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Marinating quickly with our vacuum containers

Marinating quickly is best done in one of our vacuum containers. The low pressure inside the container will make the pores in the meat open up more, allowing the salt and other flavors to penetrate into the meat’s surface faster.

For marinating quickly it is important that 2 key elements are present in the marinade: Salt and acid.
Salt is important because it is the one ingredient in a marinade that can penetrate the deepest. The right amount of salt also helps the meat to retain water, ensuring your steak to stay succulent. Too much salt, and the opposite will happen. Popular ways to add salt to a dish is by using soy sauce or Worcestershire sauce which both contain a good ratio of salt along with other flavor profiles.

Tips for marinating

To help other flavoring to penetrate deeper into the outer layer, acid is used to break up the surface of the meat a bit. Vinegar or citrus acids work very well but like salt, you can use too much which will give the opposite effect. Some marinades make use of enzymes contained in papaya or pineapple juice to achieve a similar result.

Besides the two key elements, you can use any ingredient you like. Pepper and garlic are very popular with steak. Basil, thyme, rosemary or parsley work really well with quick marinating.

Some marinades use a fair amount of sugar, maple syrup or other ingredients high in sugar.
During cooking, this will caramelize to form a bit of a crust on the meat.

A lot of recipes use oil as a key ingredient. Although this can enhance flavor and assist in cooking, we recommend adding oil later in the cooking process. Oil doesn’t mix with water and might even hinder the absorption of flavors during quick marinating.
The thicker the cut, the longer it will take to absorb the salt into the meat. For quicker results, use thinner cuts or cut the meat in strips or cubes.

How to marinate steak quickly: Our favorite marinade!

Here is our favorite marinade for a beef steak:
1⁄2 cup soy sauce
1⁄2 cup Worcestershire sauce
1⁄2 cup balsamic vinegar
4 crushed garlic cloves
1 tablespoon of Dijon mustard

Just mix together all the ingredients and place the steaks and the marinade in a Vacuvita Container (Medium size would work best). Apply vacuum and place in the fridge. Once every couple of minutes, swirl the marinade around a bit without opening the lid. This will ensure all parts of the steak get covered equally. Depending on the thickness of the steak, marinating will take you 15 to 30 minutes when done in a vacuum container.


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