Reddit reviews STX International STX-1000-CE Chef's Elite 15 Minute Meat & Vegetable Vacuum Marinator with Auto Shut Off and Free Meat Tenderizer
We found 2 Reddit comments about STX International STX-1000-CE Chef's Elite 15 Minute Meat & Vegetable Vacuum Marinator with Auto Shut Off and Free Meat Tenderizer. Here are the top ones, ranked by their Reddit score.
STX Chef's Elite 15 Minute Vacuum Marinating System Model STX-1000-CE with Auto Shut Off Timer and Meat TenderizerBrings Super Fast Meat, Poultry, Pork, Chicken & Vegetable Marinating to Your Kitchen Counter.Last Minute Food Marinating a Snap with 15 Minute or Less Marinating Times for Most All Recipes.Includes Operating/Instruction Manual with More Than A Dozen Marinating Recipes.The Digital Control Panel has a Built In Timer with an Automatic Shut-Off Function.
Your basic toolbox is going to be salt (assuming you don't have a sodium restriction), stevia/sucralose and lemon juice/vinegar. Any of the flavor profiles you might want to apply to the food you can eat will need them and thankfully, they will fit into your diet.
Saltiness, sweetness and acidity perpetuate flavor so having them as a basis for your work will be necessary. As an example, some acidity will help lift fruit flavors, while not necessarily making the food acidic.
If you want to exaggerate the profiles of the foods you can eat, there are consumer level offerings of food flavors, like ones sold here:
https://www.diy-ejuice.com/Real-Flavors-s/1915.htm
These are cut from industry offerings, so they will be easier for you to work with. I would also look at spices and spice oils as well. I would invest in a vacuum tumbler and a Jaccard for getting that flavor into your meat and seafood most effectively:
https://www.amazon.com/STX-International-STX-1000-CE-Vegetable-Tenderizer/dp/B0115CGX4I
https://www.amazon.com/Jaccard-200348-Supertendermatic-48-Blade-Tenderizer/dp/B001347JK6/
These work amazingly well. Jaccard the meat first, make a brine of flavor, seasonings and other ingredients and tumble them with your protein.
Marinades do not penetrate too far so one easy technique is to slice the meat to create flaps to increase the surface area for the marinade.
You cannot run a current through a piece of meat and have the current 'magically' drag marinades along for the ride. Salt however does tend to bring flavors along with osmotic pressure. So creating a "Brine-aid" with lots of salt tends to increase the marinade penetration.
Americas Test Kitchen does equipment reviews and they had one silly device that claimed it would marinade meat in an hour and it would taste like it had marinaded over night. To their surprise - it worked. It was basically a rock-tumbler. You insert meat & marinade, let it gently spin. The mechanical action seems to act like squeezing a sponge under water to increase absorption.
https://www.amazon.com/STX-International-STX-1000-CE-Vegetable-Tenderizer/dp/B0115CGX4I/ref=sr_1_1?ie=UTF8&qid=1504312186&sr=8-1&keywords=marinade+machine