<<

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:

  1. Clean and wash the vegetables. Chop them up if necessary.
  2. Prepare a broth or liquify the vegetables in a juicer. 
  3. Filter the liquid so that it can be injected using a syringe.