Does anyone do this?
are you satisfied with the results?
any secrets or thoughts on the technique?
this is a technique i come back to every few years, and was just wondering what other CH's thought about it.
I just mixed some miso, ginger,garlic,sake, mirin, and water together, stuck a pork chop in the vacuum marinator and pumped away
as the way this works, from my understanding, is once u pull the air out of the protein, something needs to fill the spaces when u release the vacuum, so the juice rushes in, when u squeeze out a sponge and then release it underwater, i released the vacuum, and then pumped it again, so the inner meat would sit in the marinade too....
do you think that step makes any difference?
I'll report tonight or tomorrow on how it tasted
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