ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › Should I invest in a commercial-grade meat injector?
New Posts  All Forums:Forum Nav:

Should I invest in a commercial-grade meat injector?

post #1 of 2
5/25/11 at 4:27pm
Thread Starter 

Hi, Steven -- I signed up just so I could ask this one question; are meat injectors really effective when it comes to making more flavorful marinated meat? If so, should I get a nickel-plated injector like they use in commercial kitchens, or is something cheaper just as good? Thanks!

 

022174019671.jpg

Reply

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife
post #2 of 2
5/26/11 at 5:49am

Good morning, "Chefchezmois". That is one formidable-looking injector you are considering.  You don't say what it costs, but it looks pricy. I personally have never owned a commercial-grade injector in my barbecuing life.  Injecting is a great way to deliver moisture and flavor to the heart of the meat. But it is a technique I employ only occasionally. Turkey, pork butt/shoulder, fresh hams, and beef shoulder clod are examples of proteins that can benefit. The injector in my batterie de cuisine retails for $9.99, and is from my own Best of Barbecue line at www.grilling4all.com. It has a clog-resistant needle, an important feature when an injection liquid contains ground herbs and/or spices. 

Reply
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Q&A With Steven Raichlen

Featured Stories on ChefTalk.com

Follow ChefTalk on Pinterest!
A clinical look at how a restaurant runs
Great product that allows you to manually adjust the sharpening angle for each knife
ChefTalk.com › ChefTalk Cooking Forums › Q&As With Guest Professional Chefs › Q&A With Steven Raichlen › Should I invest in a commercial-grade meat injector?