With the fervor of those announcers on television who, when presenting any number of kitchen gadgets cry out, "It slices! It dices!" and so on and so forth, such is my enthusiasm for the Presorvac Marinater. This ingenious device marinates anything that would otherwise need to rest overnight in about three minutes. We've marinated skirt steaks, chicken and roasted pork all with excellent results--and with much less time.
The intense vacuum seals the meat and opens the pores, allowing the marinade to soak into the meat deeper and more rapidly than traditional marinating.
It's available at presorvac.com, but we found the Marinater for less on eBay.
After weathering a soul-shredding career as a theatrical agent that lasted entirely too long, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currently the dining editor for Next magazine (nextmagazine.com) where he writes a weekly restaurant review column which also features Manhattan's best food and drink recipes from the finest chef's and bartenders on the island. In 2010 he was published in Foodista’s Best of Food Blogs Cookbook. He toiled as web editor for industry leader Interior Design magazine for several years and has also written for New York magazine, Travel & Leisure and Woman’s Day.
A proud graduate of the University of New Hampshire, one of the nation’s top drinking schools, Mr. Sherwood also studied voice and theater abroad at Regent’s College, in London’s historic Regent’s Park, and at the Royal Academy of Music. He spent a year at Hunter College in Manhattan.
Mr. Sherwood recently published his first novel, the pale of memory, available on Amazon.com, BarnesAndNoble.com, and iUniverse.com. He is in the midst of writing a second.
Twitter/tweet/twat him @kaleidabox