stewart wrote:
>
> In article > , Peter
> Aitken > wrote:
>
> > "stewart" > wrote in message
> > .. .
> > > I'm considering a pressure-marinador.
> > >
> > > Take a Pressure cooker
> > >
> > > Drill a hole and screw in an air inlet nipple.
> > > place food into cooker
> > > cover with marinade
> > > put several lbs of pressure to "force" marinade into the meat.
> > >
> > >
> > > your thoughts???
> >
> > Won't work. As soon as you apply pressure the meat will be compressed
> > slightly until the pressure inside the meat will be the same as the pressure
> > outside, so there's no force pusing the marinade in.
>
> Thanks for your reply.
>
> I was thinking that the pressurization of air would force the liquid
> into the meat.
>
> Wouldn't it??

Post the physics of it and it might be considered... :-)
Or better yet, the stoichiometry.

K.

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