# Precision Chamber Sealer **URL:** \ **Category:** General\ **Created:** [April 28, 2022, 2:01pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer/30608 "2022-04-28T14:01:30Z")\ **Posts on this page:** 3\ **Page:** 1
**Author:** ![Richard\_Harwood](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/richard_harwood/32/7656_2.png) [@Richard\_Harwood](https://community.anovaculinary.com/u/Richard_Harwood)\ **Post date:** [April 28, 2022, 2:01pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer/30608/1 "2022-04-28T14:01:31Z")
Using the Chamber Sealer to ‘Quick Brine meat’ does this work? I would guess if you can infuse with it you could quickly brine meat in a pinch. Has anyone tried this? ---
**Author:** ![Douglas](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/douglas/32/7533_2.png) [@Douglas](https://community.anovaculinary.com/u/Douglas)\ **Post date:** [April 29, 2022, 11:21am UTC](https://community.anovaculinary.com/t/precision-chamber-sealer/30608/2 "2022-04-29T11:21:29Z")
Hi ya @Richard_Harwood Brining is a diffusion process driven by a number of potentials (pressure, concentration, osmality off of the top of my head) that also limit its time rate. Unless the potential is increased then there is no ‘quick’. ---
**Author:** ![john.jcb](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/john.jcb/32/7269_2.png) [@john.jcb](https://community.anovaculinary.com/u/john.jcb)\ **Post date:** [April 29, 2022, 6:06pm UTC](https://community.anovaculinary.com/t/precision-chamber-sealer/30608/3 "2022-04-29T18:06:28Z")
Here is an interesting article on brine and marinades > **[Marinade Myths And How To Add Flavor More Effectively](https://amazingribs.com/tested-recipes/marinades-and-brinerades/science-of-marinades-and-brinerades/)** > > Marinades work on some foods but not on others. A good marinade contains certain ingredients but not others. Here's the truth about marinades and brinerades.