How do you log?

NavyMommy
NavyMommy Posts: 102 Member
in Food and Nutrition
So we've decided to fire up the grill for dinner tonight. I was starting to log when I realized I have no idea how to log marinade. It's not much, mainly spices, but I do have some oil, vinegar, and honey in there so I don't want to miss the calories. Do you just pick an amount (say 1 TBSP) and add that or is there a better way of doing it that I haven't thought of yet.

Thanks in advance!!

Replies

  • ssb1662
    ssb1662 Posts: 26
    I guess-timate at the amount of oil or any other calorie dense item that I have not actually measured.
  • dparent01
    dparent01 Posts: 35 Member
    Yep, logging a marinade is difficult. One suggestion is to create a recipe. If you do that and enter in all of the things you are putting into the marinade you can then divide out the servings. Let's say you end up with 1 cup of marinade. You are probably only using 1/4 of that when it sticks to the food. So divide out the 1/4 cup or whatever amount you think is soaking into your meat and then make that a portion dependent on how much meat/veggies, etc. you are marinating. It will probably be a pain the first time you enter it, but then you have the recipe for future use and logging. Good luck! I love grilling out!!
  • brainfreeze72
    brainfreeze72 Posts: 180 Member
    Yep, logging a marinade is difficult. One suggestion is to create a recipe. If you do that and enter in all of the things you are putting into the marinade you can then divide out the servings. Let's say you end up with 1 cup of marinade. You are probably only using 1/4 of that when it sticks to the food. So divide out the 1/4 cup or whatever amount you think is soaking into your meat and then make that a portion dependent on how much meat/veggies, etc. you are marinating. It will probably be a pain the first time you enter it, but then you have the recipe for future use and logging. Good luck! I love grilling out!!


    Yes, this.
  • NavyMommy
    NavyMommy Posts: 102 Member
    Yep, logging a marinade is difficult. One suggestion is to create a recipe. If you do that and enter in all of the things you are putting into the marinade you can then divide out the servings. Let's say you end up with 1 cup of marinade. You are probably only using 1/4 of that when it sticks to the food. So divide out the 1/4 cup or whatever amount you think is soaking into your meat and then make that a portion dependent on how much meat/veggies, etc. you are marinating. It will probably be a pain the first time you enter it, but then you have the recipe for future use and logging. Good luck! I love grilling out!!

    Thanks! That was pretty much my plan, I just wanted to make sure there wasn't some better way I could be doing it.

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