Analyzing recipes: accounting for unused ingredients
Q. I'm analyzing a a recipe that calls for chicken breasts to be coated in 2/3 cup of Bisquick Baking Mix. But after coating the chicken, there is quite a bit of mix left over. How do I calculate this correctly?
A. This question applies not only to items that are coated but also to foods that are marinated before cooking. Usually, a substantial amount of the coating or marinade does not make it into the final dish. If you include the entire amount of ingredients, your anaysis will be off.
The most accurate solution is to measure the amount of coating (or marinade) left over and subtract this from the amount called for in the recipe. So, if after coating the chicken breasts, there is 1/3 cup of Bisquick left, then you'll want to include only 1/3 cup in your recipe analysis.
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Posted by: alex | Feb 12, 2009 2:27:38 AM
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Posted by: Monica Reinagel | Nov 19, 2008 12:22:27 PM
Brenda,
I simply analyze the raw ingredients. The nutrtitional value of flour, baking powder, and eggs etc.) is not substantially affected by cooking.
Posted by: Nate | Nov 19, 2008 11:46:26 AM
Hi,
Recently I've become very interested in consuming more foods that have an anti inflammatory affect. This website is a great place to find such information. However, I'm having a hard time. My current caloric need is between 4000 and 4500 calories per day and in order to achieve this, I have to eat some very calorically dense foods, such as oatmeal and pastas. I also include a lot of fruit and vegetables. However, it seems like the large amount of fruits and grains I consume make it nearly impossible to achieve an anti inflammatory diet. Do you have any advice for any anti inflammatory calorically dense foods I could substitute? Thanks.
Nate: check the "Ask Monica" archive for the answer to your question
Posted by: Brenda | Nov 19, 2008 10:40:54 AM
How do you account for cooking? You can put all the flour and baking powder and raw eggs in the cake recipe, but what happens when it is cooked?
Posted by: FamilyNutritionist | Nov 18, 2008 1:29:00 PM
That's a good tip. It does mean we would have to maintain 2 versions of the recipe -- one for cooking, one for analysis. Wouldn't it be handy to have 2 columns in the electronic version. The "for analysis" column would, by default, be the same as the "for cooking" column, but you could alter it if you wanted, once you figure out how much marinade you throw away.
