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Marinade- How do you add it to your diary
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italysharon
Posts: 195 Member
I made grilled turkey breast marinated in a bottled italian dressing (not a light one…Kraft Tuscan Italian or something like that). How should I add it in? I feel like most of it is drained or burned off. Thanks.
…It was delicious BTW ;-)
…It was delicious BTW ;-)
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Replies
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I generally assume there is residual on the meat or turkey or whatever, that's why it has the flavor. Maybe a Tbsp since most probably did grill off... that's just my thought. It's a good question though, I'd be interested in hearing what others do as well.0
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Depends on how much dressing there is left after it's marinated, and how much of the meat you eat... but yeah, just one or two tbsp worth.0
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You can estimate or next time weight the meat again after you finish marinating it before cooking if you want to get a better idea of the amount absorbed.0
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If you want to be really accurate, you can measure how much you put on when you marinate, and then measure again how much you pour out afterwards.
I usually find it amounts to around a tbsp per serving so I use that on average. If it's really calorie-dense marinade, I'll try to be more specific, but if not, that tends to work.0 -
If you want to be really accurate, you can measure how much you put on when you marinate, and then measure again how much you pour out afterwards.
I usually find it amounts to around a tbsp per serving so I use that on average. If it's really calorie-dense marinade, I'll try to be more specific, but if not, that tends to work.
This is how i do it. I have to do the same thing for some of my home canned veggies because a lot are pickled in sugar and vinegar. Once i come up with a number i add to it so i overestimate rather than underestimate.0
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