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.

--
Steve
http://adirondackoutdoors.forumcircle.com

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.
--
Ed
http://pages.cthome.net/edhome/


.