![Culinary Technique - Injecting](/sites/default/files/styles/full_screen/public/2021-05/injecting.jpg?itok=icDA0EBD)
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.