Edwin Pawlowski wrote:
> "Steve Calvin" > wrote in message
>> I have a FS but we're not into marinades. But my *guess* would be that it
>> would actually hinder the marinade process. By applying a vacuum you
>> compress the tissues/cells of the item being sealed. Seems ti me that
>> would make it nearly impossible for the liquid to penetrate.
>
> No you open the cells and allow the liquid to get in. Commercial tumblers
> use vacuum for that reason. They can to 100+ pound batches in a very short
> time. Then after adding the low cost liquid to the meat they can sell it
> for a higher price.
>
>
Try this. Make an Italian sandwich out of some italian
bread, ham, cheese, whatever you like and put it into a
"marinade". Then make the exact same thing an vacuum seal it
and see which takes up more of the liquid.

Me thinks it will show what I'm saying.

--
Steve
http://adirondackoutdoors.forumcircle.com