valushka-s
Larisochka, where and how best to use the syringe? Please advise!
For some reason I decided that I really need it, but I have not yet decided where, and how best.
dopleta
Valya, nothing new - for pickling. When the meat requires preliminary marinating, then I pump the same marinade into it before baking.
Natalishka

The kit includes a reusable syringe made of flexible plastic with a 10 ml division and 2 stainless steel needles, one of the needles has side holes. The syringe is used to inject brine, marinade and other liquids (for example, nitrite salt, nitrate) into the meat. The effect of extrusion is to increase the shelf life of meat, improve the characteristic taste and smell of meat and impart a more pronounced reddish-pink color. Characteristics: -the volume of the syringe is 160ml (160 grams) -division every 5ml -the length of the needle is 12.5cm -the needles made of solid steel with the main and 9 lateral holes Ideal device for housewives!

Iskatel-X
I'll raise the topic.
It's 2015, at the end ...
A choice appeared, for example, like this:
Syringe for filling meat, L 23 cm
Syringe-injector, 50 ml
Seasoning syringe L 31 cm
Seasoning syringe L 26.5 cm
What's more practical? In the budget segment.
I do not provide links so as not to advertise.
Kokoschka
Iskatel-X, thanks for raising the topic. for me too important!
sleepyhead
Quote: Kokoschka

Iskatel-X, thanks for raising the topic. for me too important!

And for me. She got sick of stuffing meat with marinade. I tried it with a medical syringe, I found only the largest 20 ml - the needle is completely clogged. But I squirt with garlic sunflower oil. I really want to get a boiled pork, soaked well with garlic and a little greasy from oil, such as they sell on the market.
Iskatel-X
Everyone. Note!
A specialized needle (not Chinese by brand, not by manufacture) is different from a medical one!
Some, not all - the opening for the exit of the Marinade is strictly from the side.
The puncture is purely a needle, no holes.
This is the difference from medical ones.
Culinary syringe for meat
Kokoschka
Iskatel-X, that's how it is. And what company to order?
mur_myau
And I process the meat with a tenderizer (which is cloves). But without fanaticism. And then you can sprinkle it into a vacuum apparatus, seal it.

I have a syringe with biovin, a teskom tenderizer.
Iskatel-X
Lily
And what company to order?
I figure it out, together with google.
Worker or "pontovy" - determined by the budget.
The advantage of such a needle (side) is when piercing tough meat.
Kokoschka
clear Iskatel-X,

Quote: mur_myau
, teskom tenderer.
There is also a syringe to look at!
Umka
Quote: mur_myau
My syringe is biovin, teskom's tender

mur_myau, Elena,

Tchibo spice and marinade syringe, and the tenderizer is also Tescoma. I am very pleased with this set !!!
mur_myau
Kokoschka,
A syringe is a good thing, especially when salting or pickling a large chunk faster.
mur_myau
Umka19,
Thoughts converge.
Does your chibo have a hole in the side?
Umka
Hello Lenochek !!!
No, it has a hole in the tip, beveled at a 45-degree angle. But it is very convenient and I love it.
sleepyhead
Hi there!
Found a cheap beveled syringe in a Chinese online store with free shipping to Russia. I ordered it yesterday. Already sent today. But in the reviews about the store they write that the parcels in Russia take a long time.
Who cares, here's a link to the syringe: 🔗
And here are the reviews about this online store: https://Mcooker-enn.tomathouse.com/s-image/1663/content/otboi-pokupkam-na-buyincoinscom-privet-banggoodcom
sleepyhead
Forgive me, please, moderators, the link will be off-topic, but I also ordered this, suddenly someone urgently needs it. Reviews on the store's website about this device are excellent (I read it through an online translator).
🔗
dopleta
I missed the topic. I have these syringes:
Culinary syringe for meat Culinary syringe for meat
Gata
Larissa, and why is this "leaf" in a syringe with a pear?
dopleta
Anya, it is soft, silicone and with a hole - in order to lubricate the surface of a piece of meat, or turkey, or the like.
Gata
Larissa, thank you, I have to look for one for myself, I still use the usual stuff.to. without any additives while syringing. About spices, something did not occur to my head, so I did not strain to search for a special one. There was only milk from non-standard, but it is still just liquid. And this leaf is so generally, probably, convenient.
sleepyhead
I had two pieces of boiled pork in my refrigerator (I finished today). She cooked one without injecting, and the second injected with unscented sunflower oil, heated with grated garlic. Since the medical one did not work, the needle became clogged, it pierced the meat with a needle intended for stuffing meat with garlic, and put oil from a medical syringe into the resulting hole. So this is what I mean ... the second boiled pork is many times tastier and softer, and it took not so much oil for injection, that is, the calorie content did not increase much.
Iskatel-X
Svetlana
syringed with sunflower oil
Butter is absorbed into the meat when cooking, right?
Will it flow in a trickle when cutting a finished dish?

What else is useful our dance meat other than butter?
To make the spices feel more intense!
Lemon juice?
I cooked boiled pork, overlapping Kiwi, delicious, but Kiwi "pressed" the taste of garlic and other spices.
Kiwi is not the best combination with hot spices.
sleepyhead
Quote: Iskatel-X
Butter is absorbed into the meat when cooking, right?
Will it flow in a trickle when cutting a finished dish?
No, everything will be completely absorbed.
sleepyhead
Quote: Iskatel-X
What else is useful to sprinkle meat, besides butter?
To make the spices feel more intense!
Lemon juice?
I cooked chicken with lemon juice - that's not my taste. Since then, I have not used lemon juice anywhere in the preparation of meat. But in many recipes on the internet it is present.
This is how I make garlic oil. I take a small enamelled ladle, pour 1-2 tablespoons of sunflower oil into it and heat it up. At this stage, you can add any spices to your taste - saffron, coriander, basil, thyme, cumin, paprika. Then I squeeze the garlic into warm oil. I mix it a little, about 7 minutes, brew and use a spoon to push aside the spices and garlic. I only put the oil in the syringe. After sprinkling with the remaining composition, I coat a piece of meat, I can also add spices. But I cook half a kilo - small pieces.
dopleta
Quote: Iskatel-X
What else is useful to sprinkle meat, besides butter?
Any desired marinade sauce to your taste. I make different marinades, for example, I mix soy sauce, honey, mustard, tabasco, garlic, olive oil, lemon juice.
Iskatel-X
Svetlana
Wisely! I will definitely try!
Garlic oil - is it necessary to heat the oil? Why heat? Can insist longer, the result will be the same?

Larissa
Any desired marinade sauce
Actually, I pick up the recipes, sharper! Chile and the like.
Honey - when heated, it loses all its beneficial properties, only the sweet taste remains, which is a pity.
sleepyhead
Quote: Iskatel-X
Garlic oil - is it necessary to heat the oil? Why heat? Can insist longer, the result will be the same?
In my opinion, when heated, it is better saturated with spices. Try to insist cold ... I always do not have the patience to wait long.
Iskatel-X
Salted Salmon, according to the recipe from the site.
Poured lemon juice. It flows down.
Can the juice be injected, or won't it work with fish? After all, it is elastic in comparison with meat.
Thank you
mur_myau
Iskatel-X,
I have never injected fish.
It will probably taste like ceviche, and the flesh will turn white with acid.

If you really salt the fish, then salt or salt-sugar 2: 1, coarse salt is better. In Umba, our locals process fish only with salt. Norgi, when salting, put finely chopped dill, all sorts of spices.

But ready-made fish, especially fried fish, goes well with lemon or lime. At Lazerson, she long ago adopted a recipe for fish a la menuere from the first volume of Culinary Ambulance. At the end, squeeze the lemon juice and sprinkle with parsley right on the fish with the oil in which it was fried.

sleepyhead
I received my parcel from China with a syringe-marinator. I paid on October 13, today - the parcel was received. It cost me 221 rubles with free shipping. STORY!!!!!
There are holes on the side of the syringe on both sides. If anyone needs it, I will write a link here.
Zamorochka
Quote: soneyka
If anyone needs it, I will write a link here.
sleepyhead, give me a link please.
sleepyhead
Quote: Zamorochka
soneyka, give me a reference please.

Syringe-marinator: 🔗
Zamorochka
sleepyhead, thank you for the useful information
marinastom
Quote: Iskatel-X

Everyone. Note!
A specialized needle (not Chinese by brand, not by manufacture) is different from a medical one!
Some, not all - the opening for the exit of the Marinade is strictly from the side.
The puncture is purely a needle, no holes.
This is the difference from medical ones.
Culinary syringe for meat
Continuing the theme.
I bought just such a syringe about a year and a half ago and ... safely forgot about it.
Today I wanted to bake a chicken, began to read, came across this topic, remembered.
What can I tell you: great syringe! I managed with a bang with a rather thick marinade with the addition of garlic squeezed with a press. The chicken is sealed in a vacuum bag, I will bake it tomorrow.
francevna
I am faced with the choice of a good syringe for meat, I would like to buy with a pear, but I have not seen it anywhere on the Internet.
Anchic
Alla, I somehow bought a syringe for meat on Ali, I liked it. Here I took:

🔗

francevna
Anchic, Anna, can you show it in the photo? Links do not open on my phone.
Anchic
Alla, I'll try


I have something like this. There are two holes on the sides of the needle.
francevna
Anna, thanks for the photo. +
Akvarel
Girls, this needle is suitable for simple honey. syringe?
marinastom
No. There is a threaded connection.
Glale
Hello.
I bought a metal syringe on Ali, with three needles and two brushes. Like.

Culinary syringe for meat

I already had a plastic syringe, a Burner one.
Metallic is better.
dopleta
I have another handy toy for meat - a dry spice syringe:
Culinary syringe for meat Culinary syringe for meat
Elena Tim
Lar, how does it work?
Glale
Oh, what a cool little thing! Larissa, can you buy it only "in Europe"?
dopleta
Quote: Elena Tim
How does he work?
See, it's open on the right? You put everything you want there, close (there is a clamp) - closed on the left, stick it into the meat and go! The aromas are released through the perforation during the cooking process, but then there is no need to spit out peppercorns, cloves and pieces of bay leaves.
Glale, we have not seen. But there I bought it not in a kitchen store, but in an ordinary grocery "grocery store", they just hung on the wall, as usual all sorts of such trifles are hung up like measuring spoons and potholders. She went crazy! And how many then I looked in different places and countries - I did not find it.
Elena Tim
And, so he is not a kagbe syringe, but, kind of, odorous shpien "insert" in meat.
Cool!
dopleta
Well, you have in the subject, the title does not contain "for pickling", so I brought my needle-needle.
Elena Tim
Pralna did what she brought.
And "pickling", if you like, I'll add - bye, all business, then.

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