New Recipe - raw ingredient weight versus cooked serving weight
Just started with chronometer - fantastic resource. I made a cabbage and bacon stir fry yesterday - total raw ingredient wt = 2200kg. My cooked serving portion weighed 220g and the total cooked amount would do 4 - 5 servings ---- so lost approximately 50% water weight. What is the best method to enter these recipe details? If I just use the data as is, my portion is drawing 10% of the nutrient detail, instead of 25% cooked detail.
So how to account for the "cooking" when entering ingredient weights?
Thanks for any advice