Meat Myths

[Hub]

This is worth a read:

http://shine.yahoo.com/shine-food/beware-meat-myths-150000645.html

Hub

[ACW3]

As Artie Johnson used to say, "Very Interesting!"  If I am going to marinade a piece of meat, I generally use my Jacard to "help" the marinating process.  That does seem to help, IMO.

Art

[teesquare]

I saw that....but they did not discuss vacuum bagging or vacuum tumbling....I have to believe that enhances the marinating process.

[Hub]

I saw that....but they did not discuss vacuum bagging or vacuum tumbling....I have to believe that enhances the marinating process.

I've always been curious about that . . . seems to me the vacuum will suck the air and some of the juice out of the meat, but does the marinade replace it?  Inquiring minds want to know

Hub

[muebe]

I saw that....but they did not discuss vacuum bagging or vacuum tumbling....I have to believe that enhances the marinating process.

I've always been curious about that . . . seems to me the vacuum will suck the air and some of the juice out of the meat, but does the marinade replace it?  Inquiring minds want to know

Hub

Hub the good vacuum marinators will pulse the vacuum on and off while tumbling. When under vacuum the juice will be pulled from the meat as you stated. But when the vacuum is released the meat fibers will contract pulling the juices and marinade back in. This process will stretch the fibers making room for more marinade also.

After the process is done you will find the tumbling chamber has much less marinade in it then when it was started proving the meat is absorbing it.