A vacuum tumbler or marinator works using atmospheric pressure to both tenderize and marinate meat. The process of drawing the vacuum pulls the muscle fibers apart, opening micro channels or tears if you will into the tissue and acts to tenderize. The release of the vacuum is basically like slamming the meat with a giant sledge hammmer, to convey any spice mixture or marinade into the tissue. It is very effective and is used by many in the commercial industry to improve palatability and enhance flavor of lower value cuts of meat. Commercial equipment will repeat the vacuum cycle several times, thus enhancing the effect, and only require as little as ten minutes to accompish what used to take hours or even days.
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10/30/09 at 6:14pm