One Minute Marination/Infusion - Teriyaki Chicken Strips

Demonstrates rapid forcing of marinade into boneless chicken breast strips by way of pressure infusion. Unlike conventional infusion techniques that combine the cooking and infusion steps into a single pass inside a pressure cooker, this method separates infusion and cooking into two distinctly separate steps. By doing so, it allows for the chef's choice of cooking method after infusion (broiling, frying, boiling, baking or grilling in addition to pressure cooking).

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  Howto & Style

[Jerry Ragus]

what is the size of the CO2 cartridge i would need for marinating 2-3L bottle worth of meat? THanks

[Mike Spike]

16g of co2 gas @ room temp will sufficiently pressurize a 2L bottle

50% more would do the same for a 3L bottle

[manofsan]

What's the difference between N2O and CO2 infusion? I've seen people discussing on the net how to use these N2O cream-whipper cartridges to do something similar. Is the effect the same? Seems like CO2 cartridges are cheaper than N2O ones, so I wonder why some people would use the more expensive N2O? Or is that to extract the flavor out of the food and infuse it into the surrounding liquid? They were talking about doing it for booze, specifically.

[Mike Spike]

Both gases under high pressure will penetrate cellular structures. Most any gas will. People employing nitrox like to use the phrase 'nitrogen cavitation' to refer to rupturing cell walls due to rapidly expanding nitrous oxide forced into the cells under pressure. It is said to release flavors into surrounding fluid (water,ethyl alcohol, vinegar, etc) creating flavor "infusions". Any pressurized gas works, including co2. Gases do their job prior to cooking. All rapidly dissipate upon heating.

[Vidiot42]

Really interesting demo, thanks. Does the rupturing cell walls affect the texture of the meat after it's cooked? i.e., does it make it mushier or otherwise change the texture?

[Mike Spike]

Personally, I don't think there's any noticeable difference in texture. The best test, of course, it to try it. The old saying - Don't buy it 'til you try it - serves us well here.

[tubeaholic]

Use a Jacquard tenderizer first.

[kingSpork1]

Fantastic. And you don't necessarily need that device. I am going to use a SodaStream canister and fashion a larger container for the meat. Thank you very much gageasebrkr <3

[manofsan]

Hmm, not sure this would work for sous-vide cooking though, because that's supposed to be done under vacuum, which the CO2 would spoil. Guess you'd have to use regular marination soaking for sous-vide, which is a slow-cook method anyway.