Received: by 10.68.227.230 with SMTP id sd6mr8050890pbc.8.1334539590575; Sun, 15 Apr 2012 18:26:30 -0700 (PDT) MIME-Version: 1.0 Path: r9ni61046pbh.0!nntp.google.com!news1.google.com!news2.google.com!goblin2!goblin.stu.neva.ru!aioe.org!.POSTED!not-for-mail From: "Steve B" Newsgroups: alt.food.barbecue,rec.food.cooking Subject: Re: Vacuum marinating Date: Sun, 15 Apr 2012 17:55:29 -0700 Organization: Aioe.org NNTP Server Lines: 22 Message-ID: References: <%Vhir.6828$YM2.2120@newsfe05.iad> <4f8afd4e$0$3000$a8266bb1@newsreader.readnews.com> NNTP-Posting-Host: RyL2JOb3J6zdRVr0rmzweQ.user.speranza.aioe.org X-Complaints-To: abuse@aioe.org X-MimeOLE: Produced By Microsoft MimeOLE V6.00.2900.6157 X-RFC2646: Format=Flowed; Original X-Notice: Filtered by postfilter v. 0.8.2 X-Newsreader: Microsoft Outlook Express 6.00.2900.5931 X-Priority: 3 X-MSMail-Priority: Normal "Brick" wrote > Methinks there is some confusion between chamber vacs and > external vacs here. I can easily pull 28 inches of vacuum on a > bag of water at my house using a Vac Master chamber vacuum > machine. When this process is applied to a piece of meat > surrounded by liquid you can watch the air/gasses escaping > from the meat into the liquid as vacuum is applied. It appears > to be boiling until all/most of the air escapes. Penetration of > the marinade all the way to the center or to the bone as the > case may be is very rapid. For me, the critical part is when MY machine starts sucking up liquid, and possibly interferes with the sealing mechanism, which in my case, involves melting the bag slightly across a line at the top. Other machines may operate differently. But so long as I get a good seal, it seems to work a whole lot better. Steve