Can I tenderize my chicken before I vacuum seal it
I want to infuse more flavor into my chicken (skinless breast). Should I use my Jaccard tenderizer then pour my marinade on the chicken and vacuum seal it.
Best Answer
This question is similar to better to marinate in vacuum? but is not a duplicate as the other question is very specific about how the chicken is to be used and this is more of a 'general' question.
This is actually (IMHO) a 'very good' idea, especially if you plan to freeze these cuts in order to use later. Marinating is a 'surface process', it does not deeply penetrate the meat. Tenderizing significantly increases the surface area thereby increasing the contact with the marinade. Freezing continues this by disrupting the cell walls of the meat, again improving surface area contact. As it thaws the marinade will continue to coat the meat and improve the flavor, you would not need to thaw and then marinade.
I would caution against using a strong alcohol in your marinade (say, stronger than beer or wine) as it may not actually freeze and it could also inhibit the freezing of the breast where it is contact, causing freezing to not preserve the meat as well. Whatever you use, try to freeze some of it first, just to make sure.
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Can you vacuum seal chicken with marinate?
While it is best to start with fresh chicken, you can add these marinades to already frozen chicken as long as you don't thaw it. Put the frozen chicken parts in a FoodSaver\xae Liquid Block Vacuum-Seal Bag, add the marinade, vacuum seal the bag, and refreeze.Can you Season meat before vacuum sealing?
Season meat before vacuum sealing it This can be as simple as adding a little salt, or you can add other spices, herbs from an herb garden, or garlic if desired. Sometimes I'll even add lemon to vacuum-sealed bags of chicken so later I can make sous vide lemon chicken pasta. But simple salt works fine.Does vacuum sealing tenderize meat?
Vacuum sealing speeds up the marinating process significantly. In some cases, you can get spectacular results in just 30 minutes. The science of it is that vacuum sealing, in essence, lowers the pressure inside the bag. The low pressure causes \u201csuction,\u201d and the liquid you have put inside reaches the meat more quickly.Can I tenderize chicken before freezing?
Salting chicken breasts before freezing is the best choice for well-seasoned meat that will retain the maximum amount of moisture. And happily, salting a bulk batch of chicken breasts before freezing is also more convenient than salting each smaller batch after thawing.#1440 - AICOK Vacuum Sealer / How To Prepare \u0026 Marinate Meats to be Vacuum Sealed
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