Vacuum tumbling — placing food in a vacuum chamber that cycles between vacuum and atmospheric pressure — forces marinade into protein far faster than conventional marination. The expansion and compression cycle opens the food's cellular structure under vacuum, then forces the marinade in when pressure is restored. A 2-hour marinade by conventional means is achieved in 15–20 minutes under vacuum tumbling. The technique is used commercially for rapid flavour penetration and is increasingly accessible through commercial vacuum chambers for restaurant use. [VERIFY] Modernist Cuisine's specific parameters.
Modernist Cuisine Vol. 2