Carbs in Casseroles

[mum2westiesGill]

Carbs in Casseroles

Hi,

Was just wondering how does anyone estimate carbs in a homemade casserole (everything thrown in together) ie minced beef / onions / carrots / potatoes. When it's ready i just want to dish it up, i know there's not many carbs in minced beef / onions / carrots, but what about the potatoes?

Gill 🙂

 

[trophywench]

Just add the whole lot up, ie include the carrots and the onions as well as the spuds, then say 'I've had a third' or a quarter, or half, or whatever, and that's your carbs.

To me a carb is a carb, and I don't hold with not counting some of em. (Well - even if I did do that, my BG would just be high - so there's absolutely no point whatever in doing it !)

 

[novorapidboi26]

As trophy said, just add up your ingredients............then split it into whatever size portions you choose..............

 

[Copepod]

It's a big of a guess / estimate.

I made a casserole with a ferreted rabbit this weekend, which we're still eating, as it was a big rabbit! So, I placed all the lumps of rabbit meat into the casserole dish, then added 2 large potatoes, a couple of carrots, a leak, some onion and about half a swede (no room for any more veg), then filled gaps with stock and placed in oven. When I serve myself a bowl of stwe, I try to identify which lumps are potato (I deliberately cut them a bit bigger than swede, so I could tell the difference) and inject for them alone.

My partner hovered in / out of kitchen and made comments as I skinned, gutted and cut up the rabbit, until I asked him straight out if he'd ever dealt with a rabbit before. When he admitted he hadn't, I pointed out that I had done a few before, although he hadn't seen me do them, as one was as a teenage Ranger Guide, long before I met him, then others where when he was working far South. Eventually, he found a cookery book to check cooking time, although I explained I was going to put it in the oven at gas mark 5 until it was ready - temperatures / times are so variable, depending on oven, so I checked after 1 hour, 90mins etc to test rabbit meat and veg texture.

 

[trophywench]

It's always the bones in wabbit that I think are a PITA. I like it though!

 

[Copepod]

The bones went into a separate cassorole dish and I'll pick the meat off now it's cooked, and use the stock and meat mixture to make soup.

Easier than removing uncooked meat from bones, I find. Jointing was much easier this time, as I was using the old heavy Breton butchery knives given to me when uncle & aunt had to give up their small holding when my uncle became terminally ill - using the knives reminds me of them both.

 

[FM001]

Just add the whole lot up, ie include the carrots and the onions as well as the spuds, then say 'I've had a third' or a quarter, or half, or whatever, and that's your carbs.

As much the same here. Trouble with casseroles and other dishes of this nature is you will never get it precisely right so I tend to knock a unit or two off and correct later if need be.

 

[slipper]

This brings up the question made in another thread about roast pots, do you weigh when cooked or raw, as I find the total weight drops when cooked.

I know the carbs stay the same, but I haven't found any comment about this in books or tables that we look up to get the carbs, just states a weight.

Hope that makes sense

 

[FM001]

This brings up the question made in another thread about roast pots, do you weigh when cooked or raw, as I find the total weight drops when cooked.

I know the carbs stay the same, but I haven't found any comment about this in books or tables that we look up to get the carbs, just states a weight.

Hope that makes sense

Weigh once cooked.

 

[slipper]

Thank you🙂