" wrote:
Doug Freyburger wrote:

I thought of pressure cooking as a way to forcefully diffuse the
flavor of the garlic into the meat. With the faster cooking as a
side effect of the pressure cooking method rather than the first
goal. The opposite approach would be to mash the garlic, add
to a marinade, then use a vacuum sealer to force the flavor into
the meat. One's a positive pressure method, the other a negative
pressure method.

I don't see how sealing meat inside a vacuum bag is going to force
marinade into the meat. And how can it be both pressure and vacuum
get marinade inside meat? If pressure causes liquid to flow in, I
would think vacuum would cause it to flow the opposite way.

I read it in the directions that come with the Tilia Foodsaver. I
tried it. It works. I don't know the exact mechanism.

I've also tried pressure cooking stuff and it does marry the
flavors well. I don't know the exact mechanism.