Anonymous Modernist 11787

I agree, it would be an interesting test to compare the two.

Thanks for the input, Johnny. I don't have a whipping siphon so my only option is to use the vacuum method at the moment. The whipping siphon method would also cost a little extra money as you would need to buy a couple gas cartridges. I still think it's interesting that you could essentially get a similar result by using two completely opposite approaches. The idea that anything but normal pressure works better to marinade almost seems strange in a way.

I'm curious about marinating something under pressure versus in a vacuum. The Modernist Cuisine at Home describes a way of marinating inside of a whipping siphon by adding pressure to the marinade. On the other hand, I own a vacuum sealer that came with a specialized container with a hose in the top that attaches to the vacuum, used to marinate. From what I have read, the principle is that the vacuum helps "open the fibers and pours of the meat, allowing the marinade to penetrate more quickly". Considering these approaches are exact opposites, I was wondering if anyone had any experience or input as to which is better or even some sort of further discussion. Thanks, Matt