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OT -- Vacuum Marinaters

Baby jBaby j Posts: 148
edited 5:15AM in EggHead Forum
Does anyone use either the Jaccard or the VacuVin Vacuum Marinaters? And if so, is one better than another?

Baby j
Jason Hillenbrand

Comments

  • I have tried them all and ended up with this:

    2007_0311FOOD0001.jpg

    I don't think any of them work all that well - seem to get more flavor from the good-old overnight soak.

    But, that is just my opinion.
  • CageyCagey Posts: 86
    Can you not do the same thing with a simple vacuum bag sealer machine? Put the food, plus marinade, vacuum the item, and throw it in the refrigerator. I have done it, and did not really see any difference verses just throwing it in a zip lock and then putting it in the refrigerator. I think the marinade is supposed to go deeper into the item, when the vacuum is released, or that is what I have read. Plus, you can use the vacuum sealer for storing left overs from the grill.

    Cagey
  • Baby jBaby j Posts: 148
    I don't have a vacuum sealer, yet. Thought this would be good for classes where I'm looking for a quick way to marinate.

    baby j
    Jason Hillenbrand.
  •  
    I also have the Reveo. If one goes to a good deli store many use heavier duty vacuum marinate tumbling systems.

    There was a very long thread about this a year or two ago. As I recall the Mothership had a more heavier duty system they were offering. More expensive.

    This works fine for me. I have never done a side by side reveo and overnight in the fridge test. I don't use mine very often but I do like it.

    GG
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