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Posted

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

Posted

Proudlom,

I prefer vacuum sealing. You are right””there is a moment before the sealer pulls the vacuum when the cells are dilated because of the pressure in the chamber. I think this would result in deeper penetration of the marinade. That being said, both methods are effective, and one‚’s preference should probably be determined by the equipment on hand.

Johnny

Posted

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. sf-laugh.gif

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