How do you enter marinades?

sshap21712

I have been making new recipes for almost everything I cook, so it's easier to log it in my food log. I am curious how to enter marinades. A lot of them involve high caloric ingredients, but I end up throwing out about 3/4 of the ingredients after it marinades. Any advice?

Pandorian

Best bet will be to use a scale, weigh the total marinade before adding whatever you're soaking, and weigh what you're disposing off, the difference is what was absorbed...

I personally just record the whole thing anyway, or skip most marinades

candistyx

I wonder about similar things. I always enter the raw ingredients and assume I used it all, but oftentimes lots gets left in pots and pans and whatever things I use to prepare with, not to mention on the plate.

It's all well and good with low calorie things, but oil for instance is so calorie dense and yet theres a bunch of it left in the pan, on the plate etc that obviously I didn't eat, but that my scale probably isnt sensitive enough to gauge as a difference from the weights of plates and pans themselves.

Anoble17

Marinades are kind of tricky for me as well. I have a hard time knowing how much to enter in and what not.. If you have the time and measure your ingredients you can take the total volume of the marinade before you soak the meat in it, and subtract the volume you have left after you soak it. The number you get would then be your volume used (but not necessarily consumed). You could then divide your ingredients by the ratio of what you used to what you prepared.

For example: Say you prepared 6 cups of marinade. You discarded 5 cups. 6-5=1 cup used (simple numbers, not really realistic)
so you have used 1/6 of your prepared marinade. Divide all ingredients by 6 (or multiply by 1/6, whichever you prefer).

DontThinkJustRun

I always just count all of it. But I use really low cal stuff like Newman's Own Balsamic Vinegret and only 45 cals per serving so it doesn't really take away from my day. Honestly unless you are meticulously weighing everything, fruits, veggies and even packaged items, your calorie counting is just an estimate anyway, so it's probably better to estimate high.

You can also google your heart content on lower cal marinades.

IMYarnCraz33

if you're making recipes, to create your own marinades
you can use the recipes section under my food.
it will calculate the calories & everything for you.

RainyDayKelli

From what I understand, for marinades you should enter the recipe and make a serving size be 1 tbsp. for a 4 oz portion of meat. It can be time consuming, but after I make the marinade, I pour it into a big glass measuring cup and divide that by tablespoons (there are 16 in a cup). That's how many servings that one makes, then you add one serving to your log.

kellyscomeback

Best bet will be to use a scale, weigh the total marinade before adding whatever you're soaking, and weigh what you're disposing off, the difference is what was absorbed...

I personally just record the whole thing anyway, or skip most marinades

This is what I do or quick add 50 cals for the marinade. I'd rather over estimate vs under.

Growe190

Marinades, and rubs I don't count it, overall I don't think it matters a whole lot. In the long run it is impossible to capture everything, why drive yourself crazy

_gwen

If there is any oil, I make a visual estimate of how much oil is actually on the food, and count that.

Otherwise, I treat marinade as a 'freebie'. Lemon juice, vinegar, herbs, salt, pepper, spices...less complicated.