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Tips for Weighing Prepared Food

The hardest thing for me to remember when making a recipe is to weigh the pot, pan, bowl or dish that the finished product will be in BEFORE I start cooking.  It can be such an inconvenience to pour the food into a separate container or in the case of a baked casserole pretty much impossible without ruining the food.  So what I decided to do is extremely useful when calculating points.  I weighed the ones I use frequently in both ounces and grams and made a chart that I taped to the inside of one of my kitchen cabinet doors. I started with all my Instant Pot and Crockpot liners but left plenty of space to write in more. 

The insides of all my cabinets are covered with a multitude of helpful charts and directions for common ingredients or recipes.  This is a great time saver because you don't have to stop what you're doing to look in a cookbook or even to Google it!

Here's a copy of the chart I use. The first page is my table and measurements that you can use as a layout guideline and the second page is completely blank.  These were made with OpenOffice but should be completely compatible with Microsoft Word. 
Container Weights Chart
File Size: 16 kb
File Type: odt
Download File

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