The percentage of marinade absorbed by food varies based on several factors, including the type of food, the marinade composition, and the marinating time. Generally, meats can absorb about 10-20% of the marinade, while vegetables may absorb even less. Factors such as the size of the food pieces and the acidity of the marinade also play a significant role in absorption rates.
Using a vacuum sealer can enhance the flavor of your marinade by removing air from the bag, allowing the marinade to penetrate the food more effectively. This helps the flavors to be absorbed more deeply, resulting in a more flavorful and evenly marinated dish.
marinade
To effectively vacuum seal marinade, place the food and marinade in a vacuum-sealable bag, remove air from the bag using a vacuum sealer, and let it marinate in the refrigerator for the desired time. Vacuum sealing helps the marinade penetrate the food more effectively, enhancing its flavor.
NO
When you take a drink, about 20 percent of the alcohol is absorbed in your stomach; the remaining 80 percent is absorbed in your small intestine.
Marinating is a cooking technique, the marinade adds flavour to the food, it also helps to break down protein which makes the food tender a succulent. You can baste the food with the marinade whilst it's cooking to keep it moist.
Food must be absorbed so the body can get all the nutrients from the food.
water is absorbed from food materials in the colin
To keep the marinade close to the food, and to decrease the chance of food contamination.
Food is broken down or digested in the stomach but the nutrients are not absorbed in the stomach. Nutrients from digested food are primarily absorbed in the small intestine.
Sugar.
Food and water are absorbed into a cell.