marinades/sauces that you cook with

Discussion in 'Fitness & Nutrition' started by ccrooks, Mar 20, 2007.

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  1. ccrooks

    ccrooks New Member

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    do you calorie-counting folks account for them? if so, how?

    i just cooked some chicken that i had marinating overnight in A1, but i have no idea how much was left on the chicken when i baked it
     
  2. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    Wegman's Lemon-Garlic Marinade :yum:


    i'm not a calorie counter though
     
  3. ccrooks

    ccrooks New Member

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    yeah... i know you aren't... why don't you rub it in some more :fawk:
     
  4. cls

    cls Though I have fallen, I will rise. Though I sit in

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    What is it with New Yorker's and Wegmans?? You folks flock to the one here in Fairfax. I've been to Syracuse and Danny Wegman's legacy is treated like he cured cancer while walking on the moon and defeating nazi germany.
     
  5. Drewski

    Drewski New Member

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    pataks indian sauces :yum:

    entire jar of butter chicken is under 500, but does like 6 chicken breasts just fine
     
  6. jokka

    jokka OT Supporter

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    sriacha rooster sauce FTW.
     
  7. evolude

    evolude OT Supporter

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    I just use salt and pepper to cook and then soak it in that sauce afterwards... mmm sugar.
     
  8. siniquezu

    siniquezu New Member

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    If you are really picky, you could weigh how much you started with and weigh it after chicken removal but I don't think it will be completely accurate because the chicken will form an equilibruim of juice with the marinade. Thus flavors will be distributed based on fluid density and chicken/water density.
     
  9. moses

    moses OMGWTFBBQ

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    :bowdown:

    cock sauce!
     
  10. Formz

    Formz Hipster Santa OT Supporter

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    we must have different definitions of cock sauce...

    But both are great!
     
  11. spiff

    spiff Food Douche and Intercloud Mechanic

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    Beer and tabasco sauce. Mmmm.

    And no, I don't account for the marinade.
     
  12. Perkwunos

    Perkwunos Dog Bones OT Supporter

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    lots of dry rubs, you can find a ton in the spice section...
    If you want names i can get em for you.

    Allegros marinades are good
    I don't know if you can get em but stubb's marinades are good
    Italian dressing
    worschire sauce
     
  13. Genghis.Tron

    Genghis.Tron New Member

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    Tabasco
    Ms. Dash
    Any regular spice found in a rack
    You can go in "ethnic" food store and buy prepackaged spice mixes, for instance I like to put couscous spice in my omelet :dunno:
    There's nothing like pepper flakes to spice things up without giving too much of a taste though
    You could use wasabi, harissa, mustard, vinegars which don't have much cals either.
     
  14. crucialkc

    crucialkc the earth is flat

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    I use all kinds of teriyaki/asian sauces... also like caribbean jerk seasoning and montreal chicken seasoning (not together)

    I don't account for the sauces
     
  15. lif

    lif New Member

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    Balsamic Vinegar + soya sauce + garlic + lime marinade for fajitas ftw, ill get the recipie from my mom and post it up
     
  16. texchef

    texchef Guest

    I make my own rubs and sauces. :fawk:
     
  17. Ceaze

    Ceaze https://hearthis.at/DoYouEvenUplift Moderator

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    :madfawk:
     
  18. texchef

    texchef Guest

    Get the BBQ Bible by Steven Raichlen. TONS of dry rubs and marinades that are super easy to make and will hold well.

    Don't hate, Ceaze. :p
     
  19. BoypussY

    BoypussY game over.

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    :uh: hes not looking for marinades
     
  20. Perkwunos

    Perkwunos Dog Bones OT Supporter

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    Hijack.... :hsugh::hsugh:
     
  21. ccrooks

    ccrooks New Member

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    :dunno: i just usually marinate my stuff overnight and then cook it the next day... i was just wondering if you guys accounted for the marinades b/c i know most of them have a lot of sugar

    thanks for the feedback
     
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