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Re: Vacuum Marinating in FoodSaver-Type Bags - Myth?
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pltrgyst
Apr 1, 2014, 10:07:47 PM4/1/14
to
On 4/1/14, 9:51 PM, Sqwertz wrote:
> Am I right, or are all these sites
> telling you they you can vacuum-marinate in plastic bags full of shit?
Tests run by Cook's Magazine have shown that without cutting or
injection, there is no marinating method which results in liquid
penetrating more than 1/8 inch or so into meat.
-- Larry
> Am I right, or are all these sites
> telling you they you can vacuum-marinate in plastic bags full of shit?
Tests run by Cook's Magazine have shown that without cutting or
injection, there is no marinating method which results in liquid
penetrating more than 1/8 inch or so into meat.
-- Larry
Message has been deleted
Pete C.
Apr 1, 2014, 11:22:35 PM4/1/14
to
Sqwertz wrote:
>
> Hundreds of websites claim that you can vacuum-marinate meats and
> veggies in the flexible Foodsaver-type vacuum bags. And I can't find
> any site to the contrary.
>
> I'm think, but I'm not sure, that this is complete bullshit. Correct
> me if I'm wrong (I know you want to!).
>
> You cannot create a vacuum in meat surrounded by liquid in flexible
> packaging using a Foodsaver. All - or at least most - of the liquid
> would have to be sucked out of the end-product for any type of vacuum
> to occur. The most a home vacuum system can do is suck the air out of
> a bag full of liquid leaving very little air. It sure as hell isn't
> going to suck out any dissolved air/gas in the liquid. And if it
> can't do that then it isn't going to be able to cerate a vacuum inside
> the product surrounded by the liquid.
>
> I don't think you can create any significant vacuum in a bag full of
> liquid using these home vacuum sealers. Your machine would suck out
> all or most of the liquid before you could even begin to suck any air
> out of the product within the liquid, making it a futile exercise.
>
> Do the professional "tray-type" lidded vacuum sealers work
> differently, and are they able to create vacuums within the product
> suspended in liquid? How about if you just use a small amount of
> marinade?
>
> I maintain that, for vacuum marinating, a semi-full rigid container is
> required that maintains a significant amount of airspace for a partial
> vacuum to be created. This is why they sell marinating containers,
> either powered by a hand pump/button or by a tube from your home
> vacuum sealer. This is how all the meat packing and processing
> companies marinate their meats - in partially filled vacuum tumblers.
>
> That's my thinking, at least. Am I right, or are all these sites
> telling you they you can vacuum-marinate in plastic bags full of shit?
> (OK, that's a trick question :-)
>
> -sw
I agree, no appreciable vacuum in a flexible bag, just an absence of
air. Tillia / Foodsaver sells a rigid plastic container specifically for
marinating, which supports this theory. Other vacuum marinating devices
from consumer (Revo) to commercial also make use of a rigid vacuum
chamber and usually a tumbling action as well. I have used quart mason
jars with the Foodsaver jar sealer attachment with decent results,
though it's only good for things like chicken tenders that will fit in a
mason jar.
Nunya Bidnits
Apr 2, 2014, 12:56:56 AM4/2/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> Hundreds of websites claim that you can vacuum-marinate meats and
> veggies in the flexible Foodsaver-type vacuum bags. And I can't find
> any site to the contrary.
>
> I'm think, but I'm not sure, that this is complete bullshit. Correct
> me if I'm wrong (I know you want to!).
This is a fact. You need commercial quality equipment to vac bags with
> Hundreds of websites claim that you can vacuum-marinate meats and
> veggies in the flexible Foodsaver-type vacuum bags. And I can't find
> any site to the contrary.
>
> I'm think, but I'm not sure, that this is complete bullshit. Correct
> me if I'm wrong (I know you want to!).
liquid in them.
>
> You cannot create a vacuum in meat surrounded by liquid in flexible
> packaging using a Foodsaver. All - or at least most - of the liquid
> would have to be sucked out of the end-product for any type of vacuum
> to occur. The most a home vacuum system can do is suck the air out of
> a bag full of liquid leaving very little air. It sure as hell isn't
> going to suck out any dissolved air/gas in the liquid. And if it
> can't do that then it isn't going to be able to cerate a vacuum inside
> the product surrounded by the liquid.
I have used a VacMaster to brine and marinate meats. But that machine is a
best. We used to haul it to barbecue contests but it's a 70 lb boat anchor.
.
>
> I don't think you can create any significant vacuum in a bag full of
> liquid using these home vacuum sealers. Your machine would suck out
> all or most of the liquid before you could even begin to suck any air
> out of the product within the liquid, making it a futile exercise.
>
> Do the professional "tray-type" lidded vacuum sealers work
> differently, and are they able to create vacuums within the product
> suspended in liquid? How about if you just use a small amount of
> marinade?
Yes.
>
> I don't think you can create any significant vacuum in a bag full of
> liquid using these home vacuum sealers. Your machine would suck out
> all or most of the liquid before you could even begin to suck any air
> out of the product within the liquid, making it a futile exercise.
>
> Do the professional "tray-type" lidded vacuum sealers work
> differently, and are they able to create vacuums within the product
> suspended in liquid? How about if you just use a small amount of
> marinade?
>
> I maintain that, for vacuum marinating, a semi-full rigid container is
> required that maintains a significant amount of airspace for a partial
> vacuum to be created. This is why they sell marinating containers,
> either powered by a hand pump/button or by a tube from your home
> vacuum sealer. This is how all the meat packing and processing
> companies marinate their meats - in partially filled vacuum tumblers.
thick plexiglass-type stuff, like I imagine you could use for a windshield
in a supersonic jet.
>
> That's my thinking, at least. Am I right, or are all these sites
> telling you they you can vacuum-marinate in plastic bags full of shit?
> (OK, that's a trick question :-)
considerable. I use both, but if there is very much liquid in what I want to
bag with the bag sucker, I freeze it in a container first, then transfer to
a bag and seal.
MartyB
Nunya Bidnits
Apr 2, 2014, 1:01:55 AM4/2/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> I think I heard them say that in a Cook's Country episode (same
> people, right?) just this weekend. What were they doing... Steak tips
> using beef hanger steak, IIRC.
>
> Are you sure that took into account vacuum marinating? I'm pretty
> sure the professional meat tumblers can achieve much better
> penetration. It would also depend on the cut and species of meat.
>
> Not that any of that would answer my original question. I'm trying to
> determine if there's any advantage to marinating in vacuum bags, not
> the extent of marination.
>
> -sw
Freeze your marinade, chop it up real fast and throw it in the bag with the
food and vac/seal. That's about the best you can do with a countertop
consumer type vacuum machine.
Note that most of these light duty machines use channel bags. The bags used
in commercial machines won't work. The air channels in the bags will take a
certain amount of liquid before it reaches the seal strip, and most of them
have a channel where a small amount of liquid can get past the seal. But too
much liquid, and no seal. Freezing the marinade first fixes that problem.
I can't speak to the penetration factor. (I'll stop there.)
MartyB
> people, right?) just this weekend. What were they doing... Steak tips
> using beef hanger steak, IIRC.
>
> Are you sure that took into account vacuum marinating? I'm pretty
> sure the professional meat tumblers can achieve much better
> penetration. It would also depend on the cut and species of meat.
>
> Not that any of that would answer my original question. I'm trying to
> determine if there's any advantage to marinating in vacuum bags, not
> the extent of marination.
>
> -sw
Freeze your marinade, chop it up real fast and throw it in the bag with the
food and vac/seal. That's about the best you can do with a countertop
consumer type vacuum machine.
Note that most of these light duty machines use channel bags. The bags used
in commercial machines won't work. The air channels in the bags will take a
certain amount of liquid before it reaches the seal strip, and most of them
have a channel where a small amount of liquid can get past the seal. But too
much liquid, and no seal. Freezing the marinade first fixes that problem.
I can't speak to the penetration factor. (I'll stop there.)
MartyB
John Kuthe
Apr 2, 2014, 1:11:36 AM4/2/14
to
and mixing it with yummy stuff and making myself a beef patty with
yummy stuff in it when I buy some new ground beef from Straub's. I'll
bet no bit of beef in ground beef is bigger than about 1/16 inch.
Standard yummy stuff: worchestershire, red wine, chopped mushroom(s if
they are small), dried onions, garlic, paprika, basil...I think that's
all. Oh and a small shot of cheap BBQ sauce, smoky flavor.
John Kuthe...
Message has been deleted
Robert
Apr 2, 2014, 1:49:30 AM4/2/14
to
"Sqwertz" wrote in message news:zdt8necqzhpd$.dlg@sqwertz.com...
>That's my thinking, at least. Am I right, or are all these sites
>telling you they you can vacuum-marinate in plastic bags full of shit?
>(OK, that's a trick question :-)
>
>-sw
>
>
>
Use a dry rub on the meat. That way when you can vacuum seal it. The meats
own juices will mix with the rub and then be sucked back into the meat when
opened.
Robert
Helpful person
Apr 2, 2014, 8:26:23 AM4/2/14
to
Why vacuum pack to marinate? I just marinate in a ziplock bag and
if necessary remove any excess air by sucking on a straw. A little
air doesn't matter. I use the bag so that I can get by with less
marinade.
http://www.richardfisher.com
if necessary remove any excess air by sucking on a straw. A little
air doesn't matter. I use the bag so that I can get by with less
marinade.
http://www.richardfisher.com
Nunya Bidnits
Apr 2, 2014, 12:41:48 PM4/2/14
to
Helpful person <rrl...@yahoo.com> wrote:
> Why vacuum pack to marinate? I just marinate in a ziplock bag and
> if necessary remove any excess air by sucking on a straw. A little
> air doesn't matter. I use the bag so that I can get by with less
> marinade.
>
>
Because it doesn't penetrate that much when you just let it soak. Consumer
> Why vacuum pack to marinate? I just marinate in a ziplock bag and
> if necessary remove any excess air by sucking on a straw. A little
> air doesn't matter. I use the bag so that I can get by with less
> marinade.
>
>
vacs don't have much power, but you can help it along by using a jacquard on
the meat before marinating.
Sucking out air with a straw doesn't really do anything. As long as the food
is covered by the marinade, you're good. And really if the marinade is a
little thick it doesn't even have to fully cover if you just turn the food
every so often.
MartyB
Nunya Bidnits
Apr 2, 2014, 1:37:00 PM4/2/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> frozen liquid is a solid (mostly) allowing you to create a vacuum in
> the meat without sucking out the liquid. Liquid then thaws and gets
> drawn into meat - at least somewhat. That's seesm to me the only way
> to get any sort of vacuum in the product using the Foodsaver bags. But
> I still think the canisters are the way to go.
>
> And yes - do it quickly as any fat/alcohols/sugars are not going to be
> solid for long, especially in a salty solution.
>
> Thanks for confirming my suspicions, Marty and Pete. All those sites
> ARE full of shit as I suspected.
>
> -sw
I've got a cannister for my countertop machines (I have two, a full size
Foodsaver, and a compact one about 8" wide) but I've actually never used it.
The machine can only create so much negative pressure no matter what it's
sucking on. But at least it can be sealed with wet stuff inside.
These small machines work great for storing frozen foods, but I do a lot of
prefreezing. Broccoli, for example. When it goes on deep sale I prep and
freeze a bunch of meal sized portions. If you parboil, cool, bag, and then
freeze, it gets mushy. If you parboil, cool, freeze, and then vacbag, the
texture is much better preserved.
MartyB
> On Wed, 2 Apr 2014 00:01:55 -0500, Nunya Bidnits wrote:
>
>> Freeze your marinade, chop it up real fast and throw it in the bag
>> with the food and vac/seal. That's about the best you can do with a
>> countertop consumer type vacuum machine.
>
> Ahhh - Now THAT I can see working. I didn't think of that. The
>
>> Freeze your marinade, chop it up real fast and throw it in the bag
>> with the food and vac/seal. That's about the best you can do with a
>> countertop consumer type vacuum machine.
>
> frozen liquid is a solid (mostly) allowing you to create a vacuum in
> the meat without sucking out the liquid. Liquid then thaws and gets
> drawn into meat - at least somewhat. That's seesm to me the only way
> to get any sort of vacuum in the product using the Foodsaver bags. But
> I still think the canisters are the way to go.
>
> And yes - do it quickly as any fat/alcohols/sugars are not going to be
> solid for long, especially in a salty solution.
>
> Thanks for confirming my suspicions, Marty and Pete. All those sites
> ARE full of shit as I suspected.
>
> -sw
I've got a cannister for my countertop machines (I have two, a full size
Foodsaver, and a compact one about 8" wide) but I've actually never used it.
The machine can only create so much negative pressure no matter what it's
sucking on. But at least it can be sealed with wet stuff inside.
These small machines work great for storing frozen foods, but I do a lot of
prefreezing. Broccoli, for example. When it goes on deep sale I prep and
freeze a bunch of meal sized portions. If you parboil, cool, bag, and then
freeze, it gets mushy. If you parboil, cool, freeze, and then vacbag, the
texture is much better preserved.
MartyB
Helpful person
Apr 2, 2014, 1:46:17 PM4/2/14
to
On Wednesday, April 2, 2014 12:41:48 PM UTC-4, Nunya Bidnits wrote:
What's a jacquard? I thought it was a type of loom.
Why should using a bag enhance the marination as long as the marinade is in
contact with the meat? You seem to agree with this in the second
paragraph. (Using a straw removes most of the air and allows one to cover the meat with less marinade.)
http://www.richardfisher.com
Why should using a bag enhance the marination as long as the marinade is in
contact with the meat? You seem to agree with this in the second
paragraph. (Using a straw removes most of the air and allows one to cover the meat with less marinade.)
http://www.richardfisher.com
itsjoan...@webtv.net
Apr 2, 2014, 2:12:53 PM4/2/14
to
On Wednesday, April 2, 2014 12:01:55 AM UTC-5, Nunya Bidnits wrote:
>
> The bags used
> in commercial machines won't work. The air channels in the bags will take a
> certain amount of liquid before it reaches the seal strip, and most of them
> have a channel where a small amount of liquid can get past the seal. But too
> much liquid, and no seal. Freezing the marinade first fixes that problem.
>
>
>
I agree. I have one of the FoodSaver machines and it does great on meats and vegetables but in the instructions it says not to seal foods that have liquid in the bag. It will just draw that liquid into the channel and you'll not get a seal at all. FoodSaver does make dishes to be used for marinating; I don't have one but a friend said hers did great for meats.
>
> The bags used
> in commercial machines won't work. The air channels in the bags will take a
> certain amount of liquid before it reaches the seal strip, and most of them
> have a channel where a small amount of liquid can get past the seal. But too
> much liquid, and no seal. Freezing the marinade first fixes that problem.
>
>
>
Nunya Bidnits
Apr 2, 2014, 5:24:42 PM4/2/14
to
Helpful person <rrl...@yahoo.com> wrote:
> On Wednesday, April 2, 2014 12:41:48 PM UTC-4, Nunya Bidnits wrote:
>> Helpful person wrote:
>>
>>> Why vacuum pack to marinate? I just marinate in a ziplock bag and
>>> if necessary remove any excess air by sucking on a straw. A little
>>> air doesn't matter. I use the bag so that I can get by with less
>>> marinade.
>>
>> Because it doesn't penetrate that much when you just let it soak.
>> Consumer vacs don't have much power, but you can help it along by
>> using a jacquard on the meat before marinating.
>>
>> Sucking out air with a straw doesn't really do anything. As long as
>> the food is covered by the marinade, you're good. And really if the
>> marinade is a little thick it doesn't even have to fully cover if
>> you just turn the food every so often.
>>
>>
>
> What's a jacquard? I thought it was a type of loom.
It's a tenderizing tool. I spelled it wrong. It's Jaccard for this item.
> On Wednesday, April 2, 2014 12:41:48 PM UTC-4, Nunya Bidnits wrote:
>> Helpful person wrote:
>>
>>> Why vacuum pack to marinate? I just marinate in a ziplock bag and
>>> if necessary remove any excess air by sucking on a straw. A little
>>> air doesn't matter. I use the bag so that I can get by with less
>>> marinade.
>>
>> Because it doesn't penetrate that much when you just let it soak.
>> Consumer vacs don't have much power, but you can help it along by
>> using a jacquard on the meat before marinating.
>>
>> Sucking out air with a straw doesn't really do anything. As long as
>> the food is covered by the marinade, you're good. And really if the
>> marinade is a little thick it doesn't even have to fully cover if
>> you just turn the food every so often.
>>
>>
>
> What's a jacquard? I thought it was a type of loom.
http://www.jaccard.com/Meat-Maximizer-Meat-Tenderizer--15-Knife_p_9.html
There are other brands of this type of tool but the name Jaccard has caught
on to describe all of them in the circles where I run.
>
> Why should using a bag enhance the marination as long as the marinade
> is in
> contact with the meat? You seem to agree with this in the second
> paragraph. (Using a straw removes most of the air and allows one to
> cover the meat with less marinade.)
>
just have the food in contact with the marinade. Under negative air
pressure, you get some replacing of air in the meat with marinade.
MartyB
Nunya Bidnits
Apr 2, 2014, 11:31:43 PM4/2/14
to
Sqwertz <swe...@cluemail.compost> wrote:
> Hundreds of websites claim that you can vacuum-marinate meats and
> veggies in the flexible Foodsaver-type vacuum bags. And I can't find
> any site to the contrary.
>
> I'm think, but I'm not sure, that this is complete bullshit. Correct
> me if I'm wrong (I know you want to!).
>
> Hundreds of websites claim that you can vacuum-marinate meats and
> veggies in the flexible Foodsaver-type vacuum bags. And I can't find
> any site to the contrary.
>
> I'm think, but I'm not sure, that this is complete bullshit. Correct
> me if I'm wrong (I know you want to!).
>
> You cannot create a vacuum in meat surrounded by liquid in flexible
> packaging using a Foodsaver. All - or at least most - of the liquid
> would have to be sucked out of the end-product for any type of vacuum
> to occur. The most a home vacuum system can do is suck the air out of
> a bag full of liquid leaving very little air. It sure as hell isn't
> going to suck out any dissolved air/gas in the liquid. And if it
> can't do that then it isn't going to be able to cerate a vacuum inside
> the product surrounded by the liquid.
>
> packaging using a Foodsaver. All - or at least most - of the liquid
> would have to be sucked out of the end-product for any type of vacuum
> to occur. The most a home vacuum system can do is suck the air out of
> a bag full of liquid leaving very little air. It sure as hell isn't
> going to suck out any dissolved air/gas in the liquid. And if it
> can't do that then it isn't going to be able to cerate a vacuum inside
> the product surrounded by the liquid.
>
> I don't think you can create any significant vacuum in a bag full of
> liquid using these home vacuum sealers. Your machine would suck out
> all or most of the liquid before you could even begin to suck any air
> out of the product within the liquid, making it a futile exercise.
>
> Do the professional "tray-type" lidded vacuum sealers work
> differently, and are they able to create vacuums within the product
> suspended in liquid? How about if you just use a small amount of
> marinade?
>
> liquid using these home vacuum sealers. Your machine would suck out
> all or most of the liquid before you could even begin to suck any air
> out of the product within the liquid, making it a futile exercise.
>
> Do the professional "tray-type" lidded vacuum sealers work
> differently, and are they able to create vacuums within the product
> suspended in liquid? How about if you just use a small amount of
> marinade?
>
> I maintain that, for vacuum marinating, a semi-full rigid container is
> required that maintains a significant amount of airspace for a partial
> vacuum to be created. This is why they sell marinating containers,
> either powered by a hand pump/button or by a tube from your home
> vacuum sealer. This is how all the meat packing and processing
> companies marinate their meats - in partially filled vacuum tumblers.
>
> required that maintains a significant amount of airspace for a partial
> vacuum to be created. This is why they sell marinating containers,
> either powered by a hand pump/button or by a tube from your home
> vacuum sealer. This is how all the meat packing and processing
> companies marinate their meats - in partially filled vacuum tumblers.
>
> That's my thinking, at least. Am I right, or are all these sites
> telling you they you can vacuum-marinate in plastic bags full of shit?
> (OK, that's a trick question :-)
>
> -sw
I should have mentioned that I can crush a soda can flat in a VacMaster. Pic
> telling you they you can vacuum-marinate in plastic bags full of shit?
> (OK, that's a trick question :-)
>
> -sw
on alt.binaries.food.
Before anyone says anything, I know, not everybody can get abf. Sosume. Or
better, sue Google. But folks with Eternal September can get that group even
though it's binary and most pay servers have it.
MartyB
Helpful person
Apr 3, 2014, 8:43:49 AM4/3/14
to
On Wednesday, April 2, 2014 5:24:42 PM UTC-4, Nunya Bidnits wrote:
>
> Using a bag... it's a bag. For a nonpressurized marinade, that is correct,
> just have the food in contact with the marinade. Under negative air
> pressure, you get some replacing of air in the meat with marinade.
>
> MartyB
I'm surprised the vacuum makes any significant difference.
>
> Using a bag... it's a bag. For a nonpressurized marinade, that is correct,
> just have the food in contact with the marinade. Under negative air
> pressure, you get some replacing of air in the meat with marinade.
>
> MartyB
Personally, I prefer the marinade to penetrate just a short
distance into the meat. That way one retains both the
additional flavor of the marinade as well as the original
flavor of the meat. It also avoids the marinade changing
the meat texture if it penetrates too far. (One exception
for me is teryaki flank steak which I like marinated
overnight.)
An analogy is cooking a steak on a grill. The browned
(well done) portion on the outside enhances both the flavor
and texture. The rare portion inside retains the original
meat flavor. No-one (at least not those that care for good meat) would want the steak well cooked all the way
through.)
http://www.richardfisher.com
Nunya Bidnits
Apr 3, 2014, 11:37:38 AM4/3/14
to
Large cuts do benefit more. Look at pork butt... the fatty exterior gets a
great bark and flavor in the smoker. But the interior meat is extremely mild
flavored, bordering on bland without some help. So driving some flavor into
the butt is helpful. However what I do is as much brining as it is
marinating, probably more. Too much acid will just make the meat mushy.
However I've injected, and I've vaccummed, and injection is still the gold
standard for getting briney seasoning mixtures into large cuts.
I suppose if you pounded out paillards of chicken breast and put them in the
vac marinator for a little while it would accelerate getting them fully
seasoned. But otherwise your countertop unit just can't generate enough
negative pressure.
MartyB
B. Server
Apr 3, 2014, 3:36:26 PM4/3/14
to
On Tue, 1 Apr 2014 20:51:22 -0500, Sqwertz <swe...@cluemail.compost>
I have no applicable experience in attempting to marinate in a vacuum
bag. However, it seems to me that there are some relevant issues.
[1] If you have a flexible membrane such as a bag, you can get up to
14 or so pounds/square inch of pressure uniformly distributed over the
contents. I use something very much like this to adhere veneers to
substrates and it works better than any clamp system there is.
[2] If you have common liquids, (water solutions, alcohol) and reduce
the pressure sufficiently, the liquid will, effectively, boil and fill
the membrane with water or alcohol vapor thus reducing the pressure
differential.
[3] If you have strong (ridgid) container that can withstand the
pressure differential and no free liquid, I would expect that drawning
a vacuum would, over time, tend to extract liquid from something like
meat or vegetables. The liquid would then boil and reduce the vacuum.
[4] If the vacuum in [3] actually withdrew a significant portion of
the liquid from the meat/veg, and if the vacuum was maintined until
the marinade liquid was present, it might be possible that the
meat/veg would act like a dry sponge and take up the mariade as the
vacuum was released. Seems like a long shot to me, give the equipment
one is likely to have on hand.
bag. However, it seems to me that there are some relevant issues.
[1] If you have a flexible membrane such as a bag, you can get up to
14 or so pounds/square inch of pressure uniformly distributed over the
contents. I use something very much like this to adhere veneers to
substrates and it works better than any clamp system there is.
[2] If you have common liquids, (water solutions, alcohol) and reduce
the pressure sufficiently, the liquid will, effectively, boil and fill
the membrane with water or alcohol vapor thus reducing the pressure
differential.
[3] If you have strong (ridgid) container that can withstand the
pressure differential and no free liquid, I would expect that drawning
a vacuum would, over time, tend to extract liquid from something like
meat or vegetables. The liquid would then boil and reduce the vacuum.
[4] If the vacuum in [3] actually withdrew a significant portion of
the liquid from the meat/veg, and if the vacuum was maintined until
the marinade liquid was present, it might be possible that the
meat/veg would act like a dry sponge and take up the mariade as the
vacuum was released. Seems like a long shot to me, give the equipment
one is likely to have on hand.
Timo
Apr 3, 2014, 4:08:50 PM4/3/14
to
On Friday, April 4, 2014 1:37:38 AM UTC+10, Nunya Bidnits wrote:
Tumbler vs no tumbler makes a difference, so the people who buy a tumbler do benefit, but the vacuum is of small benefit, if any.
Injection, OTOH, works, and works well.
> Helpful person <rrl...@yahoo.com> wrote:
>
> > I'm surprised the vacuum makes any significant difference.
>
>
> > I'm surprised the vacuum makes any significant difference.
>
> However I've injected, and I've vaccummed, and injection is still the gold
> standard for getting briney seasoning mixtures into large cuts.
*This* is true. Agrees with the research out there. There have not been many research studies of how much effect the pressure has. Some has shown that running the tumbler with vacuum, atmospheric pressure, or excess pressure all produce the same results. It's been shown that the vacuum helps with manufactured meats (where a bunch of small pieces are glued together); it's thought that the vacuum helps remove air that gets into the manufactured meat during the gluing/pressing. But the difference the vacuum makes isn't large.
> standard for getting briney seasoning mixtures into large cuts.
Tumbler vs no tumbler makes a difference, so the people who buy a tumbler do benefit, but the vacuum is of small benefit, if any.
Injection, OTOH, works, and works well.
Nunya Bidnits
Apr 3, 2014, 6:33:19 PM4/3/14
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VacMaster combined with a tenderized (Jaccard) large cut will indeed give
impressive results.
I've never used a tumbler so I can't comment.
MartyB
MartyB
Timo
Apr 3, 2014, 8:03:48 PM4/3/14
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You could do some quantitative tests. Tenderise two similar cuts, weigh, then marinate, one with vacuum and one without. Weigh again. Compare take-up of marinade. Repeat until you have adequate statistics.
Have you tried vacuum cycling? Apply vacuum, back to atmospheric, back to vacuum, back to atmospheric, etc.
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Brooklyn1
Apr 4, 2014, 11:46:13 AM4/4/14
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Nunya Bidnits wrote:
>
> I should have mentioned that I can crush a soda can flat in a VacMaster.
BFD... I've been crushing steel cans flat for years by stepping on
>
> I should have mentioned that I can crush a soda can flat in a VacMaster.
them.
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Earl
Apr 5, 2014, 8:22:45 PM4/5/14
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