I figured there’d be a thread about this kind of thing already, but my search came up empty so I’ll post my question. Redirect me to an existing thread if you know of one…
While browsing for stuff on Amazon I stumbled across a gadget for marinading meats in a sealed container. That’s not the questionable part. The part I’m questioning is the use of a vaccuum pump to pull out the air with the claim that doing so will “Open up the fibers and force your marinade into the meat.”
Now I’ve stored foods in vaccuum-sealed containers and even pushed or pulled the air out of bags or containers to minimize the content’s exposure to air, germs, freezer-burn, et cetera. I haven’t used a vaccuum environment for marinading, though, and I have to admit I’m rather skeptical about the claim above.
But that’s why I come to you guys.
So, cooks and grillers, chefs and gourmands: Is this claim devoid of truth or is there really something to it? And if there’s really something to it, can someone explain how it works?
Note: I couldn’t find a Wikipedia entry, either.