked weights just as a heads up. For example just search for chicken breast raw and it comes up. Typically I’ve noticed the icons are different for cooked vs raw