marinades and oils, silly question.

hollyrayburn
hollyrayburn Posts: 905 Member
edited November 13 in Food and Nutrition
how do you log them? I mean, if I use 1tbs of oil on a dressing, I log just as that, no question asked.

If you have a pan or bag of marinade or what it that you use to flavor your chicken, let's say you use 2 cups to make your family's meal ...you don't use all of that. Majority of it gets thrown away.

I know that even though it's just a small amount that actually permeates the meat, those "small" amounts of everything add up through the day. How do you appropriately log such as that?

Replies

  • JordisTSM
    JordisTSM Posts: 359 Member
    Could you weigh/measure the total marinade, and then weigh/measure how much will be thrown away. The difference is what gets logged.
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    That's what I was figuring I was gonna have to do. I was kinda hoping you awesome folks would have a secret way to determine X oz of marinade is soaked up when you add X oz of chicken. Hahaha! Have a great night!
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    edited February 2015
    hollyrayburn wrote: »
    That's what I was figuring I was gonna have to do. I was kinda hoping you awesome folks would have a secret way to determine X oz of marinade is soaked up when you add X oz of chicken. Hahaha! Have a great night!

    Weigh all the marinade used, then weigh the chicken after it has marinated and subtract the difference.

    Personally, I use two tablespoons of marinade per cutlet, and just log the whole thing, even if there's some left at the bottom of the bag. Plus, it helps to marinate each serving individually, at least for me. Then again, I cook for one!
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    missiontofitness wrote: »
    hollyrayburn wrote: »
    That's what I was figuring I was gonna have to do. I was kinda hoping you awesome folks would have a secret way to determine X oz of marinade is soaked up when you add X oz of chicken. Hahaha! Have a great night!

    Weigh all the marinade used, then weigh the chicken after it has marinated and subtract the difference.

    Personally, I use two tablespoons of marinade per cutlet, and just log the whole thing, even if there's some left at the bottom of the bag. Plus, it helps to marinate each serving individually, at least for me. Then again, I cook for one!

    I'll have to start doing each one separately. I have no issue with 2 tablespoons of a marinade or dressing. What I normally do is marinade chicken in bulk for the week, so I have like 3 lbs in a pan with like 1/2-1 bottle of whatever, then I cook it for the week. Wasteful on the liquid I'm throwing away. Thanks for the advice! I'll put each chicken breast or whatnot in a ziplock. :)
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    hollyrayburn wrote: »
    missiontofitness wrote: »
    hollyrayburn wrote: »
    That's what I was figuring I was gonna have to do. I was kinda hoping you awesome folks would have a secret way to determine X oz of marinade is soaked up when you add X oz of chicken. Hahaha! Have a great night!

    Weigh all the marinade used, then weigh the chicken after it has marinated and subtract the difference.

    Personally, I use two tablespoons of marinade per cutlet, and just log the whole thing, even if there's some left at the bottom of the bag. Plus, it helps to marinate each serving individually, at least for me. Then again, I cook for one!

    I'll have to start doing each one separately. I have no issue with 2 tablespoons of a marinade or dressing. What I normally do is marinade chicken in bulk for the week, so I have like 3 lbs in a pan with like 1/2-1 bottle of whatever, then I cook it for the week. Wasteful on the liquid I'm throwing away. Thanks for the advice! I'll put each chicken breast or whatnot in a ziplock. :)

    Sounds like a plan! I find it helps reduce waste as well. If I have 4-5oz of chicken in a bag, two tablespoons is more than enough to fully coat each breast, and allow most of it to absorb in. You'll save a little money too by not using a lot of your bottle/ingredients, and throwing away most of it afterwards. I can write the weights down of each of my breasts on the bag, and then log it properly once I cook it up. :)
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    Yeah I love to save money. I'm a couponer, lol. Of course, I rarely can find coupons on fresh produce or meats (but there's tons on Doritos and candy go figure!)
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    hollyrayburn wrote: »
    Yeah I love to save money. I'm a couponer, lol. Of course, I rarely can find coupons on fresh produce or meats (but there's tons on Doritos and candy go figure!)

    I am also a couponer! Lol. Have mine all ready for the store tomorrow, and waiting impatiently to go get my Sunday paper!

  • hesn92
    hesn92 Posts: 5,966 Member
    I just estimate. sometimes I just log a tbsp and say it's close enough
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    missiontofitness wrote: »
    hollyrayburn wrote: »
    Yeah I love to save money. I'm a couponer, lol. Of course, I rarely can find coupons on fresh produce or meats (but there's tons on Doritos and candy go figure!)

    I am also a couponer! Lol. Have mine all ready for the store tomorrow, and waiting impatiently to go get my Sunday paper!

    Yay for crazy coupon ladies! I may not have 50 frozen pizzas in the deep freezer anymore, but I'm still saving on my shampoos and body wash and whatnot! Lol
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    hesn92 wrote: »
    I just estimate. sometimes I just log a tbsp and say it's close enough

    Some things are definitely iffy. Like, I input my recipe for spaghetti, and I can't really say how many servings it makes! I guesstimate 6, but it could be more. I mean, I REALLY love pasta, so my serving is normally larger, lol. :)
  • hesn92
    hesn92 Posts: 5,966 Member
    hollyrayburn wrote: »
    hesn92 wrote: »
    I just estimate. sometimes I just log a tbsp and say it's close enough

    Some things are definitely iffy. Like, I input my recipe for spaghetti, and I can't really say how many servings it makes! I guesstimate 6, but it could be more. I mean, I REALLY love pasta, so my serving is normally larger, lol. :)
    I usually weigh stuff like that, it makes it a lot easier! I dump the whole finished product in a bowl on the scale, then I portion it out based on that. That food scale sure is handy
  • missiontofitness
    missiontofitness Posts: 4,059 Member
    hollyrayburn wrote: »
    missiontofitness wrote: »
    hollyrayburn wrote: »
    Yeah I love to save money. I'm a couponer, lol. Of course, I rarely can find coupons on fresh produce or meats (but there's tons on Doritos and candy go figure!)

    I am also a couponer! Lol. Have mine all ready for the store tomorrow, and waiting impatiently to go get my Sunday paper!

    Yay for crazy coupon ladies! I may not have 50 frozen pizzas in the deep freezer anymore, but I'm still saving on my shampoos and body wash and whatnot! Lol

    Same! Lol. I actually had a really good stock up today. Got a frozen pizza (Newman's Own is the only one I buy now..soooo good), a bunch of canned tomatoes for chili, and my favorite sauces and marinades. Definitely stocked up for the apocalypse!
  • hollyrayburn
    hollyrayburn Posts: 905 Member
    hesn92 wrote: »
    hollyrayburn wrote: »
    hesn92 wrote: »
    I just estimate. sometimes I just log a tbsp and say it's close enough

    Some things are definitely iffy. Like, I input my recipe for spaghetti, and I can't really say how many servings it makes! I guesstimate 6, but it could be more. I mean, I REALLY love pasta, so my serving is normally larger, lol. :)
    I usually weigh stuff like that, it makes it a lot easier! I dump the whole finished product in a bowl on the scale, then I portion it out based on that. That food scale sure is handy

    Don't know what I'd do without my scale !
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