And many recipe sites do the "easiest" thing and calculate in just half the amount used---assuming the other half remains unused.
Becky Your SP Registered Dietitian
Fitness Minutes: (5,473)
5/21/14 11:05 P
The easiest thing to do, I think, would be measure the amount of liquid you begin with, measure the liquid left in the container when you take the meat out, subtract the latter from the former, then divide by number of servings.
If not now, when?
Fitness Minutes: (10,289)
5/21/14 7:49 P
I would love to hear how any of you calculate the calories of a chicken/beef/fish marinade. I don't want to get too technical about it, but know you have to count some of it, especially if it has oil or fats in it, but also some of it remains unused . Does ignoring half the calories, then dividing the remainder by number of servings work??.
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