Lika
And just vacuum containers for storage, for example, will not work with a Brown blender? I keep looking at them and I think I need them or not, and if you can pickle them quickly, then most likely I will buy them.
Rustic stove
Quote: Lika

And just vacuum containers for storage, for example, will not work with a Brown blender? I keep looking at them and I think I need them or not, and if you can pickle them quickly, then most likely I will buy them.

They will do. And if you shake the container for 9 minutes, then there will be a complete analogy to this "marinator"))
Elena Bo
Quote: Rustic stove

They will do. And if you shake the container for 9 minutes, then there will be a complete analogy to this "marinator"))
But probably indeed. Take a container, lay everything down, pump out the air, do gymnastics for 9 minutes. (less for fish). All
Rustic stove
Quote: Elena Bo

But probably indeed. Take a container, lay everything down, pump out the air, do gymnastics for 9 minutes. (less for fish). All

the marinator says that rotation is for even distribution of the marinade. And if you do not regret the marinade, then you do not need to shake, the products will be covered with it anyway.
lenami
I have this device and I am happy with it. Of course, 9 minutes is not enough for meat. I marinated chicken for 18 minutes, pork for 27 minutes, but for fish, 9 minutes is just right.
Zubastik
lenami, and not annoying pumping air manually? I think this is very frivolous for such a device.
And so the idea.
lenami
Zubastik does not bother at all. It is very easy and takes 20-30 seconds maximum.
Fake
I also have such a device. I like it. They will pump out the air of the puolinutka, marinate two or even three cycles, and store it in vacuum as well. Chunky thing.
Scarecrow
I saw a rather large commercial about this device on TV. In principle - nothing special, an ordinary vacuum can, and even so bulky. Brown vacuum systems are a complete analogue. Exactly as someone wrote above - pump out the air with a blender, not by hand, and shake it. Moreover, in the instructions for vacuum cans it was directly written that you can quickly marinate meat this way. I read it there, but I did not come up with it myself. It is necessary to perform the procedure for pumping out and opening the can, to enhance the effect, three times. it seems ...

I have vacuum brown jars, not to say that the result is phenomenal.I don't feel the amazing marinade soak after vacuum. There is a slight hint and that's it. The air can be seen as it comes out (called the foaming effect), the bubbles begin to massively rise to the surface (that is, the device is working), the lid already sags (sucks it in) ...
kolynusha
I am using trail. fixture: a pump that evacuates air easily and effortlessly and lids that fit a regular can. This pleasure is worth a penny and requires little storage space. 🔗
Boo Boo
Share the recipes, what and in what you marinate?
Can the marinator jar be washed in the dishwasher?
Hairpin
And I can't suck the air ... I turn the valve this way and that ... It is sucked off, but then the valve siphon and the lid opens!
Boo Boo
the valve must be turned so that the bulges do not coincide with the slots. And the jocks need not 12, but more.
Hairpin
Positions that did not coincide with the slots were occupied ... about twenty. At first - purely at 90 degrees, and then ... And pitching ... in the end I did it at fifty. Moreover, the connection between the pump and the valve was held by the husband ... Several seconds and a whistle. The cover opens ...
Hairpin
And this may depend on the fact that we were sucking air from an empty / dry marinator? In my opinion, no ...
Boo Boo
I think it does not depend, I tried and empty to close. At first I sucked in a little air, and then I began to pump out more and everything worked out. Try to move the white valve a little, maybe it has shifted?
I've already marinated the chicken with mayonnaise and garlic. Fried in a skillet. Delicious. Children today just squeaked with delight - fried potatoes, chicken and mushrooms cooked in micro pickled yesterday.
Hairpin
Bubu, what's your brand of marinator? Such as in the joint venture buying 9 MinutesMarinator?
Zubastik
Hairpin, this is a defective marinator. We must change and not suffer, I read on another forum that someone was suffering with the same problem. Then they changed it to another and everything was well sucked off.
Hairpin
It’s so good that everything works for Bubu !!! Boo Boo, Thank you for writing!
I wrote to Tillotame, I am waiting for an answer. I pack the marinator and stop torturing him.
Moving on to the pressure cooker !!!
Boo Boo
Hairpin, what a pity. Don't worry, you will have a pickling marinator too.
And from the pressure cooker I like the soup the most. Any soup in it turns out to be very tasty.
LLika
And I have plastic containers, a mechanical pump, without a thing for setting the date.
Tell me, in them, as well as in glass, everything can be stored for a long time or the plastic is still not so reliable.
Hairpin
Quote: LLika_7

without a date setting.
I haven't found one yet ...

I changed the marinator, passed the second primary tests. True, nothing has been marinated in it yet. I started joking about recipes, but ... it looks like there are no recipes for the marinator on the Internet. True, a good book is attached to the marinator itself, but ... it must be translated. I will not skip here for free!
Anastasia
Quote: Hairpin

I haven't found one yet ...

I changed the marinator, passed the second primary tests. True, nothing has been marinated in it yet. I started joking about recipes, but ... it looks like there are no recipes for the marinator on the Internet. True, a good book is attached to the marinator itself, but ... it must be translated. I will not skip here for free!

Well, Tillotama also has a few hints in her LJ. On their basis, you can simply further try to fantasize. And the little book, yes, it's a pity that it is in English.
Hairpin
Quote: Anastasia

And the little book, yes, it's a pity that it is in English.
Who knows ... I prefer to read technical catalogs in the original (if it is English) language ... Errors are much less!
Anastasia
Quote: Hairpin

Who knows ... I prefer to read technical catalogs in the original (if it is English) language ... Errors are much less!

Yes, technical, I agree. My husband is connected with technology at work and says the same thing. But here it seems to be cooking, anyway, everyone makes dishes to their taste, but in Russian, the instruction would just be an impetus to imagination. Yes, in principle, you can sit a little, and of course you can master the translation.
Hairpin
I began to translate a little bit. Anastasia, look carefully, except that I may be mistaken, there may be typos in the recipes. Here's what happened (my remarks in italics).

Chicken / chicken oriental
- 4-6 4 oz chicken / chicken breast fillets (113.4 grams) each (1 ounce - 28.35 grams). That is, the total chicken should be 450-680 grams;
- ¼ cups (probably, in our opinion, a glass) soy sauce
- juice of one lime (I think you can replace it with half a lemon)
- 1 tbsp. l. raw ginger (probably can be replaced with dry, but in smaller proportions)
- ¼ cup sesame oil
- salt and pepper to taste

Place all ingredients in a bowl. Click Start. After nine minutes, remove the chicken from the bowl. Fry it in a preheated oven (or not in the oven) each side for 8-10 minutes. Serve / eat immediately (?). Why immediately, I did not understand ... Well, she won't fly away!
Anastasia
Hairpin
Thank you! Everything seems to be correct! But the recommendation to eat immediately, that is, while the dish is hot and tasty, apparently everything is from the opera like "do not dry pets in the microwave" - ​​this is in the instructions for microwave ovens, so that later consumers do not make claims.
Hairpin
Pasta / spaghetti salad

- 16 ounces (453.6 grams) pasta (cooked according to instructions)
- 11 ounces (311.85 grams) - chickpea
- 1 large shabby carrot
- ½ red bell pepper, cut into small cubes
- ½ yellow sweet pepper, cut into small cubes
- 1 bottle of Italian salad dressing (?)
- salt and pepper to taste

Place all ingredients in a bowl. Click Start. Remove from the bowl after nine minutes. Serve / eat immediately or refrigerate and vacuum sealed prior to use.

Note. You can add any ingredients you like, such as dried tomatoes, mozzarella cubes, onion feathers, etc.
Hairpin
Salmon in balsam
- 5/6 ounces (120-145 grams) shelled salmon
- 1/3 cup balsamic vinegar
- ¼ cup sesame oil
- 4 garlic cloves, chopped
- 1 teaspoon honey
- 4 teaspoons Dijon mustard
- salt and pepper to taste

Remove the tenderizer from the bowl (side rough tab). Place all ingredients in a bowl. Click Start. After a few minutes (?) Remove from the bowl. Place the marinated salmon on hot coals or on a well-oiled wire rack / oven / grill tray. Cook 3-5 minutes on each side until cooked to your liking.
Hairpin
Teriyaki steak

- 4-6 steaks in 1 inch (1 inch - 25.4mm) thick (or at your request)
1/4 cup Worcestershire sauce (available in the METRO)
- 1 tbsp. l. olive oil
- 3 tbsp. l. light brown sugar
- 1 garlic clove, peeled and chopped
- ½ teaspoon ground black pepper

Place all ingredients in a bowl. Click Start. Remove from the bowl after nine minutes. Cook in a grill or preheated oven for 3 minutes on each side until tender or to your liking.
Hairpin
Dijon pork

- 1 ½ lb (lb - 454 grams), which is 680 grams of pork tenderloin
- 2 teaspoons of Dijon or other mustard
- 1 teaspoon Extra Virgin Olive Oil (I think olive oil should only be used in general)
- 3 cloves of garlic, chopped
- freshly ground pepper (probably black) to taste
- 1 cup maple syrup

Place all ingredients in a bowl. Click Start. Remove from the bowl after nine minutes. Cook in a grill or preheated oven for 3 minutes on each side until tender or to your liking. Fry in a preheated oven at 350 degrees in a shallow pan, uncovered, for 25-30 minutes or until the internal temperature reaches 170 degrees. And again, eat immediately ...
Hairpin
Caprese salad

- 10 ounces (285 grams) fresh mozzarella cheese, cut into 1-inch pieces
- 1 can of cherry tomatoes
- 8 fresh basil leaves, chopped
- ¼ cup of balsamic vinegar
- 1/4 cup Extra Virgin Olive Oil
- 4 cloves fresh crushed garlic
- salt and freshly ground pepper (probably black) taste

Remove the tenderizer from the bowl (side rough tab). Place all ingredients in a bowl. Click Start. Remove from the bowl after nine minutes. Serve / eat immediately or refrigerate vacuum sealed prior to use.
Hairpin
Chicken seasoned with herbs

- 4-6 halves (?) Chicken breasts (with bones or fillets)
-1 bag of dry seasoning (to your taste)

Add vinegar, olives and water according to the instructions (probably to a package of spices). Place all ingredients in a bowl. Click Start. After nine minutes, remove from the bowl and cook as desired (?).

The most obscure (or creative recipe) ... I'll leave it for the kit.
Hairpin
Fried vegetables

Use your favorite fresh vegetables like zucchini, eggplant, mushrooms, peppers, and boiled corn on the cob. Use corn kernels and small vegetables like whole mushrooms. Cut large vegetables into small pieces.

- 2 lb (1.1 kg) fresh vegetables, cooked as above
- ¼ cups of wine vinegar
- 2 tablespoons of balsamic vinegar
- 1/4 cup Extra Virgin Olive Oil
- juice of two lemons
- 8 leaves of chopped fresh parsley
- 3-4 leaves of chopped fresh oregano
- salt and freshly ground pepper (probably black) taste

Place all ingredients in a bowl. Click Start. After nine minutes, remove from the bowl and cook as desired (?).
Hairpin
BBQ marinade for meat

BBQ meat (flank steak, spareribs baby back ribs, pork shoulder, beef brisket or broil).
4-5 pounds (1.8 - 2.3 kg) of meat

- ½ cup dark brown sugar lump
- 2 tablespoons coarse salt
- ¼ cup black peppercorns
- ¼ cup of hot red pepper powder
- 1 tbsp. l. onion powder
- 2 tbsp. l. garlic powder
- 1-2 tsp. ground cayenne pepper
- 2 tbsp. l. extra virgin olive oil

Place all ingredients in a bowl, stir with a spoon and add meat. Click Start. After nine minutes, remove from the bowl and cook as desired.

Interestingly, but in this glass 2 kg will fit?
lenami
I offer my chicken recipe. When I went to Thailand, I really liked the chicken kebabs. I found out that they marinate her in coconut milk. So now I'm doing this. I dilute half a can of coconut milk with boiled water to a state of thin sour cream, add spices for chicken (I have Kamis). Marinade the chicken in this mixture in the marinator for half an hour (three times 9), and then in the airfryer. Thanks to coconut milk, the meat is very tender and juicy (even chicken breasts)
Hairpin
Whipped strawberries

Use for tops of sweets, ice cream, whipped cream, or at your discretion

- 1 quart chopped strawberries
- 2 tablespoons of granulated sugar (or more, optional)
- 3 tablespoons fresh orange juice
- 2 teaspoons grated orange peel

Place all ingredients in a bowl, stir with a spoon. Press Start once or twice. Do twice for a stronger aroma. Remove from the bowl. Serve / eat immediately or refrigerate vacuum sealed prior to use.

Note. You can add ¼ cup of champagne, white or red wine (instead of orange juice), or 3 tablespoons of your favorite orange juice liqueur, to the bowl of the marinator.
Hairpin
Ceviche

Use a very fresh (sushi variety) white ocean (probably saltwater) such as sea bass, shrimp or red snapper.

- 1 to 2 pounds (910 grams) fish, cut into ¼ inch (6 mm) pieces
- ½ cup fresh lime juice
- 2 tbsp. l. finely chopped yellow bell pepper
- 2 tbsp. l. finely chopped red bell pepper
- 1 ½ tbsp. l. ground red (?) onion
- 2 tablespoons of ground fresh coriander leaves
- 1 tbsp. l. extra virgin olive oil
- ½ tsp. kosher (?) salt

Remove the tenderizer from the bowl (rough side tab). Place all ingredients in a bowl and press start. After nine minutes or less, depending on the size of the fish pieces, remove from the bowl and put in the refrigerator, vacuum sealed, until completely cooled.
Hairpin
Indian style yoghurt marinade

An Indian-style marinade goes well with fish and chicken.

Please select one of the following:
1. 4-6 pieces of salmon, 6 ounces (170 grams) each;
2.4 chicken halves of breasts, legs or other parts (with bones or fillets)
3.6-8 chicken kebabs on bamboo skewers (probably skewers)
For the marinade:
- 1 tbsp.l. peeled grated fresh ginger
- 2 tbsp. l. yoghurt
- 2 ½ - 3 tbsp. l. extra virgin olive oil
- 2 cloves of garlic, minced
- 1 ½ tsp. curry or marsala
- salt and pepper to taste

Note. Add cayenne pepper for a spicier flavor. For fish, remove the tenderizer (side rough tab) and reduce the cycle time (you only need a few minutes).
Place all ingredients in a bowl, stir with a spoon until you are sure all ingredients are mixed. Put fish or chicken in the bowl and press Start. After nine minutes (or less for fish), remove from the bowl and place on hot coals or on a well-oiled wire rack / oven / grill tray.
End of the first episode. To be continued...
Hairpin
Pickled Greek feta cheese

- 16 ounces (450 grams) Greek feta cheese, cut into 1-inch pieces
- 1 cup Extra Virgin Olive Oil
- 3 tsp freshly ground black pepper
- ½ tsp. dried leaves of greek oregano
- 1 bay leaf
- 2 cloves of garlic, minced
- 2 tbsp. l. freshly chopped parsley
- 8 ounces (230 grams) olives / olives (well which are black)
- crispbreads, crackers or chips

Remove the tenderizer from the bowl. Place all ingredients except bread in a bowl and press start. Remove from the bowl after nine minutes. Serve / eat immediately or refrigerate vacuum sealed prior to use. Serve with bread, breadcrumbs or chips.
Hairpin
Provencal salmon

- 6 pieces of 170 grams of salmon fillet
- 1 cup Extra Virgin Olive Oil
- ½ lemon (juice)
- 1 tbsp. l. freshly chopped chives
- 1 tbsp. l. chopped tarragon, salt, pepper and cayenne pepper to taste

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. After five minutes, press Off and remove from the bowl. Place on hot coals or on a well oiled wire rack / oven / grill tray. Cook for three to five minutes on each side, or until cooked to your liking.
Anastasia
The recipes from the instructions are good, but in my opinion they somehow go a little too far with butter, over the cup, if the cup is our glass, then I would take less. But I just don't really like it when there is a lot of oil. Maybe that's why it seems to me a lot?
Lenusya
Quote: Hairpin


Remove the tenderizer from the bowl.

Maybe I read it inattentively, there is a tenderizer in the kit?
Hairpin
Anastasia!
Looked more closely at the reference books, in Anglo-American units 1 cup = 236 ml. So considering 200ml and 250ml glasses, it seems.

Lenusya! The tenderizer means a rough inlay on the inside of the mill.
Hairpin
Cucumber-tomato reita

- 16 (450 grams) ounces of pure yogurt
- ½ lb (230 grams) cucumbers, peeled and shabby
- 1 tbsp. l. chopped mint leaves
- 2 tomatoes, cut into small pieces
- 1 tbsp. l. chopped green chilli
- 2 tsp cumin, salt and pepper to taste

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. Serve / eat immediately or refrigerate vacuum sealed prior to use. Serve cold with lamb, poultry or fish.
Hairpin
Marinated lamb skewers

- 2 tablespoons lemon juice
- 1/2 cup Extra Virgin Olive Oil
- 1 tsp chopped garlic
- ½ tsp. cumin
- ¼ h. L. turmeric, a pinch of red or cayenne pepper (or according to your taste)
- 2-3 pounds (1360 gramsmov) lamb, cut into two-inch pieces

Place all ingredients in a bowl, stir with a spoon and add meat. Click Start. After nine minutes, remove from the bowl and cook as desired. Skewer the meat and fry.
Hairpin
Roast in marinade

- 2-4 lbs (910-1800 grams) juicy meat
- ¼ cups of lime juice
- ¼ cups of lemon juice
- ¼ cups of orange juice
- ¼ cup freshly ground coriander
- 1 tsp cumin
- 1 tbsp. l. spoon of honey
- 3 cloves of ground garlic
- 2 or more helapenos, chopped (a variety of chili)
- 1 small onion, thinly sliced
- 1/4 cup Extra Virgin Olive Oil
- salt and pepper to taste

Place all ingredients in a bowl and press start. Place on hot coals or on a well-oiled wire rack / oven / grill tray. Cook for 5-8 minutes on each side, or until cooked to your liking.

Note. Cut the meat thinly, serve with tortillas and sauce.
Hairpin
Cuban style fried tuna in spices

- 6-8 pieces of tuna fillet (total 1020 - 1360 grams)
- 3 large shallots, chopped
- 2 tbsp. l. cumin
- 1 chopped bunch of coreander (?)

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. After five minutes, press Off and remove from the bowl. Place on hot coals or on a well-oiled wire rack / oven / grill tray. Cook for three to five minutes on each side, or until cooked to your liking.
Hairpin
French brine

- 2 tbsp. l. tablespoons of French herbs (tarragon, chervil, sage / wormwood leaves, thyme, rosemary, dried chives, dried orange peel (probably the zest ... the rind will taste bitter), celery seeds
- 1 shallots, thinly sliced
- 1 bay leaf, crushed
- 2 small dried chilli peppers, cut into quarters
- 1 tbsp. l. salt (salted or etched ...)
- ¼ cups of champagne or white vinegar (there is clearly a mistake. Probably no need for vinegar)
- 10 tricolor pepper seeds, crushed (here I again disagree. Probably not seeds, but just tricolor peppers (red, yellow and green)
- 1.5 lbs (680 grams) salty (or lightly salted) cucumbers

Remove the tenderizer from the bowl. Place all ingredients in a bowl and press start. Serve / eat immediately or refrigerate vacuum sealed prior to use.

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