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How to log marinade?

beksko
beksko Posts: 4 Member
edited November 2024 in Food and Nutrition
Anybody know how to log marinade for meat? I added a recipe into MFP, but then realized that it wasn’t correct, because it’s not like I ate all of that pineapple juice/soy sauce/brown sugar. Any ideas? Just log a plain chicken thigh and then add a few extra calories?

Replies

  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    That is a good question, I had a small piece of chicken and used 1 Tbsp for the amount.
  • beksko
    beksko Posts: 4 Member
    RelCanonical wrote: »
    It's kind of hard to do after the fact, but for the next one, you can weight the bag before adding the meat, marinate, and then weigh the bag again after taking the meat out. The difference should be about what the meat took with it. It's not perfect, but it's pretty close.

    Great idea! I’ll do that next time.
  • DoubleUbea
    DoubleUbea Posts: 1,115 Member
    Now that I think about it, I have a related question. What if you boil something in a broth? I made smashed cauliflower the other night and boiled the cauliflower in chicken broth. You do it for the flavor (it didn't work) but it must absorb some of the sodium and fats as well.
  • cwolfman13
    cwolfman13 Posts: 41,865 Member
    I never did...not that much is going to stick to the meat.
This discussion has been closed.

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