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 a career as a theatrical agent for Broadway, film, and television, Mr. Sherwood left his stable of actors from the stage and screen and went on to pursue his literary aspirations. He is currenly the senior editor for Carnsmedia, was web editor for Interior Design and the dining editor for Next magazine (nextmagazine.com) where he wrote a weekly restaurant review column which also featured Manhattan's best food and drink recipes from the finest chefs and bartenders on the island. He has written for New York magazine, Travel & Leisure and Woman’s Day, among others, and his recipe for Wicked Good Clam Chowdah from this blog was published by Andrews McMeel in Foodista’s Best of Food Blogs Cookbook.
A proud graduate of the University of New Hampshire, 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's books are available on Amazon.com, BarnesAndNoble.com, and iUniverse.com.
Twitter/tweet/twat him @kaleidabox