Frisco-Chicken Cabbage Soup II
On December 18, 2011 at 7:33 PM Pacific Time, dittodotv wrote:
Thanks! That makes sense; but it could be tricky to decide what is "dense" couldn't it? Like ground meat, flank steak, etc. would be more dense than baked tilapia? So you weigh your meats after cooking like steak and chicken, but other foods you measure by cup? I have been just on liquids since Nov. 28 and the thought of actually chewing food is kinda scaring me - even starting purees tomorrow is the same thing. So I guess I should weigh my purees in a measuring cup? Is that right? Sorry to be a pest here, but you seem to know alot about this... thanks again.
There is no set "control" over quantity...... for instance....I like grilled or broiled mackerel.....it's a soft oily fish....at first thought....It should be fine......I can only eat an ounce....and I feel like I over ate.
So food tolerance is different with everyone.....the key is to eat slow....and slower towards the end of the meal. Just cause you measure something out.....doesn't mean you shouldn't stop before it gets un comfortable.
And yes...pretty much measure proteins by weight and other stuff by volume. I also use the deck of cards visual method.....a deck of cards is about 3oz. This is where you have to imagine what food looks like chewed down and compacted.
Your purees should be measured by volume in a measuring cup or a container. I remember getting 8oz. paper cups from Costco....and half is 4oz.
Hope this answers
frisco
SW 338lbs. GW 175lbs. Goal in 11 months. CW 148lbs. WL 190lbs.
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