Here's a machine I'd never heard of until a few minutes ago.

http://www.exterior-accents.com/remafotu.html

It's a food tumbler! Regularly $199, but these
humanitarians are offering it for only $149!

Allegedly, the combination of vacuum and tumbling
allow meats to be marinated in a few minutes,
rather than hours or days. Vacuum is believable,
and some vacuum sealing machines offer a way
to use the vacuum for marination. If the meat
is submerged and you're pulling a vacuum, how
does tumbling help? I suppose it may allow you
to economize on marinade.

Mark wrote:

> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.

The tumbling is supposed to tenderize the meat. Here's a review from a
reader at http://blog.khymos.org/2007/10/11/kitchen-gadgets/

================BEGIN QUOTE================
I've had the Reveo tumbler for a couple of years. I must say it works very
well. I use about 1/4 the marinade that I would normally and I get about a 2
day marinade in 20 minutes.

The only thing to watch out for with the device is the tumbling action. It
can break down meat a little much. In those cases I will tumble for 5 or 10
minutes and then just let the vacuum jar sit for another 20 minutes. This
method allows me to coat the meat well but not damage it in the process.
Just a note about time. I placed a nice rib-eye in the machine, turned in on
for 20 minutes, and welll that was way toooooooo long. It was like mush when
it popped out of the vacuum jar. So a better time for the rib-eye would have
been about 10 minutes. Just stuff to test as you use the machine.

If you have a FoodSaver a similar result can be hand by using their vacuum
jars that normal ship with the saver. Use 1/4 the marinade, vacuum with the
FoodSaver external hose, and self tumble to coast the meat. Then let sit for
20-30 minutes in the vacuum and tumble every now and again. I do think the
results out of the Reveo are better than the foodsaver it will give you a
good day marinade quickly.

If you have a chamber vacuum packer it will also produce good results in a
short time, and all in a nice little bag.
=================END QUOTE=================

Bob

Mark Thorson wrote:
> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.

Perhaps a restaurant could use something like this, but I can't see any
value to me in the home? Not only am I not interested in paying for it,
I'd have to store it and clean it. Ugh.

"Goomba" > wrote in message
...
> Mark Thorson wrote:
>> Here's a machine I'd never heard of until a few minutes ago.
>>
>> http://www.exterior-accents.com/remafotu.html
>>
>> It's a food tumbler! Regularly $199, but these
>> humanitarians are offering it for only $149!
>>
>> Allegedly, the combination of vacuum and tumbling
>> allow meats to be marinated in a few minutes,
>> rather than hours or days. Vacuum is believable,
>> and some vacuum sealing machines offer a way
>> to use the vacuum for marination. If the meat
>> is submerged and you're pulling a vacuum, how
>> does tumbling help? I suppose it may allow you
>> to economize on marinade.
>
> Perhaps a restaurant could use something like this, but I can't see any
> value to me in the home? Not only am I not interested in paying for it,
> I'd have to store it and clean it. Ugh.

Some people that are into competitive cooking use them. Vacuum marinating
is fast, but tumbling makes it faster and deeper. The pre-marinated pork
tenderloins and chickens have been tumbled. The tumbling of the meat opens
the interstices between the cells for better penetration.

Ed Pawlowski wrote:

> Some people that are into competitive cooking use them. Vacuum marinating
> is fast, but tumbling makes it faster and deeper. The pre-marinated pork
> tenderloins and chickens have been tumbled. The tumbling of the meat opens
> the interstices between the cells for better penetration.
>
Ok, I can sort of see this being useful to a competition cook, but
again, I don't see it as worthy of the cost or storage requirements in
most home kitchens.
I've got time to marinate.

Mark Thorson wrote:
>
> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.

Vacuum tumbling marinating is the norm in industrial scale food
production. Tumbling allows you to use less marinade since it tumbles
the food through the marinade, much like a front load washer uses less
water since it tumbles the clothes through it vs. a top load which has
to use much more water to submerge the clothes fully.

<snip>
I bought the marinade attachment container for my food vacumn machine.
I found out that it works best when I pump in down and roll it over a few
times to allow the marinade to cover all sides of the meat.
Then I release the vacumn and the inrushing air pushes the marinade down
into the pores of the meat. I do this about 3 times. I have excellent
results then. It shortens the marinade time considerably. The flavor can
get way inside the cut of meat using this method.
If one is using a citric acid (lemon or lime juice) to tenderize the meat,
then I give it more time. It still cuts down the marinade time mucho.

Mark Thorson wrote:
> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.

All meat processors have industrial-sized vacuum tumblers.

http://www.maschinensucher.de/machin...r/A423315.html

I would be wary of company who demonstrates their product by vacuuming
ground beef. Your link sure looks like a lump ground beef.

-sw

On Wed, 11 Feb 2009 22:15:17 -0800, Mark Thorson >
wrote:

>Here's a machine I'd never heard of until a few minutes ago.
>
>http://www.exterior-accents.com/remafotu.html
>
>It's a food tumbler! Regularly $199, but these
>humanitarians are offering it for only $149!
>
>Allegedly, the combination of vacuum and tumbling
>allow meats to be marinated in a few minutes,
>rather than hours or days. Vacuum is believable,
>and some vacuum sealing machines offer a way
>to use the vacuum for marination. If the meat
>is submerged and you're pulling a vacuum, how
>does tumbling help? I suppose it may allow you
>to economize on marinade.

I know nothing about the product but it looks like those rock tumbler
thingies I had when I was a kid. Gawd those things were noisy.

Lou

Mark Thorson wrote:
> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.

If I saw one on freecycle, I might be tempted. Otherwise, I have
survived all these years without any such thing.

--
Jean B.

Mark Thorson wrote:
> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!
>
> Allegedly, the combination of vacuum and tumbling
> allow meats to be marinated in a few minutes,
> rather than hours or days. Vacuum is believable,
> and some vacuum sealing machines offer a way
> to use the vacuum for marination. If the meat
> is submerged and you're pulling a vacuum, how
> does tumbling help? I suppose it may allow you
> to economize on marinade.



Um...yeah.

How much marinade could you buy for $149?

gloria p

On Thu, 12 Feb 2009 08:03:31 -0700, "pintlar"
> wrote:

><snip>
>I bought the marinade attachment container for my food vacumn machine.
>I found out that it works best when I pump in down and roll it over a few
>times to allow the marinade to cover all sides of the meat.
>Then I release the vacumn and the inrushing air pushes the marinade down
>into the pores of the meat. I do this about 3 times. I have excellent
>results then. It shortens the marinade time considerably. The flavor can
>get way inside the cut of meat using this method.
>If one is using a citric acid (lemon or lime juice) to tenderize the meat,
>then I give it more time. It still cuts down the marinade time mucho.
>
This is the method I use. I have the foodsaver and marinate sometimes
in the canister, sometimes in the flat vacuum unit (which is better
for certain cuts of meat, like skirt or flank.) Works fine. Like
pintlar says, three cycles is usually enough.

Alex

Gloria P wrote:
>
> Mark Thorson wrote:
> > Here's a machine I'd never heard of until a few minutes ago.
> >
> > http://www.exterior-accents.com/remafotu.html
> >
> > It's a food tumbler! Regularly $199, but these
> > humanitarians are offering it for only $149!
> >
> > Allegedly, the combination of vacuum and tumbling
> > allow meats to be marinated in a few minutes,
> > rather than hours or days. Vacuum is believable,
> > and some vacuum sealing machines offer a way
> > to use the vacuum for marination. If the meat
> > is submerged and you're pulling a vacuum, how
> > does tumbling help? I suppose it may allow you
> > to economize on marinade.
>
> Um...yeah.
>
> How much marinade could you buy for $149?
>
> gloria p

It's not just marinade that it saves you, it's time. Without
vacuum/tumble marinating, you have to plan a day ahead to get good
marinade absorption, with V/T you only need perhaps an hour.

Mark Thorson > wrote:

> Here's a machine I'd never heard of until a few minutes ago.
>
> http://www.exterior-accents.com/remafotu.html
>
> It's a food tumbler! Regularly $199, but these
> humanitarians are offering it for only $149!

A "marinator" with a similar functionality (but with manual pumping) is
offered for EUR 26.93 by Amazon.de here.
<http://www.amazon.de/TV-Das-Original-03145-elektrischer/dp/B000QBVQUG>.
Amazon.uk offeres the same model for a similar price, too.

Victor

On Thu, 12 Feb 2009 11:11:02 -0600, Lou Decruss wrote:

> On Wed, 11 Feb 2009 22:15:17 -0800, Mark Thorson >
> wrote:
>
>>Here's a machine I'd never heard of until a few minutes ago.
>>
>>http://www.exterior-accents.com/remafotu.html
>>
>>It's a food tumbler! Regularly $199, but these
>>humanitarians are offering it for only $149!
>>
>>Allegedly, the combination of vacuum and tumbling
>>allow meats to be marinated in a few minutes,
>>rather than hours or days. Vacuum is believable,
>>and some vacuum sealing machines offer a way
>>to use the vacuum for marination. If the meat
>>is submerged and you're pulling a vacuum, how
>>does tumbling help? I suppose it may allow you
>>to economize on marinade.
>
> I know nothing about the product but it looks like those rock tumbler
> thingies I had when I was a kid. Gawd those things were noisy.
>
> Lou

and they handled your rocks so roughly!

your pal,
blake