vacuum container

[btuck]

Not sure if this qualifies for an advanced topic but here it is.

My wife has a pampered chef vacuum container that is suppose to be used for marinating meats in. Well I decided to take this a step further. I placed a small container inside of the small container and put mysid shrimp and selcon into it. Then sucked the air out.

My thought is simple. When we enrich the foods the enrichment product only hits the surface. If I can suck the air out of the container that should force the enrichment into the actual tissue of the shrimp. Does this sound like a feasible idea? Like gut loading a live feeder shrimp only these are well dead. More enrichment= more vitamins to my seahorse. I don't have a microscope to actually see if the enrichment is getting under the shell.

 

[lizardarm]

i don't see how it could possibly hurt.
not a bad idea really. thanks for sharing

 

[Meche]

Shear Genius.

I like it.

 

[Brenden]

Good theory but I am not sure you are gaining anything that soaking for a extended time would not achieve. Would be interesting to find out.
Brett. Do you mean sheer? Thanks for putting the thought of beer in my head.

 

[Meche]

Thanks for putting the thought of beer in my head.

mmmm beer.

What does one hyperbaric chamber, plus a beer bath, plus Brian equal?

A very happy "beer gut-loaded" Brian :lol:

 

[DonW]

I could see putting it under pressure to try and force nutrients in but not vacuum. Vac will keep out the bacteria so it will last longer.

Don

 

[btuck]

Hmmm this thing is used to marinade meats so I assumed it would work. I went to the website of the maker and this is what i found:

Simply add your marinade to the food in the dish and then pump out the air to create a vacuum. The vacuum opens up the pores and fibers of the meat, allowing for a full marination in just minutes.

Don, these types of applications are also used on wine bottles I found to keep the wine fresh, so I'm sure you are correct as well.

 

[DonW]

Hmmm this thing is used to marinade meats so I assumed it would work. I went to the website of the maker and this is what i found:

Simply add your marinade to the food in the dish and then pump out the air to create a vacuum. The vacuum opens up the pores and fibers of the meat, allowing for a full marination in just minutes.

Don, these types of applications are also used on wine bottles I found to keep the wine fresh, so I'm sure you are correct as well.

Ya beats me I picturing a pressure cooker.

Don

 

[Meche]

It makes sense to me...

Think about putting a marshmallow into a vacuum, it would expand. If you already had a liquid in the vacuum, the marshmallow would expand into the liquid, soaking it up like a sponge.

 

[btuck]

It makes sense to me...

Think about putting a marshmallow into a vacuum, it would expand. If you already had a liquid in the vacuum, the marshmallow would expand into the liquid, soaking it up like a sponge.

See this is an advanced topic :lol:

 

[Brenden]

Think about putting a marshmallow into a vacuum, it would expand.

If the container was rigid. If it was a plastic bag etc. It would colapse in and keep the item from expanding.

 

[btuck]

The container is rigid. Are you thinking of those space bags like they show on late night infomercials.

 

[Brenden]

I am thinking of those food sealer things. It sucks the air out and seals the bag.