4/27/2023 0 Comments Tubbler method![]() The Reveo is not going to change your life. the 4 hours for the other) and still managed to be flavorful and juicy, it wins major convenience points. ![]() But when you factor in that the tumbled chicken took only 20 minutes (vs. We concluded that there's no beating the old-fashioned way when it comes to marination. But all agreed that both were quite good. ![]() As it turned out, six of the nine tasters preferred the regularly marinated chicken, saying it was juicier and had more flavor. When the chicken was cooked, we sliced them up and put them on labeled plates for our judges to do a blind comparison. The regularly marinated chicken had a smooth, shiny surface, while the fibers in the vacuumed chicken were pronounced. Only I knew which chicken was which, but the differences between the two were easily visible to my companion and me. I entrusted my test subjects to an outdoor chef whose skills at the grill are unsurpassed. Next I alighted (with the tumbled meat and a separate batch that had been marinating the old-fashioned way for a few hours) to my friend's backyard where the battle of the meats would take place. The barrel is dishwasher safe and only the lid has to be hand-washed. The Reveo counted down the 20 minutes and automatically stopped tumbling when it was done.Ĭleanup is simple. The tumbling was the most impressive part because it was extremely quiet (it's also oddly mesmerizing). Then you simply push the time button until your desired marination time is selected, and away it goes. This stage was a bit loud-sort of like running a small air compressor in the kitchen-but it was done in less than 2 minutes and the Reveo automatically shut off at that point. That just takes connecting a cord to the barrel and pushing the MariVac button on the console. Before you can get on with the tumbling-which is what we've all been waiting for, really-you have to vacuum out the air. You simply toss about 1/3 cup of mixed marinade per pound of meat (in this case, chicken) into the barrel and put the lid on. I decided to use one of the company's marinades, a dry honey mesquite marinade to which I added water, oil, vinegar and a little orange juice. The black console has a simple interface consisting of three buttons: one for power one to vacuum and one for setting the time. It's a sturdy piece of machinery, about the size of a large toaster oven. The barrel stands upright like this and connects to the vacuum while air is sucked out.īack in the lab (i.e., the kitchen in my apartment), I unboxed the Reveo. As luck would have it, a co-worker was having a barbecue over the weekend, so I had plenty of potential judges who were more than happy to weigh in. The company says the Reveo can do the equivalent of 4 hours of marination in 20 minutes, so I donned my lab coat and safety goggles and conducted a little experiment to see if the Reveo would hold up to these claims. All the while, the barrel turns, tumbling the meat and the marinade together in a messy bucket of flavor and goodness. The idea behind the machine is that it vacuums out the air in the main barrel, stretching the fibers of the meat to allow the marinade to soak deeper into the meat in a shorter amount of time. To use it, you just put raw meat and marinade into a compartment that tumbles it all together for up to 20 minutes. I recently got to test out the Reveo MariVac from Eastman Outdoors, a funky kitchen appliance that looks suspiciously like a rock tumbler and that the company claims can cut down the time it takes to marinate meat to a fraction of the norm. The Reveo requires a surprisingly small amount of marinade. Now even procrastinators can serve up tender, tasty meat as if they hadn't forgotten to start marinating until 10 minutes before their guests arrived.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |