Edwin Pawlowski wrote:
> "Steve Calvin" > wrote in message
>> 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
>
> The structure of bread and meat are entirely different. Vacuum opens the
> muscle fibers allowing marinade to penetrate. Think "Boyle's Law". Try
> putting a balloon in a box and they draw a vacuum. The balloon will expand.
> That is essentially what is happening to the cell structure of the meat.
> That allows the marinade to penetrate.
>
> I didn't make this up, it just happens to be physics.


ok, Edwin. I may give it a shot based on your description.
It actually does make sense, theoretically of course. ;-)

I think I'll take three round steaks and marinate/vac seal
one and marinate/baggie, and one plain and see what happens.
I'll report back but it may be a few weeks.

If nothing else good came out of this thread, I reinstated
my KF with Sqwirtz

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