How does one calculate Carbs/Calories/Fat of Marinade when grilling?
#1
FitDay Member
Thread Starter
Join Date: Jul 2012
Posts: 2
How does one calculate Carbs/Calories/Fat of Marinade when grilling?
I often throw about 10 chicken breasts in a ziploc bag and make a homemade marinade of Light Zesty Italian Dressing, Cayenne pepper, ground black pepper, crushed red pepper, Red Tobasco and Green tobasco. I love it and can eat it for every meal which is nice (I am a simpleton).
I am left wondering how to calculate calories/carbs/fat from the marinade itself.
I always just throw the whole bottle of dressing in the marinade and the chicken soaks in the mixture for a day. I don't re-apply marinade really once the chicken is on the grill so when done, the Ziploc is still full of the marinade.
Should I not count any carbs, fat, etc. from dressing? Does it "burn off"?
I am left wondering how to calculate calories/carbs/fat from the marinade itself.
I always just throw the whole bottle of dressing in the marinade and the chicken soaks in the mixture for a day. I don't re-apply marinade really once the chicken is on the grill so when done, the Ziploc is still full of the marinade.
Should I not count any carbs, fat, etc. from dressing? Does it "burn off"?
#2
FitDay Member
Join Date: Jan 2012
Posts: 22
I often throw about 10 chicken breasts in a ziploc bag and make a homemade marinade of Light Zesty Italian Dressing, Cayenne pepper, ground black pepper, crushed red pepper, Red Tobasco and Green tobasco. I love it and can eat it for every meal which is nice (I am a simpleton).
I am left wondering how to calculate calories/carbs/fat from the marinade itself.
I always just throw the whole bottle of dressing in the marinade and the chicken soaks in the mixture for a day. I don't re-apply marinade really once the chicken is on the grill so when done, the Ziploc is still full of the marinade.
Should I not count any carbs, fat, etc. from dressing? Does it "burn off"?
I am left wondering how to calculate calories/carbs/fat from the marinade itself.
I always just throw the whole bottle of dressing in the marinade and the chicken soaks in the mixture for a day. I don't re-apply marinade really once the chicken is on the grill so when done, the Ziploc is still full of the marinade.
Should I not count any carbs, fat, etc. from dressing? Does it "burn off"?
Do that a couple of three times, and you'll have the data needed to create a custom 'Marinated Chicken breast' to FitDay.
#4
FitDay Member
Join Date: Jan 2012
Posts: 22
Wow! A whole ton!?
Really, how much drips off? Guessimate it. A tablespoon? a couple of teaspoons? Subtract those.
The oil in the dressing keeps the meat moist, that counts. (Google 'oil smoke point')
The charring part of 'burn-off' is sugars (carbohydrates) caramelizing. That counts, too.
The smoke part of the 'burn-off' is water turning into steam, ignore it. No calories, no nutrients, and besides, you're not consuming it.
Really, how much drips off? Guessimate it. A tablespoon? a couple of teaspoons? Subtract those.
The oil in the dressing keeps the meat moist, that counts. (Google 'oil smoke point')
The charring part of 'burn-off' is sugars (carbohydrates) caramelizing. That counts, too.
The smoke part of the 'burn-off' is water turning into steam, ignore it. No calories, no nutrients, and besides, you're not consuming it.
Last edited by dread77706; 07-10-2012 at 01:34 AM. Reason: grammar, smoke points