I've read a few posts on using a vac/sealer to assist with marinating. Now I don't have the actual marinating attachment, but since I do have the fridge vac seal containers for my Food Saver vac/seal, so I decided to use one of them.
Miss Linda was planning to cook a tenderloin in the oven last night, and we normally marinate the meat for 8 hours. Late yesterday afternoon I dug out the Food Saver and the largest of the vac containers. Our favorite is a store bought "Tuscony" marinade--its a liquid, but extremely thick, and I just wasn't too sure how well it would work This marinade always puts tons of flavor on the meat, but pretty much only on the outside. Very little flavor penetrates into the meat, even after 8 hours.
After putting the tenderloin and lots of marinade (turned out to be way more than I needed to use) into the container, I hooked up the accessory vac hose and vac/sealed it. It then sat in the fridge for 1 1/2 hours.
It turned out to be the best tenderloin ever cooked in an oven!! The flavor had penetrated DEEP into the meat--pretty much all the way through it. It was fantastic.
I was so impressed by this method that I'll be purchasing the actual marinating container to use for larger cuts.
If you haven't tried this, believe me, you're really missing out on something great. It's simple, easy, and makes the food sooooooo much tastier. I can't wait to try this on some meat for the MES.
Miss Linda was planning to cook a tenderloin in the oven last night, and we normally marinate the meat for 8 hours. Late yesterday afternoon I dug out the Food Saver and the largest of the vac containers. Our favorite is a store bought "Tuscony" marinade--its a liquid, but extremely thick, and I just wasn't too sure how well it would work This marinade always puts tons of flavor on the meat, but pretty much only on the outside. Very little flavor penetrates into the meat, even after 8 hours.
After putting the tenderloin and lots of marinade (turned out to be way more than I needed to use) into the container, I hooked up the accessory vac hose and vac/sealed it. It then sat in the fridge for 1 1/2 hours.
It turned out to be the best tenderloin ever cooked in an oven!! The flavor had penetrated DEEP into the meat--pretty much all the way through it. It was fantastic.
I was so impressed by this method that I'll be purchasing the actual marinating container to use for larger cuts.
If you haven't tried this, believe me, you're really missing out on something great. It's simple, easy, and makes the food sooooooo much tastier. I can't wait to try this on some meat for the MES.