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Old 07-06-2012, 10:13 PM   #1 (permalink)
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Default 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"?
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Old 07-07-2012, 08:18 AM   #2 (permalink)
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Originally Posted by fletchccc View Post
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"?
Pour off the remainder of the marinade into a measuring cup. Subtract that quantity from the original quantity of dressing (16, 24, or 32oz) and enter the difference into your log.

Do that a couple of three times, and you'll have the data needed to create a custom 'Marinated Chicken breast' to FitDay.
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Old 07-09-2012, 03:24 AM   #3 (permalink)
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Sure, but a ton drips off in grill and some certainly burns off.
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Old 07-10-2012, 02:27 PM   #4 (permalink)
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Sure, but a ton drips off in grill and some certainly burns off.
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.

Last edited by dread77706; 07-10-2012 at 02:34 PM. Reason: grammar, smoke points
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