How do you account for liquids that a meat cooks in?

Flips37
Flips37 Posts: 81 Member
in Recipes
I was wondering if anyone might have a suggestion for how to log a recipe for pork carnitas that is cooked in the crockpot. The roast cooks in lime juice, orange juice, and beer. When I prepare the meat, the majority of that liquid (as well as liquid and fat from the meat) drain out so it's not actually consumed.

If I put the recipe in "as is", it would seem to include too many calories, nutrients, etc. based on those liquids. But I couldn't begin to guesstimate how much is actually absorbed into the meat and how much remains in the dish. My default has been to just keep it in the recipe and overestimate those numbers, but I was wondering if anyone else does anything different?

Here is the specific recipe if anyone is interested: http://pinchofyum.com/easy-crockpot-carnitas

Replies

  • JWat2020
    JWat2020 Posts: 80 Member
    You could estimate (which is what I think most people do). Or if you are a stickler, you could weigh the liquid before and after to see how much was soaked into the meat.
  • dbanks80
    dbanks80 Posts: 3,685 Member
    You could estimate (which is what I think most people do). Or if you are a stickler, you could weigh the liquid before and after to see how much was soaked into the meat.

    I got a headache just thinking about doing that. LOL!
  • asia1967
    asia1967 Posts: 707 Member
    I posted this same question about a week ago, and the responses that I got from some of the "experts" was not to sweat it because of the low % that gets absorbed into the meat. Hope that helps.
  • Flips37
    Flips37 Posts: 81 Member
    Thanks all! I did a search before posting, but I'm afraid I'm still learning the best way to look for things on these boards :blushing: . I'll go back and see if I can find the previous topic, asia1967!

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