Technically, both ways would be somewhat inaccurate, because in marinating, not only do molecules of the marinade enter the meat, molecules from the meat, enter the marinade. I think it's usually water coming out of the meat, but how much of the higher calorie marinades are entering or clinging to the meat would be hard (at least for the home cook, I would think) to estimate.
I tend to use low calorie marinades, or smaller amounts of marinade, so I don't have to worry too much about it. I have found that barely coating the food being marinated works as well as soaking the food in large quantities of marinade, so I use just enough to liberally coat the food, and marinate it a little longer, with the goal of leaving no more than a couple tablespoons of marinade behind in the marinating bowl or bag. Of course this way, I count all of the calories.
Last edited by kaplods; 01-09-2009 at 01:13 PM.
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calories in marinades
