Has anyone tried?

sirlancealot

At the egg store where i live,they have a marinating machine( I forgot the name of it,will get it and repost).Anyway,it"s a clear cylinder with a motor on the side of it, with a opening on the side of the cylinder where you would put the meat. What happens is you season your meat with your seasoning or rub,etc. put it in the cylinder,close the lid,turn on the machine and it will open up the pores of the meat by suction,meat will expand allowing the seasoning to enter through the pores for approx.30-45,seconds and then it will release the suction,seasoning now on inside of meat. Now the cylinder will turn and meat will tumble inside for about 5min. Thus eliminating the need for overnight marinating or hours of the same. Runs approx. 120.00.bucks, heard only good things about it. Now,what say you eggsperts? I"ll be back with you a little later,my daughter has to do her internet homework for awhile "Per my wife". :( :(

Zippylip

Is that a Ron Popeil gizmo? I don't know about the suction (sounds like a good idea), but I have seen in large commercial food processing plants large tumblers that they put meat into along with marinade & whatnot to infuse it faster, could work, but I am sure someone here has one that could tell you better

Car Wash Mike

A bbq store here in KC has been talking about one. A jaccard I think. But it runs around $400 because you can put an 8 lb butt in it.

Mike

lowercasebill

this one is considerably more expensive but has it's appeal in sanitation.
http://www.culinaryprep.com/index.html

stike

my cousin (in-law) runs a semi-highend meat shop. they sell marinated stuff, and they swear by it.

some marinades are more like brines, and work literally by osmosis. the brine goes in, water comes out. the salt in the brine drawsa the water out, and the marinade is drawn in to replace it (sorta. that's the short version)

the vacuum marinator you are talking about is mechanical in a way. it supposedly opens up the meat and allows the marinade to get in. at least that's what they tell you. there's no air in meat. if you put a marshmallow in a vacuum, it'll get huge. the meat doesn't noticeably expand, so it's dubious as to how much marinade really gets in there. but it SOUNDS logical.

thing is, if the marinade goes into the meat only because it is temporarily opened up, what happens when the meat compresses again? squeeze a sponge and wring it out. still compressed, let go under water. it sucks it up. take it out of the water and squeeze it again.

still, my cousin swears by it, and they sell pantloads of marinated meat. cheapest thing to make, most profit in the store. but people will buy that stuff by the truckload. what the heck do i know. they are very happy with it. i think it's more a sales pitch than anything.

a jacquard is a series of piercing blades or knives/needles that "tenderizes" meat by basically cutting it. basically, it's what your teeth do, mechanically cut the muscle fibers

Unknown

The Food Saver is also supposed to be great for marinating. Put marinade and meats in food saver bag then vacuum seal - supposed to shorten the whole marinading process. Another great excuse :laugh: to own a Food Saver.

sirlancealot

bill,its one just like that but has a different name. im wondering if anyone has used it with the egg?

Big'un

I use mine all the time. Actually my boys use it all the time. They love to marinate beef, pork, chicken. It works great. It does save lots of time. Right now, I have some red wings marinating in it. I got mine for fathers day, and my wife said the other day as we were using it, that I like my toys, but I do use them. Its great for jerky too! HTH.

Grandpas Grub

I have the Revo and there seems to be some very good sales on the unit at the time.

I really like my Reveo. Vacuum and then tumble. Selectable 5 min tumble times up to 20 minutes. I have a couple of times gone longer than 20 minutes.

https://www.freethemeat.org/catalog/index.php

GG

Charleston Dave

OK, there are a couple of kitchen gizmos getting mixed up in this thread.

A "Jaccard" (the term can also be used as a verb) is one brand name for a spring-loaded multiblade hand tool used to tenderize meat by punching into it and thereby piercing connective tissue. Another competing brand is Deni, but the term "jaccard" is usually understood to mean any tool of this type. They run $15-35 depending on how big of a one you get. These gizmos don't just poke holes like an injector; they actually have several dozen miniature angled knives that slice into the meat when you press down. I use this model, which is slightly more expensive but unlike the others can be disassembled for washing in the dishwasher. I find it quite effective, and use it pre-sous vide and before marinating roasts that have a lot of connective tissue (pot roasts, pork shoulders, that kind of thing).

The Reveo Marivac is a powered kitchen gizmo that works something like an old-fashioned lapidary machine. It has a clear plastic tumbler. You put up to 4 pounds of food inside with your marinade of choice, use the machine to vacuum out the air, and then put the tumbler on its side on a base that keeps the tumbler constantly rotating. Because of the vacuum and the constant agitation, you can get a night's worth of marination in about 20 minutes. Here are comments I wrote in an earlier thread:

I've also gotten good results in my gasser and indoor roasting efforts using the Reveo MariVac vacuum system. It will marinate up to four pounds at a time, with three major advantages:

(1) marination speed is greatly improved (rarely over 20 minutes); this helps keep your food from getting mushy from overmarination and will save your butt (in both senses of the word) if you neglected to start marinating the night before.

(2) less marinade is needed; a smaller amount than used in immersion marination sloshes over the food constantly as the tumbler rotates.

(3) excellent penetration of flavor.

You can read many reviews of it on Amazon; mine is 4/5 stars mainly due to my feeling a bit ripped off from their overpriced spice blends (just use BBQ rub and a homemade vinaigrette and you'll be fine) and cheesy owner's manual and marketing. The machine itself does work quite well, though. Oh, and it's bulky, so if storage is a problem for you that might be an issue.

My tumbler did fail to hold vacuum after a couple of years of regular use. I was able to purchase a replacement from Reveo without difficulty.

If you use one of these and a good meat thermometer, then IMHO you would have to try pretty hard to produce a dried-out or flavorless roast!

Hope this clears things up!

sirlancealot

does your meat come out better on the egg with using it or about the same?.

Firemanyz

I know this is an old thread, but was searching the Internet looking for a replacement lid for my reveo tumbler. Does anyone have a lid they would part with???

thanks