I count some portion of the marinade, usually... like 1/8 or 1/4. Depends on the amount of marinade relative to the meat, and also how thick it is - thicker sauce-like marinades seem to stick to the meat more so I may count more of them than really liquidy ones.
I just guess, and call it "close enough." I probably overestimate most of the time, but that makes up for the occasional piece of gum or whatnot that I don't log.
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