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First time post here, and I would like to note I'm both relatively new to the cooking scene (mostly wanted to learn cooking to make healthier better tasting food, while saving money), and doubly so to the Sous Vide method. When I heard about it, and looked into it, I figured it was the perfect fit for me. In terms of equipment besides standard cooking implements or some make task easier stuff. I have the Sous Vide Supreme, a blow torch for searing, and do actually have a chamber vac sealer.

Anyways main question I have is regarding the use of a Meat Tenderizer vs. Jaccard. They both seem to tenderize the food, though is one better than the other, or does it depend on the task. If so could you break that down for me?

The other one regards marinade, while I can cook the food well chicken etc, its only good plain for so long. So I've attempted to try my hand at marinades with a very basic barbecue marinade, and also a soy sauce one. Both had serious issues with penetration, and wasn't sure if I was doing something wrong (less so for the soy sauce) besides not using a tenderizer (didn't even know I needed it). When I was experimenting I even had one marinated in the freezer (kind of cool how it never froze due to the chamber vac) no real appreciable difference. So if anyone has any tips on it, or if I'm doing it wrong I'm all ears.

Last of the marinade set, I heard injectors were a good way to get past the marinade problem. However I also read that it explicitly said not to use it with Sous Vide Style cooking, and I wasn't sure why that is. Since from my own understanding as long as you cook it long enough, you bring the germs down to a more than safe enough level.

Thanks for any help you can shine on the matter.