Re: Vacuum Marinator

Edwin Pawlowski wrote:
"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.


ok, Edwin. I may give it a shot based on your description. It actually does make sense, theoretically of course. ;-)

I think I'll take three round steaks and marinate/vac seal one and marinate/baggie, and one plain and see what happens.
I'll report back but it may be a few weeks.

If nothing else good came out of this thread, I reinstated my KF with Sqwirtz :D

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

Relevant Pages

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