Re: Vacuum Marinator

"Steve Calvin" <calvins@xxxxxxxxxxxxx> wrote in message
Try this. Make an Italian sandwich out of some italian bread, ham, cheese,
whatever you like and put it into a "marinade". Then make the exact same
thing an vacuum seal it and see which takes up more of the liquid.

Me thinks it will show what I'm saying.


The structure of bread and meat are entirely different. Vacuum opens the
muscle fibers allowing marinade to penetrate. Think "Boyle's Law". Try
putting a balloon in a box and they draw a vacuum. The balloon will expand.
That is essentially what is happening to the cell structure of the meat.
That allows the marinade to penetrate.

I didn't make this up, it just happens to be physics.