Marinade

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poke987
poke987 Posts: 348 Member
in Food and Nutrition
Logging question. If I marinate meat, then cook it, do I log it as if it were plain? I know something gets in there, and flavors the meat.... I wasn't sure if it changes the caloric value, and if so, how do I measure that? For example, I cut and then pound my chicken breast pieces thin, then allow them to hang out in a salad dressing (the dressing is "light" with 80 cals per 2 tbs... But I just squirt it into the bag with the raw meat) then grill or broil. Would you just call that "chicken breast" for logging, or add some calories for whatever dressing it absorbed? Too knit-picky!? I haven't been worried about it until today a friend pointed it out. Hummm.

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  • Miamiuu
    Miamiuu Posts: 262 Member
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    I always wonder about carbs and calories added from a marinade. Any ideas im in.
  • Sreneesa
    Sreneesa Posts: 1,170 Member
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    Log the chicken and marinade separately. That is what I do anyway. :smile:
  • poke987
    poke987 Posts: 348 Member
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    Log the chicken and marinade separately. That is what I do anyway. :smile:

    I think that's best, but I still wonder since a lot of it gets dumped off... Definitely not all of what I add gets absorbed! Thanks

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