Marinades - What do you do?

fatmanthinuk

So I like to marinade my meat quite often. Not only does it tenderise it, but it also adds flavour which can turn a boring old chicken breast into something spectacular. But I'm not sure what I should be logging with it.

For instance, I'm having steak salad tomorrow night. I'll marinade the steaks them cook them on the BBQ.

My fave way to marinade steaks is to use a shop bought Italian dressing, basically a lot of olive oil, vinegar and various herbs and spices. Obviously, with the large amount of olive oil, the marinade is very calorific, but in reality most goes down the drain.

Therefore I'm not sure if I should log anything extra apart from the meat, perhaps log a tablespoon of oil?

What does everyone else do? Any help appreciated.

Thanks.

ktekc

I usually weigh the meat before marinating and log that weight. Then log a serving size of the marinade.