Oy, I forgot to marinate the meat again! Darn! Looks like a pasta again tonight....
Marinating is a great way to add flavor to your favorite food. Plus it’s thrifty, since you can choose less expensive cuts of meat without sacrificing taste or tenderness. The only downside is that marinating has traditionally required advanced planning. And if you’re like us in our hectic house, the daily dinner menu is often decided minutes before mealtime, not days in advance.
With today’s Grommet you can speed up the process and enjoy flavorful and tender meat, fish, chicken and vegetables in the amount of time it takes to heat up the grill. Simply add your food and sauce to the Instant Marinater dish, then pump out the air to create a vacuum. The vacuum opens up the pores and fibers of the food, allowing the marinade to penetrate quickly. That food knows who’s boss. We like dual purpose tools, we have used the Instant Marinater as an airtight storage container. If you pump out the air that makes food go stale, your cookies and crackers will stay fresh even in wet weather.
The inventor of the Instant Marinater is Bernd Schneider, whose first product was a revolutionary device he developed to preserve opened bottles of wine, the Vacu Vin. We have used ours for years now. Both products use the same concept of pumping out the air that can decompose whine or keep food fibers closed. Vacu Vin is also responsible for the handy pineapple slicer we featured earlier this year. We can’t wait to see what Bernd comes up with next.
Originally published on The Daily Grommet
