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Puts the 'reek' in Eureka
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As James Bond afficionados will know,
rapid
decompression looks like an effective
way to
tenderize meat.
Simply place
your
steaks in the MaxCo Kitchen Kompressor,
and pump the handle until the safety
valve
pops at about 10
atmospheres.
Leave for 30-60
minutes for your
steak to absorb
nitrogen
and equilibrate with the high-pressure
air,
then pop the rapid-release vent.
Whoosh,
and - cello! - perfectly tenderized (and
possibly somewhat larger) T-bones.
Not suitable for children.
They
won't fit.
FoodSaver
http://www.amazon.c...104-2190773-7887961
Bor-inggggg! [Klaatu, Aug 19 2007]
The "James Bond Meat Tenderizer"
http://www.moviedea..._kill/milton_krest/
Anthony Zerbe "tenderized" by James Bond [Klaatu, Aug 19 2007]
Puffing of corn, rice and wheat
http://home.howstuf...com/question393.htm
Explosive decompression [ldischler, Aug 20 2007]
Short name, e.g., Bob's Coffee
Destination URL.
E.g., http://www.coffee.com/
Description (displayed with the short name and URL.)
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Made in Germany, no doubt. |
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Somehow I estimate that this will not have the desired effect in texture or taste for that matter. |
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FoodSaver takes the opposite approach, vacuum. It "spreads the meat fibers to let the marinate...". BORING! <link> |
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Explosive decompression? FUN |
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Actually, you had my vote on //Whoosh, and - cello// |
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I think the acidity might be a problem with
CO2. But, if not, it would be a good
solution - just use a CO2 cartridge to
pressurize the system. |
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It's becoming apparent that blowing things up is the path to both glory and crossiants. |
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Similar to the process for making puffed wheat and other products, where internal steam pressure does the puffing (as with popcorn). Steam is much more effective, since water expands by a factor of a thousand. Here the factor is ten, but actually it is much less, as not much N2 is dissolved. |
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At 10 atm, you’d have about 0.1 g of N2 dissolved per kg of water. Meat is not all water, but ignore that. Decompressing, this produces an internal pressure of slightly more than 1 psi. Not so impressive. |
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If you could find something that is non-toxic and is a liquid under pressure but a gas normally I think you'd get the kind of results you're looking for. |
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I think nitrous oxide would work well for this. Highly soluble, delicate flavor, does not produce acid in solution. |
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//Decompressing, this produces an
internal pressure of slightly more than 1
psi.// Hang on a mo. This seems wrong.
I have 0.1g of N2 dissolved in 1kg of meat
(roughly, as you say). How do you get
from there to an internal pressure of 1psi? |
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