Vacuum-Sealing Marinade

Vacuum-sealing is one of the most effective ways to infuse flavor into protein quickly. When air is removed from the bag, the resulting pressure forces the marinade deeply into the muscle fibers in a fraction of the time a traditional overnight soak would take. Even a 10-to-15-minute vacuum-sealed marinade with bold ingredients like pickle juice, lemon juice, and aromatics can achieve the impression of a long brine. The technique works especially well for competition cooking where time is short. At home, a vacuum sealer and resealable bags can transform a rushed preparation into a richly seasoned, bright-tasting piece of protein with minimal additional effort.