Good news - got the new lids from Reveo (with the help of SmokinMoe :D), and got a great seal, no leaks, big "whoosh" when I opened the valve, no comparison to before
Bad news - tonight I made shish kabobs (on the grill). I put two sirloins worth of cubed meat in the reveo, added some cubed fresh pineapple and a bottle of "Very Teryaki" marinade. I also hit the steaks with the Jackart knife meat tenderizer a few times before cubing and marinading. I spun them about 25 minutes in the reveo until they soaked up almost all the marinade.
Made the kabobs with onion, cherry tomatoes, pineapple and peppers... looked good. However, when I cooked them, the meat turned to goo... absolutely awful - like I had left it in meat tenderizer for a week.
Since this is my first time to Reveo with vacuum, I'm not sure what went wrong. The marinade did not list a meat tenderizer as an ingredient. I know pineapple can break down meat and I reveo'd the meat and pineapple together. Maybe I should not have used the Jackart knife.
The meat was flavored great from the soak - just not edible from the consistency. I need meat to be tender (since I have a lap-band), but the consistency of mushy baby food was not good :P
Any veterans have insights on this issue? Great forum - I am learning a lot!
Greg
gscheig,
Not sure about the meat tenderizer part, but 25 minutes sounds like a long time, especially for meat pieces the size for kabobs.
With my first Reveo experience, I went too long and soaked up all the marinade. That was a mistake. I now start approaching it from the short side and work up my time line.
Hi Greg
I have a Jaccard as well. I have not tried it in combination with the Reveo. I know the first time I used the Jaccard I got a little carried away with it and had similar results. Based on your results I would think that may have been your problem.
Mike
The bromelain in fresh pineapple (that's the proteolytic enzyme) can turn meat into mush. I almost liquefied some chicken once that I had cubed for kebabs. I have never used a Reveo but would bet that it enhanced the tenderizing action of the pineapple.
Tom
Quote from: 3rensho on March 23, 2008, 11:28:00 PM
The bromelain in fresh pineapple (that's the proteolytic enzyme) can turn meat into mush. I almost liquefied some chicken once that I had cubed for kebabs. I have never used a Reveo but would bet that it enhanced the tenderizing action of the pineapple.
Tom
I think you just answered his question Tom. Pineapple plus to much tumble time and you get mush. Arcs has the right idea with leaning the opposite direction on trial times. I do 1" rib eyes for only 15 minutes and that starts to mess with the texture of the steak.
Sounds like I had the "perfect storm" of factors in my reveo. I'm looking forward to my next try, however...
Thanks to all for the tips
I was taught by my Hispanic employees to ve very careful of pineaple juice giving a slime to a meat if over done. I have done this myself
with a carne asada marinade that was supposed to be three hours and i did six. Total slime bad meat. I am not sure what the Revo can do.