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Senior Member
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Location: Foat Wuth
Posts: 1,161
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Quote:
Originally Posted by Thomas Prufer
On Wed, 02 Apr 2014 21:44:32 -0500, B. Server wrote:
I'm going to take a guess that they did not the other half of the
onion and put into a jar of beet juice for a control sample...
No, they didn't.
They also explained that sucking all the air out of a jar or tupperware
container (special lids with a valve) would make the food last much longer.
(Yeah -- if the got all the oxygen out, and the tupperware would stand up to a
full vacuum needed to do that, and if the jar couldn't implode shooting shrapnel
all over the place, and and and ...)
They did show a marshmallow in a tupperware container, and from the way it
expanded, I wildly handwavingly guess the got about half the air out.
Anyway, I got an ancient food vacuumizer with a special nozzle to suck air out
of ziploc bags at a garage sale for dime. It's a water jet vacuum pump, which is
actually capable of pulling a respectable vacuum, and mechanically simple. I'll
try it one of these days...
Thomas Prufer |
For vacuum marinading the Food Saver buckets work better than trying to use the bags. I bought this little gizmo a month or so back and love it to death. It can do some serious marinating and will hold 10-11 pounds of meat of such a size to make it fit in the available space. Works great on small cut items..would not hold a packer brisket.
Amazon.com: Jaccard 4.5 Liter. Speedy Plus Instant Marinater: Patio, Lawn & Garden
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