Growing up, preparing meat was quite the production in our household. Even though Momma would have the butcher custom cut her filets and tenderloins, I recall preparing them seemed to take even more work, at home. There was the large square mallet with torturous spikes on the end, Momma would point into her cutlets as I flinched from the couch with each swing. Then there was the rubbing of spices, oil, and citrus, followed by the placing of the meat in a giant cylindrical container with a thick accordion like lid. Next came the vacuum, hardly a sanitary device to haul into the kitchen, but at six, who was I to tell Momma that? I'd watch, in awe, as she pulled out the Dirt Devil's hose and stuck it to the lid of this space age container, sucking invisible air out and locking invisible flavor in.
I recently put the 2.5L Vacu Vin Instant Marinator to the test with 3 cups of sliced mushrooms and a 2lb tenderloin roast. The container was extra durable, with thick clear walls, and a simple (top located) hand pump nozzle. I tossed my meat and veggies in, poured over a pineapple teriyaki marinade and closed the lid. Using the hand pump I positioned the base of the pump over the central nozzle, pressed down to seal, and began pumping. Immediately I began to feel resistance on the end of the pump, which eventually prevented me from pumping any further. It was done.
I placed the easy to store and stack marinator in my fridge for two hours and pulled it out at dinnertime. Releasing the tight seal was as simple as pressing down on the lid's nozzle and letting air rush back into the container. The entire family was impressed with the amount of flavor infused into both the meat and mushrooms, leaving us with a tender roast full of flavorful juices!
What Daughter Says: Using modern solutions to prepare food for cooking can save time and still preserve flavor.