Weighing protein

I have a general question.  It is pretty basic.  We talk regularly about certain amounts of protein in ounces.  I have just read in some paperwork that the weight should be determined before cooking.  That seems more complicated to me then weighing out the cooked protein when I am prepping a meal.  I kept assuming it was cooked weight.  Which way do most people calculate this, pre-cooked or post-cooking?  Thanks for any thoughts!  Less than a wee****il I start my pre-op 14 day liquid diet...getting excited!

Jen

I don't know what is "proper" but I use cooked weight.  I suspect it doesn't matter how you do it as long as you are consistent.  You will get to know how many ounces of dense protein is a good match for your stomach size, appetite and rate of weight loss. 

Congratulations on starting the weight loss process.  I wish you every success.  Its quite an adventure.

Carol

I used cooked weight for everything.  

Cooked weight 

restaurants use pre-cooked weight when looking at the menu description.

Thanks for the input guys.  That is helpful.  I will use cooked weight because it makes most sense to me.  That way it is also consistent when you are eating something like lunch meat or something that won't really have an uncooked weight.  I agree consistency in a system will be the key and learning my capacity so I can under eat my sleeve.  I look forward to joining you all on the loser's bench soon.

Agree with the posters above that being consistent and learning your capacity is key. But do keep in mind that most nutritional values for standard portions (such as on MFP) are going to be for raw meat unless otherwise noted. So if you are tracking protein, be sure that you are using nutritional values that correspond with cooked meat, if that is what you are weighing.

I use the uncooked weight of most things. 

I never asked- I just assumed the weight was what I consumed.  

I used cooked weight. I have asked four registered dieticians this, and their answers were 2-2.