A special culinary accessory is a syringe for meat. What's the Difference?

Experienced housewives know that in order for meat, chicken or fish to turn out juicy, tender to taste, you need to have a culinary syringe for meat at home. This accessory is made especially for larding and marinating pieces of meat, poultry or whole carcasses. What is its difference from a confectionery bag or from a medical syringe?

Syringe for marinating meat

It's no secret that many home cooks use a medical syringe instead of a special syringe, with a thick needle. But in this case, brine or cream - any liquid that is marinated or salted with food, falls strictly through one hole in the needle. While the top layers remain without moisture. A meat culinary syringe has a number of holes on the needle, which allows you to distribute the liquid or sauce more evenly inside the meat, chicken breast and get a more refined taste of the dish. These "hatches" for the saturation of meat products are quite impressive in size, so skip any sauce with seasoning. A medical syringe (20 ml), for example, is quickly clogged when the pork is drizzled with sunflower oil and dried garlic.

What and how to process?

Meat or poultry (like a piece or a carcass), before frying or baking, was syringed with soy sauce, vinegar, cream or marinade from spices. They are surprisingly juicy, aromatic, tender in taste, enriched with an incredible amount of vitamins, minerals and unique flavors. For each kilogram of meat pulp or chicken fillet, you must prepare at least 200 ml of sauce. Punctures are made on the entire surface of the piece at approximately the same distance from each other (4-5 cm). The solutions can be prepared using natural berry or fruit juices (preferably fresh), a mixture of any juices with spices, dry wines (white and red), mushroom broths, infusions of seeds and medicinal roots, herbs, olive or sunflower oils with spices. Any of these liquids need to be refilled in a meat syringe, which often has a volume of 50 ml or more. Then proceed to processing the semi-finished product. A special stainless steel needle (6.5 cm) with 2 holes holds the marinade and gravy, butter and any liquids deep inside the roasting meat or game.

Pear syringe for meat

Pear syringe is very convenient for collecting the heated hot liquid from the meat while cooking the dish from the baking tray. Unlike a spoon, it perfectly absorbs all the liquid, which can be followed by watering the meat in the process of frying.

Recipes of uncomplicated pickle and baked pork

For the goose, you can use: sea salt (1 tsp), black pepper (0.5 tsp), 4-5 cloves of garlic (crush) and bay leaf. Pour 200 ml of warm water and 2 hours to insist. In another recipe for 1 kg of pork (pulp) - 1 medium head of garlic, 100 ml of cream or milk, one teaspoon of salt and prepared homemade mustard, pepper ground black - to taste. All grind, drain, pour liquid into a syringe for meat and process a piece of pork neck or ham. A thick mass of seasonings should be placed on foil and wrap the future dish in it so that there are no holes. Put in the oven for 60 minutes at 220-230 degrees. Ready-baked meat can not be removed from the wrapper-foil until it needs to be cut and served. This dish will appeal to them both in hot form and in cold.

Finally

The feedback that accompanies users such a tool as a syringe for meat, talk about the convenience of pickling and various other manipulations. Some housewives praise such an accessory for the fact that it is good for them to soak cakes. Others with gratitude spoke about the syringe, when with its help salt delicious fragrant fat. Everyone who likes to cook with comfort, advised to buy such a tool to others.