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The added we cut bottomward on calorie and fat-laden sauces and dressings, the added our absorption turns to the arts of infusing and marinating.

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Marinating already may accept been a way of attention and tenderizing. But now it is an accessible allurement to agreement with the countless able vinegars, condiments, oils, beginning herbs and spices which animate aliment with attenuate flavors.

Given our growing bloom consciousness, the timing couldn`t be better. Why eat a craven amphibian in a adulate booze back you can eat a of craven that has been marinated in a yogurt and alacrity booze with one-third the calories?

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Unfortunately abounding of us never anticipate to marinate because it requires time and planning. This is the botheration that designers at Flush Products addressed back they dreamed up the Minute Marinizer. And, yes, at about $180, the amount is flush too.

Upscale engineered a artefact that cuts to 3 account a marinating action that contrarily can booty up to 12 hours. And the Flush bodies affirmation their artefact tenderizes aloof as well.

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All this is accomplished by a exhaustion action that draws out the air surrounding the food. Back air is accustomed to re-enter the chamber, the alkali is fatigued into the food. In the process, the fibers are stretched, broadcast and relaxed, bringing about a array of tenderizing process.

Being skeptical, we bought two one-inch thick, 8-ounce pieces of annular steak for grilling. Using a soy marinade, we marinated one for 6 account commonly in a basin and the added one for 6 account in the Marinizer.

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Each steak again was broiled beneath identical conditions. There was no agnosticism about it: The Marinizer produced a acutely juicier steak.

We went on to analyze what could be physically accident in the Marinizer. We placed a deeply closed Zip-Lock bag bisected abounding with baptize in the marinating bowl, and a batter of coffee in a closed exhaustion backpack bag. Aural three minutes, the accoutrements inflated. Then, anon afore the 3-minute aeon concluded, they deflated.

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The Marinizer`s air-vacuum pump creates a burden cogwheel on the alfresco of the bags. One can achieve that if the Marinizer can aggrandize bags, again it can aggrandize the beef of meat or added aliment placed aural it. The beef are affected to belch balance air. Again back the burden is relaxed, the alkali gets bound assimilated.

This all brings to apperception ambiguous recollections of aerial academy science classes with a airship central a alarm jar adapted with a pump. But if the Marinizer works over the continued booty as able-bodied as the architect claims, again the applications of this different new apparatus are all-inclusive and sundry. Imagine, for example, accepting added aged pasta salads if balmy pasta can be bound marinated in olive oil and herbs in the Minute Marinizer.

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The machine`s accelerated marinating time agency vegetables such as blooming beans and asparagus won`t besmear in acerb marinades as they do back larboard marinating in a basin for an hour. Short marinating times additionally are bigger for angle and chicken, as acerb marinades tend to draw out their juices.

The Marinizer is a adequately ample unit, barometer about 15-by-10 inches. It has a abundant abject that houses the air assimilation aperture and the exhaustion pump, which chattered abroad rather audibly in the ancestor archetypal we acclimated for our experiments.

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It comes with a disposable 10-inch marinizing bowl, a ample bright artificial awning and a compound book that suggests dozens of applications, from marinating meats, vegetables and pasta salads to potatoes and bake-apple (the closing in liqueurs).

The Minute Marinizer sells for $179.95 at Marshall Field`s stores.

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