Marinators?

Snaquebite · 10-05-2011, 20:15

Generally I usually have time to properly marinate whatever I'm cooking, but occasionally I need to marinate pretty fast...What do any of you use for this...I've read a little about vacuum an tumbler marinators...do they work an what would you recommend? Not looking to spend a ton of money.

Cake_14N · 10-06-2011, 07:29

Snake,

I either just go with a short marinade and add a bit more seasoning to the final product, or I tenderize the flesh I am cooking by either pounding with a spiked mallet or multiple piercings with a fork or knife then marinade for as long as possible.

Penn · 10-07-2011, 18:18

Marinades were orginally developed to preserve, and then enhance the edibility of protien, rather than to infuse flavor, the use of spices and the infusing process camouflage spoling protien.
It has been argued that the need to preserve food and infuse flavor was one reasons for the age of exploration.

http://hcs.osu.edu/hcs/tmi/hcs210/ho...discovery.html

http://blogs.scientificamerican.com/...n-fish-market/

mark46th · 10-08-2011, 20:20

Snake- I bought one of these from Sur Le Table... Watch out!!! THe tines are very sharp!! I work over the meat with this tool then soak it for an hour or so....