Sqwertz wrote:

> On Sat, 14 Apr 2012 10:37:34 -0700, Steve B wrote:
>
>> "Shawn > wrote
>>
>>> I have not done this with meat, but I have used this trick to infuse
>>> juices, and liquor into fruit. It really is only effective using a bag,
>>> and chamber vac. You cannot effectively draw a vacuum on liquid with a
>>> chamber vac.
>>
>> My experiences, drawn from hundreds of years is this: You can't really get
>> a vacuum, because if you did, you would suck all the juice out.
>
> If you want to get scientifically and anally accurate, you wouldn't
> have meat in a true vacuum either.
>
> Sounds like somebody is trying out for Kent's job.
>
>> just try to get the air out, the culprit in freezer burn. Since you can't
>> get a hard vacuum with the marinade liquid and body juices in there, the
>> point of hard vacuuming is moot.
>
> We'll just call you Kent II.

Is this the same Steve B who flounced out of RFC a couple years ago?

Bob