Hi, i did an experiment on the effects of different cooking methods on protein food and i chose chicken breast. i chose steaming, baking and stir-frying for the experiment. please note that all factors are constant before cooking(weight of chicken, time of each cooking method). the problem now is after each cooking methods, i had to weigh the cooked chicken breast. but instead of weighing them first, i tasted the chicken, and now the weight aren't accurate. i need your help and tell me which cooking method will cause the chicken breast to decrease its weigh the most and the least. i need to know it in sequence for these 3 cooking methods i've chose (steaming, baking, stir-frying)to those chefs, really need your help.

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I'd redo the experiment, and this time, weigh the chicken before you taste it.

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