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Marinade Calories

TexasRattlesnake
TexasRattlesnake Posts: 375 Member
edited December 2024 in Food and Nutrition
So, trying to calculate calories consumed from a marinade.

I'm cedar plank grilling some salmon tonight so here was my thought process:

1) Log the salmon as just grilled plain salmon
2) Built the recipe for the marinade and calculated as 3 servings (rough estimating that 1/3 of the marinade is absorbed as the rest is tossed since it won't be used for basting or dipping).
3) Log the marinade consumption in my meal as 1/3 of 1 serving since I'll be eating about 1/3 of the fish.

Sound about right? Any other thoughts/ideas on how to log it more accurately?

Replies

  • theartichoke
    theartichoke Posts: 816 Member
    I think that's a great plan and most likely safely overestimating cals. You could get OCD about it if you wanted to. Measure the volume of the marinade before you put it on the fish, measure after then divide that amount into the servings. That still won't account for what will cook out of the salmon though. You've got a solid plan as is.
  • TexasRattlesnake
    TexasRattlesnake Posts: 375 Member
    I think that's a great plan and most likely safely overestimating cals. You could get OCD about it if you wanted to. Measure the volume of the marinade before you put it on the fish, measure after then divide that amount into the servings. That still won't account for what will cook out of the salmon though. You've got a solid plan as is.

    Weighing is actually a really good idea. I still haven't bought a food scale, keep meaning to just forget to look at them when I'm actually at the store. LOL Putting that idea in the save file for sure!

    While you're right it wouldn't account for what cooked out or the actual serving size, it would be much more accurate in figuring out what was absorbed into the meat.
  • murphette2
    murphette2 Posts: 75 Member
    I marinade a lot so this is interesting to me. Your way sounds pretty good!
  • Sharlene113
    Sharlene113 Posts: 52 Member
    I do the same thing, but I measure the marinade before I put it on, and when I drain it off. (1 cup marinade - what was tossed, then calculate what's left by # of servings). I know it's overestimating, but for me, I'd rather error on the side of more calories than inadvertently eat too many. I love cedar plank salmon! Hope it turns out amazing.
  • MogwaisGrandma
    MogwaisGrandma Posts: 195 Member
    I do the same thing, but I measure the marinade before I put it on, and when I drain it off. (1 cup marinade - what was tossed, then calculate what's left by # of servings). I know it's overestimating, but for me, I'd rather error on the side of more calories than inadvertently eat too many. I love cedar plank salmon! Hope it turns out amazing.

    This is just how I do it too
  • flechero
    flechero Posts: 260 Member
    Same here. I make my marinade and add it as a recipe (since I use a few of them regularly). I measure the total in a measuring cup before adding to the ziplock bag and what's left after meat is ready... using the difference as my actual logged amount. Sure you will lose a little when cooking but we are really splitting hairs now.

    It always surprises me how little is actually absorbed, even though the flavor seem so absorb well.
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