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KYLAR_STERN SparkPoints: (22,234)
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1/28/13 9:45 P

I've heard of the tracking half of the marinade used idea before. Don't know how accurate that is, but it's normally what I do.

1GROVES2 Posts: 10,391
1/25/13 2:22 P

I was wondering about this too....I guess the over estimating is best idea.

BRANDIW7 SparkPoints: (35,985)
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12/11/12 1:09 P

Thanks for the ideas! I think that cutting the marinade recipe in half and tracking those calories will be the safest and easiest way for me to track.

YOJULEZ SparkPoints: (15,981)
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12/11/12 12:42 P

I usually track it for using half of the marinade ingredients. So if the marinaded uses 1/2 cup of olive oil, I track it as 1/4. That's probably overestimating, but it's the easiest way.

The other way to do it is measure the entire amount of the marinade before you put the meat in, then remeasure it after you take the meat out. The difference is what actually went into the meat.

CLRWILLIAMS25 SparkPoints: (34,625)
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12/10/12 3:38 P

I end up guesstimating how much ended up on my marinated item. It always helps to over-estimate just in case.
I suppose you could measure the amount left in the container after you remove the marinating items and subtract it from the total marinade you made and divide that by however many servings you cook...

BRANDIW7 SparkPoints: (35,985)
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12/10/12 11:19 A

Does anyone know how I would count the calories for a marinade? Usually, I just use the recipe calculator, but since the marinade will be discarded and not all placed into the meal, obviously not all (or even most) of the marinade will be consumed.

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