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pressure marinader
- Thread starter kserg
- Start date
The market next to my place sells this tritip thats marinaded in some silly tar like sauce. It's pretty damn good, but it also seals the whole thing pretty damn well. When i asked them how, guy wouldn't tell me whats in the sauce but said they have a machine that pressure marinades stuff and that's how they get the sealing effect.
having been a professional chef, i have never heard of a pressure machine for marinating. if you are talking about the vacuum sealers, then yes, you can def use them to marinade. normally i just use a zip lock bag and squeeze the air out. works like a dream.
also if you can give me info on that marinade i might be able to get you pretty close. what does it taste like, color, is it just a sauce or are there noticeable-visible herbs / spices, what cuisine is the marinade close to....asian? southwestern? mexican?
hmmm, yeah, i couldn't find any info on that, but that's what the guy said at store, some machine that pressure marinades the meat... Maybe it's just a huge container that get's vacuum sealed...
hmmm, not sure style... If i was to guess, mid-east coast?
So far from tasting it cooked and not cooked - I can tell there are small chunks of onion in there, some garlic, I think soy sauce and what taste like some kind of oil, maybe olive oil... it's a little bit sweat, i think it's Molasses but maybe honey would work better. When i taste it raw it kinda sticks to your mouth with weird oilie taste... It sounds a lot like diamond steak, but a bit different i think... Might have some ginger in it...
Oh, and it looks like tar...
Hmm, maybe i ma go drink some olive oil to figure out if that's what i am tasting
hmmm, not sure style... If i was to guess, mid-east coast?
So far from tasting it cooked and not cooked - I can tell there are small chunks of onion in there, some garlic, I think soy sauce and what taste like some kind of oil, maybe olive oil... it's a little bit sweat, i think it's Molasses but maybe honey would work better. When i taste it raw it kinda sticks to your mouth with weird oilie taste... It sounds a lot like diamond steak, but a bit different i think... Might have some ginger in it...
Oh, and it looks like tar...
Hmm, maybe i ma go drink some olive oil to figure out if that's what i am tasting
most likely a hoisin based marinade, something like this
1/4 cup hoisin sauce
2 teaspoons minced ginger
4 tablespoons minced onion
3 cloves garlic, minced
2 tablespoons rice vinegar
2 tablespoons soy sauce
Heaping 1/4 teaspoon freshly ground black pepper
2 tablespoon olive oil
marinade for about at least 6 hours / or overnight.
could be, would be a bit bitterish? I'll try that in few days...
Also, is it true that vacuum seal will seal off the meat better and keep juices inside? Or it's just quicker?
hoisin is sweet. that's most likely where the sweetness is coming from. obviously if you'd like it sweeter, then honey (like you mentioned) would be a great way to go.
yeah, a vacuum sealer will remove all of the air from the pouch and perm seal it using heat.
seal the package, but what is the effect on the meat? (sorry, i might have misunderstood you previous comment.)
it's only real advantage is for longer storage / freezing. it prevents oxidation / freezer burn since due to the absence of air. if you are just looking to marinade for a couples of hours to a day or more, regular ziplock bags work fine. if you want a kitchen gadget, grab one. the meat is only going to absorb so much of the flavor/marinade before it just starts to turn into garbage. i guess in theory a "pressure marinader" would speed up the process. you can accomplish the same thing with a longer or stronger marinade.
Got it... Thanks man - I am not big on marinading, so espeically with beef, i am clueless... I am more of dry rub and bbq person... Although when i cook chicken i do like to put it over night in beer, honey, mustard, habanero, jalapeños, garlic and spices... (It's good stuff... beer makes it a bit more tender.
)...I guess i am going to rule what that guy said as BS and try making what you suggested or just go back to my dry rub...
I usually just leave the meat in a big tupperware of worcestershire sauce, vinegar, brandy/whiskey and occasionally beer. Works fine.
