Experienced housewives know that in order for meat, chicken or fish to be juicy, delicate in taste, it is necessary to have a culinary syringe for meat at home. This accessory is made specifically for shpigirovaniya and pickling pieces of meat, poultry or whole carcasses. What is its difference from a pastry bag or a medical syringe?
Syringe for pickling meat
It is no secret that many home cooks use a medical needle with a thick needle instead of a special syringe. But in this case, brine or cream - any liquid that is pickled or salted with food, gets strictly through one hole in the needle. While the upper layers are left without moisture.
The culinary meat syringe has many holes on the needle, which allows you to more evenly distribute the liquid or sauce inside the meat, chicken breast and get a more refined taste of the dish. These "hatches" for saturation of meat products have quite impressive dimensions, so they skip any sauce with seasoning. A medical syringe (20 ml), for example, quickly clogs when syringing boiled pork with sunflower oil and dried garlic.
What and how to handle?
Meat or poultry (both a piece and a carcass), before which they were squeezed with soy sauce, vinegar, cream or marinade from spices, are surprisingly juicy, aromatic, delicate, enriched with an incredible amount of vitamins, minerals and unique aromas.
For each kilogram of meat pulp or chicken, at least 200 ml of sauce must be prepared. Punctures are made over the entire surface of the piece at approximately the same distance from each other (4-5 cm). 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 healing roots, herbs, olive or sunflower oils with spices. Fill any of these fluids into a meat syringe, which often has a volume of 50 ml or more. Then proceed with the processing of the semi-finished product. A special needle (6.5 cm) in stainless steel with 2 holes holds marinade and gravy, butter and any liquids deep inside the roasting meat or game.
Pear meat syringe
The pear syringe is very convenient for collecting leaking hot liquid from meat during the preparation of a dish from a baking sheet.
Unlike a spoon, it perfectly absorbs all the liquid with which you can water the meat afterwards during the frying process.
Easy pickle and baked pork recipes
For goose you can use: sea salt (1 tsp), ground black pepper (0.5 tsp), 4-5 cloves of garlic (crush) and bay leaf. Pour 200 ml of warm water and insist for 2 hours.
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 ready-made
mustard, ground black pepper to taste. Grind, strain, pour the liquid into a meat syringe and treat a piece of pork neck or ham. Place a thick mass of seasonings on the foil and wrap the future dish in it so that there are no holes. Put in the oven for 60 minutes at a temperature of 220-230 degrees. The finished baked meat can not be removed from the foil wrapper until it needs to be cut and served to the guests. They will like such a dish both hot and cold.
Finally
The reviews that users accompany with such a tool as a meat syringe tell about the convenience of pickling and various other manipulations. Some housewives praise such an accessory for the fact that they are good at impregnating cakes. Others spoke with gratitude about the syringe when it was used to salt tasty flavored lard. Everyone who likes to cook with comfort, advised others to purchase such a tool.