Author Topic: Carbs in marinade  (Read 1529 times)

SarahC

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Carbs in marinade
« on: May 13, 2012, 10:20:02 PM »
Does anybody know about how carbs in marinade effect the marinated food? How do you count the carbs in the end meal when most of the marinade is still in the bowl? Do you measure the marinade in the beginning and then measure it in the end and take a percentage?



moose61

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Re: Carbs in marinade
« Reply #1 on: May 13, 2012, 11:04:15 PM »
Measuring before and after is probably as accurate as anything. When I make barbeque sauce, I figure the carbs in the batch, and then figure out how much I use total, then divide by portions, then eyeball the meat to see how much really stayed on. Then, my calculated carbs per portion usually ends up a negligible figure, so I say it's one carb. I really think the main purpose in marinating while grilling,(not marinating ahead of time to tenderize,) is to lock in the juice and flavor. For that reason, I always include olive oil in my sauce. Most of what holds on with the oil is spices, and I don't count them. I try to keep all the rest of the ingredients low carb, and figure most of it sweats off anyway.

umpa

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Re: Re: Carbs in marinade
« Reply #2 on: May 14, 2012, 09:50:22 AM »
I agree:-*

SarahC

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Re: Carbs in marinade
« Reply #3 on: May 14, 2012, 10:26:00 AM »
Thank you both!