Calorie recording edge case?

satiada

hello all;

When you're working with the recipe calculator, How do you handle recording calories for dishes that have marinates or other ingredients that aren't fully encorporated into the dish?

For example, today I boiled some kale in broth and apple juice. Most of the broth and apple juice gets poured off, but I'm sure it has some impact.

Or a dish that calls for 2 cups of breading, but then has you dredge the chicken through the breading, so only a small % gets eaten?

I recognize were probably talking small amounts here, but, dang it, accuracy matters and it tweaks my anal retentiveness!

Thought? Suggestions?

Thanks...

asyouseefit

For the breading, you can measure what's left after you prepared your chicken and deduce it from the initial quantity.

I usually don't record broth since I use bouillon cubes that have little calories but I usually record marinade ingredients like oil or juice.

Regarding apple juice in the kale case, you could perhaps record 1/4 cup to be sure?

roseymacdoo

I too am a bit anal when it comes to measuring!

With the breadcrumbs, I'd suggest weighing before and after, then you'll know how much you've used.

Rosey x

4thehardman

If you can't be bothered with weighing, look the recipie up online. Most websites will now do a calorie breakdown and fat, salt, sugar, carbs etc.