Recipe Marinate Question.

asia1967

Ok to all you food and nutrition gurus my question is. When making a recipe and you marinate your meat or veggies and you throw out the marinate after the allotted time. How do you calculate the calories in this situation? What exactly do you do? Thanks in advance.

Alatariel75

If I'm going to be REALLY pedantic, I work out the calories in the whole lot of marinade, then measure how much I throw out, subtract from the original amount and divide the remainder between however many pieces of marinaded meat I have.

I do this when I'm crumbing or flouring food, too.

asia1967

Alatariel75: Thanks for your help! I was thinking along those lines but was not sure, also great to know about the crumbing and flouring. Thanks again. I just didn't want to be logging something I wasn't ingesting.

ChrisJMellor

I'll be honest...

Unless there is a serious amount of carb in there then I don't bother. Maybe a dry rub based on sugar would get some treatment but I'm not that worried. Many marinades are acid based, there maybe some oil in them but typically, for me, not much gets transferred on to the food. Where this would be a little bit more of an issue is of you are also basting and serving the marinade as a sauce e.g. runs.

Not sure if this is helpful but sometimes there's more fun to be had in just cooking and not worrying too much about the numbers????

cwolfman13

The calories that are going to actually make it into your meat or whatever from the marinade are going to pretty much be negligible...there's such a thing as overkill, particularly as we're working with estimates here anyway. I've never logged a single marinade in my life and it didn't stop me from easily dropping 40 Lbs.

asia1967

Thanks a lot guys, that does make me feel better. I was more concerned with the sodium that the calories. Pheww I guess I am over thinking this whole process at times. I even weigh my salad ingredients. Cwolfman congrats on the weight loss.