Marinades

plafleur76
plafleur76 Posts: 107 Member
in Food and Nutrition
Ok, I did a little searching and couldn't find anything on this. If you marinade a chicken breast in something how do you account for that in your diary?

If I marinade a chicken breast in teriyaki for instance, I log 1 serving of the sauce. One serving is 2 tbsp so I figure that much gets absorbed or stays on the chicken post grill. Is that correct?

Replies

  • Rilke
    Rilke Posts: 1,201 Member
    The closest way to know is weighing. Weigh the amount of marinade you use; weigh what's left when you're done. *Most* of the difference will be on your chicken. Not foolproof, but I have never seen a better suggestion.
  • HeatherNoyes
    HeatherNoyes Posts: 114 Member
    I think the way you are doing it is perfect. We can't get so rigid with the calories or we will burn out. Keep doing it the way you are and call it good. :-)
  • nikkitodhunter
    nikkitodhunter Posts: 110
    Ooh bump for this actually, I'm making chicken marinade for dinner and I was wondering this. I've just logged it as sort of half the marinade (so half a tbsp of oil, even though I used 1...)
  • PhilipByrne
    PhilipByrne Posts: 276 Member
    I think what you're doing is fine. It's only an estimate anyway, unless you're weighing the chicken breast to the gram also. In which case you just have too much time on your hands.
  • scottkoz20
    scottkoz20 Posts: 18
    but how much of the marinade gets soaked into the Chicken and how much is burned off from the cooking?
  • Krazy_Kat
    Krazy_Kat Posts: 212
    I don't know whether to adjust for the fat that comes out of food that I cook. I am not going to scrape it out of the pan so it's accurate. What about the last mouthful or two that gets stuck on the bowl? What about the bit that falls on the floor? Once, I kid you not, I was walking outside with my food to sit on the patio and the wind blew two pieces of my cheese, right off my plate!!!
  • Rilke
    Rilke Posts: 1,201 Member
    but how much of the marinade gets soaked into the Chicken and how much is burned off from the cooking?

    See, this is one of the reasons the weighing method I posted isn't foolproof.

    This kind of thing makes me glad I don't log calories anymore :P
  • donna_glasgow
    donna_glasgow Posts: 869 Member
    weighing before and after seems like the best thing to do, However I also boil some foods in stock water for extra taste and weighing that is impossible .... best guess time really .... well that's what I do and Im losing weight so I cant be far wrong :)
  • Rilke
    Rilke Posts: 1,201 Member
    I don't know whether to adjust for the fat that comes out of food that I cook. I am not going to scrape it out of the pan so it's accurate. What about the last mouthful or two that gets stuck on the bowl? What about the bit that falls on the floor? Once, I kid you not, I was walking outside with my food to sit on the patio and the wind blew two pieces of my cheese, right off my plate!!!

    hahahahaha
  • PhilipByrne
    PhilipByrne Posts: 276 Member
    I think the way you are doing it is perfect. We can't get so rigid with the calories or we will burn out. Keep doing it the way you are and call it good. :-)

    Heather is very sensible, much like me.:smile:
  • plafleur76
    plafleur76 Posts: 107 Member
    Thanks for the replies....I figure logging the serving is being conservative.

    I am not stressing over this, my calories aren't that tight, I just wanted to know what most everyone did. Like last night I had my chicken marinading in italian dressing, most stayed int he bowl or burned off on the grill, but it does give it some flavor.

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