Scozzy Posted May 23, 2019 Share Posted May 23, 2019 Hi all First post so hopefully not treading over a well worn path.... Couple of months ago I invested in a proper chefs food syringe to inject marinade straight into my meat prior to sticking in/on/over the Science behind it based on traditional marinading not actually getting that deep into the meat and you can get some salt in there nice and deep via stock etc as well to help tenderise tougher cuts.Lots more to it of course but that's the v short version.. Early signs very encouraging and just trying to get my rthym with just how much you can pump in while keeping balance of flavours right.Great success with chicken, encouraging with lamb but both on the spit attachment for 2ish hrs max.Im yet to go low and slow for a long cook using this method..so... anyone else doing this? Cheers 1 Quote Link to comment Share on other sites More sharing options...
Phlashster Posted May 23, 2019 Share Posted May 23, 2019 Great topic Scozzy, I haven't injected yet, but keen to learn more. <grabs popcorn> Phil. Quote Link to comment Share on other sites More sharing options...
Simon Posted May 23, 2019 Share Posted May 23, 2019 What syringe did you get? Always good to know of a good bit of kit. Quote Link to comment Share on other sites More sharing options...
Scozzy Posted May 23, 2019 Author Share Posted May 23, 2019 Hey guys very enjoyable learning curve! Link below(I think!) can vouch for it being a good sturdy piece of kit.You can go small and inject a single fillet/breast/leg or large with a thickish marinade/sauce with the big needle into a joint or bird etc although herbs and garlic can definitely do with a whizz in food processor/mortar&pestle so as not to block the flow.My sons favourite is peri peri sauce straight into chicken while I’ve has success with a leg of lamb flooded with butter,olive oil,garlic,rosemary and stock that I bough to the boil ,let simmer and then cool before injection of the leg that had been marinating in the same overnight in traditional way. Generally speaking from my own research the bonus comes from the sodium in salt or stock you inject helping to break down the proteins in the muscles so a tougher/leaner cut can be tender and juicy as you like and then of course it’s only your imagination as to what flavour combinations you like.That and because you are going straight in,just an hr or two before cooking is enough to benefit from this.So far so good and regular guests now asking for it an advance 😀😀 Thinking lamb shanks next and getting a spicy Moroccan thing going on the weekend,will try and load pix Cheers https://rover.ebay.co.uk/rover/0/0/99?loc=https%3A%2F%2Fwww.ebay.co.uk%2Fp%2F9030738206%3Fiid%3D333126754584 1 Quote Link to comment Share on other sites More sharing options...
Simon Posted May 23, 2019 Share Posted May 23, 2019 Not too expensive. Might be worth a go. Quote Link to comment Share on other sites More sharing options...
sotv Posted May 23, 2019 Share Posted May 23, 2019 Following this. Pretty sure I was bought a similar one for my birthday, last December from Amazon Not used it yet, so look forward to reading your experiences with it. Quote Link to comment Share on other sites More sharing options...
David Posted May 23, 2019 Share Posted May 23, 2019 5 hours ago, Scozzy said: Hey guys very enjoyable learning curve! Link below(I think!) can vouch for it being a good sturdy piece of kit.You can go small and inject a single fillet/breast/leg or large with a thickish marinade/sauce with the big needle into a joint or bird etc although herbs and garlic can definitely do with a whizz in food processor/mortar&pestle so as not to block the flow.My sons favourite is peri peri sauce straight into chicken while I’ve has success with a leg of lamb flooded with butter,olive oil,garlic,rosemary and stock that I bough to the boil ,let simmer and then cool before injection of the leg that had been marinating in the same overnight in traditional way. Generally speaking from my own research the bonus comes from the sodium in salt or stock you inject helping to break down the proteins in the muscles so a tougher/leaner cut can be tender and juicy as you like and then of course it’s only your imagination as to what flavour combinations you like.That and because you are going straight in,just an hr or two before cooking is enough to benefit from this.So far so good and regular guests now asking for it an advance 😀😀 Thinking lamb shanks next and getting a spicy Moroccan thing going on the weekend,will try and load pix Cheers https://rover.ebay.co.uk/rover/0/0/99?loc=https%3A%2F%2Fwww.ebay.co.uk%2Fp%2F9030738206%3Fiid%3D333126754584 It’s also interesting to add natural proteolytic enzymes such as pineapple or papaya juice which also add flavour as well as contributing to tenderisation. Quote Link to comment Share on other sites More sharing options...
Scozzy Posted May 23, 2019 Author Share Posted May 23, 2019 1 hour ago, sotv said: Following this. Pretty sure I was bought a similar one for my birthday, last December from Amazon Not used it yet, so look forward to reading your experiences with it. It’s like anything,first time wasn’t sure but then you wonder what all the fuss was about! I strongly recommended you get it out of the box and give it a go 😎 Quote Link to comment Share on other sites More sharing options...
Scozzy Posted May 23, 2019 Author Share Posted May 23, 2019 18 minutes ago, David said: It’s also interesting to add natural proteolytic enzymes such as pineapple or papaya juice which also add flavour as well as contributing to tenderisation. I’ve read about that and also the potential for disaster if left too long and the muscle fibre loses all its integrity and you end up with a bit of a mush if you leave it too long or are a bit generous with the pineapple? Besides that I’m struggling to think of something I want pineapple in besides a cocktail on a hot day🤔 1 Quote Link to comment Share on other sites More sharing options...
markie_q Posted May 23, 2019 Share Posted May 23, 2019 The best tip I've heard is, if you inject a spatchcocked chicken, you should inject it from the bone side. That way the skin status on intact and doesn't tear when it's cooking. I've always been pleased with results when injecting. Especially Turkey. 3 Quote Link to comment Share on other sites More sharing options...
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