Marinating by injection

Marinade is usually applied on the surface of the meat, and it is kept on for a period of time.
The result is a different taste in the superficial meat but the interior does not change. Marinade does not penetrate the meat more than a few millimeters.

Furthermore, marinade interferes with the cooking process because it is semi-liquid. It decreases the superficial temperature retarding the roasting reactions(Maillard reaction). Marinade can even get burned whether it is cooked for a long time, necessary to completely cook the meat.

The technique of marinade by injection allows adding new tastes inside the meat while the normal marinade does that only on the surface.
The result is a more juicy and a more tender piece of meat with extra flavor. At the same time, marinade by injection does not interfere with the roasting reactions during the cooking.

This technique consists in homogenously spread brine injections (1-3 cm deep, depending on meat size) along the surface of the meat. Generally, the piece of meat admits an amount of marinade-brine up to 15% of the meat weight (up to 150g of liquid brine per kilo of meet).

Gourmetologia commercializes a basic formulation of marinade-brine which contains salt, pH buffers and soluble fibre. Moreover, it admits addition of spices, flavors and tastes upon request. They can be either classic spices (white or black pepper, chili etc.) or herbs (oregano, thyme, rosemary, etc.) or fruits (lemon, orange, mango, etc.) or even alcoholic flavors (rum, cognac, whiskey, etc.).

The final composition is ready to be dissolved in water and injected in the meat.

Basic formulation. Dose: 150 g per liter of water

Prices:
- 1 kg bag: 32,50 €
- 500 g bag: 17,00 €

Extra ingredient:
- 1 kg bag: 3,50 €
- 500 g bag: 2,00 €