Express marinate

Marination has been a classic technique in cooking since ancient times. Meat (or fish) is sunk into a sauce for a long period (several hours, usually overnight). The sauce moves inside the meat (or fish) by capillarity and when it is cooked it maintains sauce’s flavour.

If we keep meat + sauce under vacuum, the capillarity penetration is faster and deeper, much faster and a bit deeper so the marination process needs only some minutes (15-20 min) instead of hours.

This is due to the change in pressure around the food, which acts like a pump on the sauce.

The effect is even more spectacular with fruit and mushrooms due to their porous nature. You can entirely marinate pieces of fruit and mushrooms.

The process can be even faster making repetitive pulses of vacuum and atmospheric pressure.