Anybody do a comparison of a vacuum vs non-vacuum marinating session? I have a JVR Vac100 chamber sealer and have done a couple of hour-long marinading sessions --not 24 hours -- with good results. But....I would like to know if there is a difference between marinating in a vacuum vs a 24-hour marinating period. Some guy did a comparison, using food coloring with different types of vacuum sealed units, ie, bag, jar, container but not with a non-vacuum-sealed item. There was no apparent difference - as expected. Didn't prove anything.
Anybody do this?
Anybody do this?
