Expert: Whitestag - 2/2/2005

Question
Loren:
I've recently seen two different types of...I'll call them "marinade devices", for want of a better term.  
One is a vacuum type device, in which you place the meat and the marinade, then basically vacuum the air out.
The other is a pressure device, in which you place the meat and the marinade, then pump up the air pressure slightly.
It seems to me that the pressure device would work best (the pressure would help push the marinade liquid into the meat), while the vacuum device would seem to do just the opposite (seems like it'd pull liquid OUT of the meat).
Which type do you think would work best?  Is there any type of "professional" marinade device that restaurants use?
Any information you could furnish would be greatly appreciated.
Warm regards,
David Gardner  

Answer
I'm in agreement with your evaluation of the vacuum sealing system -- it just doesn't sound right.  On the other hand, I found a few descriptions of vacuum marination devices that seem to indicate the they're effective -- the seem to be used in industry, and it would be unlikely that the meat industry would use a system the doesn't work. I managed to locate some professional articles on the process, but they all required a subscription before I could view them online.  Higher pressure, as described with the second device, seems to me to be a more effective technique, but I couldn't find any descriptions of the things.  As for other "professional" systems, one standard system for brining or flavoring meat is to inject it with a flavored brine.  I have seen such injection needles at a number of high-end cooking supply places (look up "flavor injector" on the Williams-Sonoma site).  Some of the fancier basters also come with injection needles for the same purpose.  If you would give me a little more information about pressure device, like the name of the manufacturer or supplier, I'd be able to do some further investigation and evaluation.

-- Lon