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**feannigvogten** · 03-12-2012, 12:25 AM

Frozen usually has water added to make them freeze faster.. sometimes they add a brine to it also( read salt brine) but usualy it is water.. I would weight as normal weight... Its better to under than over.. or you can weight a frozen 3.5 ounces.. defrost and recheck weight.. that should tell ya how much was water was there

With my fish... I bought the frozen individually wrapped flounder fillets at Sam`s.. and 3.5 ounces or 100 gram is about 1 and 1/2 fillets... since they are prepacked I left the portion size at 2 fillets.. I am sure they lost some water weight while cooking anyway.. that solved that. I guess with the chicken is about the same .. I buy mine at Sam`s and they come in big family packs.I got the big pack with the tenderloins in it and usually they are right around 3.5 ounces.if they are over.. I trim a little and set it aside for the next tenderloin that is smaller and short on weight..

If you are on phase 1. I suggest buying chicken tenderloins.. you are not suppose to eta dark meat or thigh or leg meat anyway. If you find a better deal with frozen stuff. just have to maybe cut it frozen..

03-12-2012, 12:25 AM	#2
feannigvogten Join Date Oct 2005 Posts 412 Senior Member	Frozen usually has water added to make them freeze faster.. sometimes they add a brine to it also( read salt brine) but usualy it is water.. I would weight as normal weight... Its better to under than over.. or you can weight a frozen 3.5 ounces.. defrost and recheck weight.. that should tell ya how much was water was there With my fish... I bought the frozen individually wrapped flounder fillets at Sam`s.. and 3.5 ounces or 100 gram is about 1 and 1/2 fillets... since they are prepacked I left the portion size at 2 fillets.. I am sure they lost some water weight while cooking anyway.. that solved that. I guess with the chicken is about the same .. I buy mine at Sam`s and they come in big family packs.I got the big pack with the tenderloins in it and usually they are right around 3.5 ounces.if they are over.. I trim a little and set it aside for the next tenderloin that is smaller and short on weight.. If you are on phase 1. I suggest buying chicken tenderloins.. you are not suppose to eta dark meat or thigh or leg meat anyway. If you find a better deal with frozen stuff. just have to maybe cut it frozen..
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