Culinary Technique - Injecting
Culinary Technique - Injecting
Vegetable juice or broth can be injected with a syringe into meat, poultry or fish. This enhances their flavour and makes them juicier. Even fruit and vegetables can be jazzed up with a juice made from fresh herbs, for example.
Technique:
- Clean and wash the vegetables. Chop them up if necessary.
- Prepare a broth or liquify the vegetables in a juicer.
- Filter the liquid so that it can be injected using a syringe.
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