3 ms·
Well, you could argue the pressure/vacuum would suck the marinate deeper into the meat, thus starting the process deeper inside the tissue causing a more deep a
by wodenokoto 3y ago
Well, you could argue the pressure/vacuum would suck the marinate deeper into the meat, thus starting the process deeper inside the tissue causing a more deep and even marination.
Just playing devils advocate. I really don’t know how this works.
- jmilloy 3y agoThe tests show that this isn't what happens though.
- hurril 3y agoThe vacuum is outside the meat, though, so if anything it's bound to suck whatever is in the meat out of it.
- thomasfedb 3y agoThis is pretty much exactly what the article says doesn’t work