Food In Canada

Food company creates out-of-this-world stunt

Marinade maker Soy Vay of Tennessee launches marinated raw chicken into space where it cooks up and then returns safely to earth

October 23, 2013   by Food in Canada magazine staff


Nashville, Tenn. – A maker of preservative-free, kosher marinades decided to experiment a little with its marinades and a chicken breast.

Soy Vay launched a chicken breast, marinated in the company’s Soy Vay Very Veri Teriyaki sauce, 104,572 feet and had it slow-cook in space. It returned to earth on Oct. 12 at 12:07 p.m. Central Time.

The “mission” was made possible with the help of a team of physicists and real rocket scientists who partnered with Soy Vay to design the A Pollo ’13 capsule and hone its space cooker technology.

The capsule was made of polystyrene foam and sculpted to resemble a bottle of Soy Vay. It was also developed to insulate the cooking process form the sub-zero temperatures of the upper atmosphere.

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Inside, one-pound of organic, free-range chicken breast marinated in the sauce was vacuum-sealed in plastic and suspended in a water bath.

A chemical reaction initiated just prior to the 10:08 a.m. Central Time launch heated the water surrounding the chicken, which slowly cooked the meat to 155˚ F over the course of the almost two-hour voyage.

A weather balloon carried the capsule into the stratosphere. When the balloon burst, due to the lowered atmospheric pressure, a parachute opened, slowing the capsule’s return to earth.

Once it landed, a Soy Vay team, or chicken chasers, located the capsule and sampled the chicken.

Of course the team found it to be “undeniably delicious.”


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