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It claims to be able to do this by creating a vacuum environment inside the container so the marinade has nowhere else to go but into the meat. As the author points out meat chicken have no gas or air inside and therefore wont react to a vacuum.
Some of the coloring in these cross sections is caused.
Does vacuum marinating work. Does vacuum marinating really work. Does vacuum marinating really work. The answer is yes.
Vacuuming out air creates lower pressure inside the container. Lower pressure acts like suction and the liquid rushes into the meat much faster than during normal osmosis marinating. Most importantly any marinade that was pulled in during the vacuum step is EXPELLED when the matrix shrinks back.
In other words the vacuum marination process is nearly reversible and thus particularly ineffective. The most you could expect to accomplish is for some of the flavor molecules to preferentially stick to the meat. There is some evidence high pressure 1500 atm marination is slightly effective but vacuum marinators are a non-starter.
It is true that tumbling in a vacuum helps break up muscle fibers and increases tenderness. Vacuum sealing speeds up the marinating process significantly. You can get spectacular results in just 30 minutes.
The science of it is that vacuum sealing in essence lowers the pressure inside the bag. The low pressure causes suction and the liquid you have put inside reaches the meat more quickly. When a vacuum is created there is a natural tendency for matter to occupy that space.
It does this by increasing the amount of space between particles otherwise known as density. This increases the size of the microscopic holes in the meat and thus effectively increases the surface area in which the marinade can contact the meat. Vacuum Sealed Marinating Method When you marinate a food using vacuum sealing the flavors of the marinade are more deeply infused.
First the meat and the marinade are placed in a food-grade vacuum sealer bag or container. You can review how to select your vacuum sealer. Im not an expert but from what I gather vacuum sealing more or less draws out the moisturewater from the meats pores.
Then then vacuum is release and the marinade can seep back into the pores that was once occupied by the moisturewater which impart flavor into the meat. Thats my uneducated take on how it works. Learn how to quickly marinate meats and vegetables using a vacuum sealer and vacuum seal bags for the tastiest results.
Vacuum marinators suck in the marinade. Below are cross sections of lean meat. They were all soaked for 18 hours in a simple marinade recipe.
34 cup of canola oil 12 cup of distilled vinegar 1 tablespoon of table salt and 10 drops of green food coloring. Some of the coloring in these cross sections is caused. All marinating does is put a tiny bit of flavor on the outside part of whatever it is youre marinating.
The other thing people say is that marinating tenderizes things. If you use acid or the other thing people often use is papaya juice theoretically it will tenderize the meat but only to the same depth as those marinades penetrated. The Instant Marinator claims that it can marinate your foods in just a few minutes without the need to let them sit for long periods of time like overnight.
It claims to be able to do this by creating a vacuum environment inside the container so the marinade has nowhere else to go but into the meat. Pressure Vacuum Marinading Dont Work The tests seem pretty conclusive to me. As the author points out meat chicken have no gas or air inside and therefore wont react to a vacuum.
Instead meat of any kind is basically liquid and solids neither of which compress under pressure nor expand when air is removed. When any protein is subjected to a vacuum the pores in that protein expand. This expansion allows the marinade being used in the vacuum tumbling process to penetrate deeper into the protein at a much faster rate than soaking a protein in a marinade can accomplish.
Marination Using Vacuum-able Bags For this youll need some good quality vacuum-able bags marinade solution and a vacuum sealing machine. Start by preparing the marinade mixture. Depending on whether you know the recipe you can make the marinade at home or purchase a bottled version of the mixtures from your local department store.
How much time does this process take with a vacuum sealer. Marinating food by using a vacuum sealer is real quick. The traditional methods of marinating food take several hours or even several days to take the full flavor of marinade mixture.
However with vacuum sealer the process if quite quick and efficient. It takes only 15 minutes or 2. Does vacuum marinating really work.
There is some evidence high pressure 1500 atm marination is slightly effective but vacuum marinators are a non-starter. It is true that tumbling in a vacuum helps break up muscle fibers and increases tenderness. The Quick Marinator and a FoodSaver Vacuum Sealing System use vacuum power to force marinades into your food like a sponge.
Without the Quick Marinator it takes time for marinades to naturally soak into your food. Because of this most recipes will tell you to marinate for 30 minutes at the very least.