05-16-2009, 10:03 PM
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#20
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Senior Member
Join Date: Apr 2004
Location: Kensington, NH and Paugus Bay Marina
Posts: 656
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Quote:
Originally Posted by 45Auto
FYI...Their marinated tips and chicken are done in a vacuum tumbler. You load the chamber with meat and marinade, vacuum pump ALL the air from the chamber (makes the meat expand and opens the grain) then the meat tumbles for 15 minutes in the flavored marinade. 
Air is let back into the chamber, the meat is removed, the meat returns to it's normal size and...voila...you have meat with marinade throughout the entire piece, not just on the outside like anyone can do in a ziplock bag.  |
Ummmmm........... the meat stays in it's "normal size" the entire time........... it's not sci-fi here............
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