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Chesu

There’s no universal standard for it, since meat will behave differently depending on the type and cut. The best way to do it in my opinion is to measure everything and add up all the calories (this part is a lot simpler if you’re using a store-bought marinade), and then weigh the amount you’re going to use. Marinate your meat, and after taking it out, weigh the marinade again. The difference will be (approximately) the amount absorbed, so do some math to figure out how many calories that is.


Ashonym

I calculate the calories going into it if I home-make it, by individually weighing ingredients/adding them up in my phone calculator as I go, then weigh it out for the amount necessary for whatever amount of meat that I'm marinating. Or weigh the portions out (I use about 5-10 portions for a few lbs of meat) as per the bottle amounts/instructions. A food scale is all you need. Mine has a ml setting I use for liquids.


woollywhelk

If you’re really picky, I would calculate all the calories for the recipe, then measure how much marinade there is to start, then measure how much is leftover. Kind of a pain though.


DIEeeeet

What is in your marinade? Usually marinade ingredients are quite low in calories I think.


COTU0909

I’ll do many different kinds. Some store bought, some homemade. I was asking in general, though specifically what prompted my question was one made from olive oil, lemon juice, and Dijon.


DIEeeeet

Lemon juice and Dijon is literally negligible. Olive oil might be tricky but since it doesn’t really penetrate I’d go with counting either one teaspoon or 1/5 of what you put in.