Tips and Techniques 

Use of Liquid Solution or Marinade

  • Vacuum tumbling opens the protein tissue and causes the liquid solution used to infuse throughout the tissue.
  • This tenderizes the protein tissue, cleanses impurities from it, and carries marinade flavor, if used, deep into the meat.
  • Our vacuum tumbler models draw a high vacuum, so they are more effective and efficient at both flavoring and cleansing than others.
  • We recommend specially-formulated marinades for use in our tumblers which you can buy here.
  • If you want to use a favorite marinade recipe of your own, we recommend that you use less sodium and other seasonings than normal or it will taste too strong.
  • Previously frozen foods must be thawed before vacuum tumbling.

Special Tips for Beef, Pork, Lamb, Venison

  • For most chops and steaks, 20 minutes of tumbling time is sufficient.
  • Thicker pieces, roasts, racks of ribs, and tough cuts of meat can be tumbled for 30 -60 minutes or longer.
  • Thinner or very tender cuts take less time than normal, from 5 minutes to 10-15.
  • After tumbling, let meat rest to regain its shape, and pat it dry for better caramelization during cooking.

Special Tips for Poultry

  • For breasts and other poultry pieces, 20 minutes of tumbling time is sufficient.
  • Tumble whole chickens and ducks for 30 to 60 minutes.
  • Tumble whole turkeys approximately 60 minutes for each 10 pounds.
  • Pierce the skin of whole birds all around, and make several piercings in skin-on pieces to facilitate the benefits of vacuum tumbling and/or imparting marinade flavor.

Special Tips for Fish and Shellfish

  • 5 to 10 minutes is the maximum vacuum tumbling time for the delicate tissues of fish and shellfish.
  • If using your own marinade recipe, be sure to reduce the amount of salt. Too much salt can make fish tissue tough when vacuum tumbling.
  • Most fish and shellfish catches are rinsed with a phosphate solution on the boat. The vacuum tumbling process flushes this out, producing a cleaner taste, and removing the chemical to which some people are sensitive.
  • Shrimp with or without shells can be vacuum tumbled with great results.
  • Previously cooked and frozen shrimp is also improved by vacuum tumbling. Be sure to thaw it first.
  • Shrimp and scallops are bottom feeders, and the liquid solution left after vacuum tumbling them helps us realize how “dirty” they may be. Both sometimes benefit from a quick, two-step process using one of our recommended marinades (unflavored, or many delicious flavors as available here.  Vacuum tumble with one of our recommended marinades   for 2-3 minutes, then drain and tumble again, using ice cubes in the water, with or without seasoning, for another 2-3 minutes. This crisps up the tissue. Drain and pat dry, pressing down gently to squeeze out excess moisture.

Special tips for Produce

  • Fruits and vegetables can benefit from vacuum tumbling, especially when choosing the option to achieve the unique health benefits of reduced bacteria and pesticide residues and increased refrigerator shelf-life. Click here for more information.
  • It is important to pack delicate produce, such as berries, tightly in the vacuum tumbling drum to prevent bruising.
  • Delicate greens such as lettuce, spinach, or herbs only need 1 to 3 minutes of vacuum tumbling.
  • Delicate fruits such as berries also only need 1 to 3 minutes of vacuum tumbling time.
  • Always spin dry and towel dry produce thoroughly for successful refrigeration.

 

chefs vacuum meat and marinade tumbler
LT20 Vaccum Tumbler

The LT20 is the most basic commercial 20lb. capacity vacuum food tumbler.

More Information
chefs vacuum meat and marinade tumbler
LT40 Vacuum Tumbler

Fully commercial 40lb. capacity vacuum food tumbler with stainless steel base.

More Information
chefs vacuum meat and marinade tumbler
LT40-II

A more economical 40 lb. capacity commercial vacuum food tumbler with powder coated steel base.

More Information
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Tips and Techniques 

Use of Liquid Solution or Marinade

  • Vacuum tumbling opens the protein tissue and causes the liquid solution used to infuse throughout the tissue.
  • This tenderizes the protein tissue, cleanses impurities from it, and carries marinade flavor, if used, deep into the meat.
  • Our vacuum tumbler models draw a high vacuum, so they are more effective and efficient at both flavoring and cleansing than others.
  • We recommend specially-formulated marinades for use in our tumblers which you can buy here.
  • If you want to use a favorite marinade recipe of your own, we recommend that you use less sodium and other seasonings than normal or it will taste too strong.
  • Previously frozen foods must be thawed before vacuum tumbling.

Special Tips for Beef, Pork, Lamb, Venison

  • For most chops and steaks, 20 minutes of tumbling time is sufficient.
  • Thicker pieces, roasts, racks of ribs, and tough cuts of meat can be tumbled for 30 -60 minutes or longer.
  • Thinner or very tender cuts take less time than normal, from 5 minutes to 10-15.
  • After tumbling, let meat rest to regain its shape, and pat it dry for better caramelization during cooking.

Special Tips for Poultry

  • For breasts and other poultry pieces, 20 minutes of tumbling time is sufficient.
  • Tumble whole chickens and ducks for 30 to 60 minutes.
  • Tumble whole turkeys approximately 60 minutes for each 10 pounds.
  • Pierce the skin of whole birds all around, and make several piercings in skin-on pieces to facilitate the benefits of vacuum tumbling and/or imparting marinade flavor.

Special Tips for Fish and Shellfish

  • 5 to 10 minutes is the maximum vacuum tumbling time for the delicate tissues of fish and shellfish.
  • If using your own marinade recipe, be sure to reduce the amount of salt. Too much salt can make fish tissue tough when vacuum tumbling.
  • Most fish and shellfish catches are rinsed with a phosphate solution on the boat. The vacuum tumbling process flushes this out, producing a cleaner taste, and removing the chemical to which some people are sensitive.
  • Shrimp with or without shells can be vacuum tumbled with great results.
  • Previously cooked and frozen shrimp is also improved by vacuum tumbling. Be sure to thaw it first.
  • Shrimp and scallops are bottom feeders, and the liquid solution left after vacuum tumbling them helps us realize how “dirty” they may be. Both sometimes benefit from a quick, two-step process using one of our recommended marinades (unflavored, or many delicious flavors as available here.  Vacuum tumble with one of our recommended marinades   for 2-3 minutes, then drain and tumble again, using ice cubes in the water, with or without seasoning, for another 2-3 minutes. This crisps up the tissue. Drain and pat dry, pressing down gently to squeeze out excess moisture.

Special tips for Produce

  • Fruits and vegetables can benefit from vacuum tumbling, especially when choosing the option to achieve the unique health benefits of reduced bacteria and pesticide residues and increased refrigerator shelf-life. Click here for more information.
  • It is important to pack delicate produce, such as berries, tightly in the vacuum tumbling drum to prevent bruising.
  • Delicate greens such as lettuce, spinach, or herbs only need 1 to 3 minutes of vacuum tumbling.
  • Delicate fruits such as berries also only need 1 to 3 minutes of vacuum tumbling time.
  • Always spin dry and towel dry produce thoroughly for successful refrigeration.

 

chefs vacuum meat and marinade tumbler
LT20 Vaccum Tumbler

The LT20 is the most basic commercial 20lb. capacity vacuum food tumbler.

More Information
chefs vacuum meat and marinade tumbler
LT40 Vacuum Tumbler

Fully commercial 40lb. capacity vacuum food tumbler with stainless steel base.

More Information
chefs vacuum meat and marinade tumbler
LT40-II

A more economical 40 lb. capacity commercial vacuum food tumbler with powder coated steel base.

More Information