Re: Vacuum Marinator


"Steve Calvin" <calvins@xxxxxxxxxxxxx> wrote in message

I have a FS but we're not into marinades. But my *guess* would be that it
would actually hinder the marinade process. By applying a vacuum you
compress the tissues/cells of the item being sealed. Seems ti me that
would make it nearly impossible for the liquid to penetrate.

No you open the cells and allow the liquid to get in. Commercial tumblers
use vacuum for that reason. They can to 100+ pound batches in a very short
time. Then after adding the low cost liquid to the meat they can sell it
for a higher price.


.

Relevant Pages

  • Re: Vacuum Marinator
    ... would actually hinder the marinade process. ... By applying a vacuum you compress the tissues/cells of the item being sealed. ... Seems ti me that would make it nearly impossible for the liquid to penetrate. ... Make an Italian sandwich out of some italian bread, ham, cheese, whatever you like and put it into a "marinade". ...
    (alt.food.barbecue)
  • Re: Adventures with Seal-A-Meal
    ... I always wondered where does the liquid go. ... I've heard that vacuum sealing meat and marinade cuts the marinading time ...
    (rec.food.cooking)
  • Re: Adventures with Seal-A-Meal
    ... I always wondered where does the liquid go. ... I've heard that vacuum sealing meat and marinade cuts the marinading time ...
    (rec.food.cooking)
  • Re: Question about Poiseuilles formula.
    ... >sonic velocity at the minimum area or the outlet if it is constant area ... If you try and run an open topped duct with a vacuum above it all the ... >liquid in the duct will boil. ...
    (sci.physics)
  • Re: Question about Poiseuilles formula.
    ... >sonic velocity at the minimum area or the outlet if it is constant area ... If you try and run an open topped duct with a vacuum above it all the ... >liquid in the duct will boil. ...
    (sci.astro)