I have one of those Foodsaver vacuum sealing system and one of the
uses is for marinading. I tried marinating a chicken cutlet in a store
bought marinade for about 45 minutes and it absorbed almost no flavor.
I know the foodsaver is supposed to significantly reduce marinading
time. It was a thick marinade, but all store bought ones seem to be as
well. Are there any tricks to making this work?

"Joe Blo" wrote in message
om...
I have one of those Foodsaver vacuum sealing system and one of the
uses is for marinading. I tried marinating a chicken cutlet in a store
bought marinade for about 45 minutes and it absorbed almost no flavor.
I know the foodsaver is supposed to significantly reduce marinading
time. It was a thick marinade, but all store bought ones seem to be as
well. Are there any tricks to making this work?

Inject your marinade into your meat.


--
Comments Welcome,
Norman S. Brown, Jr.
XZealot
Archon of the Swamp

Joe Blo wrote:
I have one of those Foodsaver vacuum sealing system and one of the
uses is for marinading. I tried marinating a chicken cutlet in a store
bought marinade for about 45 minutes and it absorbed almost no flavor.
I know the foodsaver is supposed to significantly reduce marinading
time. It was a thick marinade, but all store bought ones seem to be as
well. Are there any tricks to making this work?


Didja put it in one of those vacuum canisters, or a bag? (it won't work
in a bag)

Bob

zxcvbob wrote:
Joe Blo wrote:

I have one of those Foodsaver vacuum sealing system and one of the
uses is for marinading. I tried marinating a chicken cutlet in a store
bought marinade for about 45 minutes and it absorbed almost no flavor.
I know the foodsaver is supposed to significantly reduce marinading
time. It was a thick marinade, but all store bought ones seem to be as
well. Are there any tricks to making this work?



Didja put it in one of those vacuum canisters, or a bag? (it won't work
in a bag)

Bob

And in the canister or in a gallon jar it takes longer than 45 minutes
to absorb the marinade. I never marinade chicken so can't speak for that
meat but beef and pork, when put under a vacuum, the pores of the meat
open up and take up the marinade. If your marinade is really thick it
will not be taken up at all. The store bought marinades, IMHO, are just
sauces to put on the outside of the meat, even then they don't add a lot
of flavor unless you use them for a dipping sauce.

George, with a 5 lb pork loin marinating in a gallon jar at the moment.

XZealot wrote:

Inject your marinade into your meat.


troll

XZealot wrote:

Inject your marinade into your meat.


troll

XZealot wrote:

Inject your marinade into your meat.


troll

"Levelwave©" wrote in message
...
XZealot wrote:

Inject your marinade into your meat.


troll

Troll? Why? It is done all the time. Have you never seen the many
variations of injectors available? I have two or three of them.

Edwin Pawlowski wrote:

"Levelwave©" wrote in message
...

XZealot wrote:


Inject your marinade into your meat.


troll


Troll? Why? It is done all the time. Have you never seen the many
variations of injectors available? I have two or three of them.




Maybe Levelware thought it was a sexual euphemism. (Isn't everything a
sexual euphemism?)

Bob

zxcvbob wrote:

(Isn't everything a
sexual euphemism?)

Ooh baby.

zxcvbob wrote:

(Isn't everything a
sexual euphemism?)

Ooh baby.

"Joe Blo" wrote in message
om...
I have one of those Foodsaver vacuum sealing system and one of the
uses is for marinading. I tried marinating a chicken cutlet in a store
bought marinade for about 45 minutes and it absorbed almost no flavor.
I know the foodsaver is supposed to significantly reduce marinading
time. It was a thick marinade, but all store bought ones seem to be as
well. Are there any tricks to making this work?

I make my own marinade for beef... probably wouldn't be good on chicken?

Worcestershire sauce (Lea & Perrins), soysauce, Italian dressing, lemon
juice, garlic, and peppercorns.

Put the steak in the Foodsaver marinating container (not a bag) and marinade
for approximately l hour.

Chris in Pearland, TX

Christine surprised us with

I make my own marinade for beef... probably wouldn't be good on chicken?


Why not? I have a marinade I use for pork ribs, and it tastes wonderful with
chicken as well.

It depends what the marinade is for. If it is just for giving the meat more
taste, than you can use it on all sorts of meat.

If it is for tenderising meat (venison, game, older beef) than you'd better
not use it on meat that is already tender in itself.

--
Waldo

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Christine surprised us with

I make my own marinade for beef... probably wouldn't be good on chicken?


Why not? I have a marinade I use for pork ribs, and it tastes wonderful with
chicken as well.

It depends what the marinade is for. If it is just for giving the meat more
taste, than you can use it on all sorts of meat.

If it is for tenderising meat (venison, game, older beef) than you'd better
not use it on meat that is already tender in itself.

--
Waldo

*** Is This A Dead Parrot I See Before Me ***
To respond through email remove removespam