Bake your plain steak and you stick it inside the tumbler here and then you take your marinade. You pour marinade in here and actually they come with a great recipe book, and a direction book, a quick start book, that tells you the amount of marinade per pound of meat to help you get the optimum as far as your marinade saturation.
Normally, when you put this in this thing if you go with five or six pound piece of meat, After you have taken; you weigh this thing and after it comes out of the container, a lot of times the meat can weigh anywhere from a pound to four pounds heavier because it has sucked the marinade to the inside of the center parts of the meat. And, how it does this is you put your meat in there, you put your marinades in there, and you lock your cap on. And you drop this in and this is your air hose, it has a moisture; a couple of hairs so that you do not want to get moisture back in here with what you are using here. So, it all contains it in here.
It has to be upright and it has to be vertical; and then what you do is you hit MariVac. And when you MariVac, it sucks every bit of the air and also of the unit and rolls the meat and the marinades together. Actually, it is the grains that marinade to the center of the meat. Again, that is what we are trying to achieve and that is the reason why we are marinating this things is to get that moisture and that flavor inside of our meats.
Then once you do that, you want to cook this and again, you are going to see it in action in just a moment, put your top back on and make sure that you seal it. Then, you take on this side right here you get your tumbler and your tumbler bud you can go anywhere from 2 to 20 minutes and again it depends on the guys on how long you want to do it for a pound, the correct amount of marinade. They give really great instructions.
Once you turned that on normally steaks some it go 2 to 12 minutes. Let it to a normal under the back and seal with the marinades get into it and you will see it here in just a moment. A lot of times, once you take it out, a lot of people used to taking a fork and trying to make it moist, you do not have to do that with this.
So anyway, we are going to go ahead and get this thing going to show you how it is done. Let us get us some good tender steaks. Now, on the end of the key here at the end of your air tool when you open it, it has got directions here. It says open MariVac, this key is right here to help you pop that thing loose so that you can use fingers and everything else on it.
So, what we are going to do here, let us take two nice big rib eyes and I am going to take some of my Allegro hot spices, it is also that I like that I am going to put it down there. On top of here make sure the dip is secured. Make sure it is all the way down and close it up. After that, again you take your air hose. You got to be vertical and it cannot be side ways it has to be vertical because otherwise you are going to get a lot of moisture down in to this mist and that is what you do not want. Now you if you hit the button, normally what happens is that MariVac will stay on for approximately two minutes and there is just a little pull but again that is going to suck all of the juices and stuff into the center of the meat and it gets all the air out.
I mean, it is just, you know, one of those things that you just absolutely would love. I wish I was calling this. And, we are going to be back in just a moment and go ahead and get this thing going.
Okay, the MariVac shut off and what we are going to do first of all is you noticed that there is no moisture in this right here so that means you did it right. If you feel the sides it is sucking up too much moisture but anyway we are going to go ahead and pull that out. I will go ahead and turn it to open, go ahead and actually we will leave it closed.
We are going to take this and store this at the back, it is got a nice little compartment, you can store it every time. In case, that you end ever get any fluids in here you can actually take this off and wash it out because you do not want to leave that letting the moisture in. A little we got it all in and now we are going to do it and set them and I am going to do this for about 10 to 15 minutes. There we go, you just set it and just let it go, let it marinade. Let it tumble that meat under that vacuum seal and it is going to just come out wonderful. Again, you do not have to wait two days or a day. You do not have to mess with, you know, trying to marinade your meat is really fast and it can be done in a hurry. You got 15 to 20 minutes, you can marinade anything from vegetables, to steaks, chicken, or any type will sip through or spray it with.
So, we are going to take and put this thing on our hasty baked grill and the stakes in a hasty baked grill and I will show you how well the stakes are cooked from them and again…
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