We understand that marinading under a vacuum is not effective in meat penetration. In reading Modernist Cuisine (Myhrvold & Bilet, 2012), it is claimed that marinading under pressure can speed the process to 20 minutes: in this case using a 1 L whipping siphon containing about 1-1/2 cups marinade and about 3/4 pounds of lamb loin cubes pressurized with two nitrous oxide cartridges. I have heard of high-volume shops using pressurized vessels to marinate meats and old pressure cookers being converted for marinading under pressure. Any thoughts? Is it worth the effort trying to speed the process and not overdoing the affect of acids on meat in long marinades? Thanks.
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