Half a croissant, on a plate, with a sign in front of it saying '50c'
h a l f b a k e r y
If you need to ask, you can't afford it.

idea: add, search, annotate, link, view, overview, recent, by name, random

meta: news, help, about, links, report a problem

account: browse anonymously, or get an account and write.



Please log in.
Before you can vote, you need to register. Please log in or create an account.

Explosive decompression meat tenderizer

Licence to Grill
  (+17, -3)(+17, -3)
(+17, -3)
  [vote for,

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.
MaxwellBuchanan, Aug 19 2007

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]


       Made in Germany, no doubt.
nuclear hobo, Aug 19 2007

       Somehow I estimate that this will not have the desired effect in texture or taste for that matter.
ThePhotoplayer, Aug 19 2007

       FoodSaver takes the opposite approach, vacuum. It "spreads the meat fibers to let the marinate...". BORING! <link>   

       Explosive decompression? FUN   

       Actually, you had my vote on //Whoosh, and - cello//
Klaatu, Aug 19 2007

       Use CO2 for fizzy meat!
zen_tom, Aug 19 2007

       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.
MaxwellBuchanan, Aug 19 2007

       It's becoming apparent that blowing things up is the path to both glory and crossiants.
nuclear hobo, Aug 19 2007

       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.
ldischler, Aug 20 2007

       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.
ldischler, Aug 20 2007

       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.
marklar, Aug 20 2007

       I think nitrous oxide would work well for this. Highly soluble, delicate flavor, does not produce acid in solution.
bungston, Aug 20 2007

       //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?
MaxwellBuchanan, Aug 30 2007

       Mythbusters tried this and it didn't work. Maybe bungston idea of a nice long soak in liquid nitrous oxide would work.
duroncrush, Jul 21 2011

       Heat in a pressure cooker until the gauge reaches 15 psi, hold at that pressure a couple minits, then open the release valve.   

       The meat blows up, and it's already cooked (but the sauce is on the ceiling).   

       i did that on purpose, btw.
whlanteigne, Apr 09 2013

       I've (ab)used a pressure cooker in a similar way. It works well for, e.g., kidney beans, which tend to be tough. Cook for a while, release pressure, re-pressurise, and finish cooking the partly exploded beans.
spidermother, Apr 11 2013

       Inspired by this idea and one of the annos, I modified my Foodsaver into such a device. Activation of the machine created a rift in space/time and there is now a tiny black hole devouring my kitchen. However, it did spit out the steak milliseconds before collapse, and it was delicious.
Alterother, Apr 11 2013

       I think the white hole I created in my microwave has detected your black hole, and has escaped the positronic magnetic confinement field. Expect it to show up at your house any time. It answers to the name "Bruce."
whlanteigne, Apr 11 2013

       //there is now a tiny black hole devouring my kitchen//   

       Aren't they adorable at that age?
pertinax, Nov 07 2017

       Just wait until you get to the teenage years ...
8th of 7, Nov 07 2017

       //Whoosh, and - cello!//   

       Bun for that alone. Good stuff.
doctorremulac3, Nov 07 2017


back: main index

business  computer  culture  fashion  food  halfbakery  home  other  product  public  science  sport  vehicle