This valve keeps pressure out and locks flavor in. Clearly marked indicators on the dial make it easy to harness the power of the Reveo so you can start your own taste Revolution.

Product Description
The Reveo MariVac™ Food Tumbler will revolutionize the flavor of your food. Get better flavor in 10 minutes than 24 hours of pan or bag soak marination!<p><b>Features:</b><li>Commercial-grade vacuum tumbling marination technology used by butchers for decades<li>Gives food deeper, richer flavor and liberates juices, even in leaner meats<li>Virtually eliminates advance food prep-marinate for 20 minutes or less just before cooking<li>Pulls flavors deeper into meat better than overnight soak marination<li>Stretches food to absorb moisture and increase weight by up to 15-20%<li>Uses only ½ the normal amount of marinade!<li>Easy to use - automated process<li>Easy to clean - dishwasher safe barrel<li>Guaranteed full one-year warranty



Product Reviews
I have used my new Reveo MariVac multiple times on pork roasts, London broil beef (grilled), and whole roast chicken. Recipes are provided for fish and vegetables as well, but I have not tried these yet. The MariVac is easy and fun to use. Just put up to four pounds of meat in the clear acrylic tumbler with your marinade of choice, let the MariVac evacuate the air inside the tumbler (takes 90 seconds), and have the MariVac tumble the food for up to 20 minutes. Roast food is extremely juicy after just 15-20 minutes of MariVac tumbling. Combining MariVac's system with a good meat thermometer will reliably produce a perfect roast. In addition to the obvious time savings over marinating overnight, the short time that the meat is in liquid in the MariVac system avoids the mushy texture and bland color that slowly-marinated foods sometimes develop. Basically, you get a whole lot of liquid inside your meat, real fast. Your meat can gain up to 20% in weight. There are, however, several disappointments. MariVac'd meats gain so much liquid weight that cooking time is extended (I found use of a meat thermometer essential). The MariVac does not significantly tenderize tough meat, so you can end up with moist-but-tough results if you start with a cheap piece of meat. The amount of flavor added is often less than I expected, particularly when using MariVac's overpriced and overhyped spice blends. I get much better flavor using citrus juice, olive oil, and fresh herbs from my garden. The cheaply printed cookbook/owner's manual is poorly constructed with many errors. For example, it says to remove the rubber seal on the lid and the tumbler lid will then be dishwasher-safe. This is false; the current tumbler design has a permanently affixed rubber seal and must be hand-washed. Another example: the cookbook says that marinades should contain oil, an acid, and spice (basically, a vinaigrette), but many of the cookbook recipes contain no oils while the same recipes provided with the spice mixes specify oils. So which is correct? The cookbook recipes contradict the general cookbook instructions, and conflict with the spice mix recipes. Also, two-thirds of the recipes in the cookbook specify Eastman's overpriced spice blends. This ingredient alone costs about $2-3 per use, so it's hard not to feel ripped off, as if the purchase of a $200 kitchen appliance is merely a lead-in to a lifetime of paying overpriced rates and shipping to wait a week and get a small bag of lemon pepper. Lastly, Eastman claims they'll send you samples of their spice mixes if you register your warranty on their website; I never got mine and had to order a set, which added annoying delay and another $35 to the startup cost. Although I plan to keep my machine, I'd remind Eastman that slick website Flash animations and calling all your customer "Flavoristas" do not add up to providing customer value. I've spent $200 on your machine, give me recipes I can make when I open the box, not ones for which I must pay you more money to order ingredients (or at least put your spice blend samples in the box, c'mon guys!)...Eastman comes across as a bunch of "Greederistas."

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