Counting saucy foods

tinkerpuppet

I just entered a new recipe into my database. Its honey garlic pork chops. There is about a half cup of marinade that they bake in, including a bunch of honey that ups the calories/sugar. But when I actually eat them, I only use about a TB of sauce to drizzle. The recipe just cuts it into portions (each pork chop = 1 serving), but obviously I'm not using an equal amount of sauce.

This is the case with several recipes I've entered, and I've never really bothered about it as I figure everything is a guide and with moderation everything gets evened out in the end.

But out of curiosity, when you go to enter a food/recipe that has been cooked in a sauce, do you include all the sauce calories even if you don't eat all the sauce?

Does that even make sense?

usmcmp

When I cook something in a marinade I enter the marinade I made separately. I measure how much I put in the pan in the beginning and how much is left after we've eaten. Usually it comes out to each portion only absorbs 1-2 tablespoons of the marinade (depending on the type of meat and the marinade).

thirtyandthriving

I do still count it because its the easiest thing to do. Its kind just a little buffer. I want to know exact but it is not always possible. If I go a little over that day, not a big deal.

thirtyandthriving

When I cook something in a marinade I enter the marinade I made separately. I measure how much I put in the pan in the beginning and how much is left after we've eaten. Usually it comes out to each portion only absorbs 1-2 tablespoons of the marinade (depending on the type of meat and the marinade).

That is a good idea.

Picky_nikki

I guess if you are counting calories very strictly, you could make the sauce and input the recipe, and measure out how much it makes, and divide what you are going to cook your porkchop in, as well as drizzle and cook separate from the rest of the meal.

Honestly, I find MFP overestimates your exercise burn, and most people tend to underestimate their calorie intake. So honestly it isn't a perfect science anyways So if anything make sure you overestimate the amount of sauce you are using so you don't end up without a deficit...

therealangd

I don't count all the marinade. I enter the recipe separate and I guesstimate a serving size (16tbsp per cup), and then I add a little bit (1 tbsp) for what's soaked into the pork chop.