Commercial restaurants and caterers use a meat tenderiser and pump their roasts with a small amount of infused water to bring out flavour and help reduce the shrinkage of meat from cooking. This not only improves the flavour and replaces some of the moisture loss that comes with cooking but also tenderises the meat by reducing the PH level.
The salt improves the flavour and the fruit acids reduce the PH level which breaks down the sinews in the meat giving you a flavoursome, moist and tender roast.
How to use:
You simply mix 10g with 100mls of water and inject it into the meat, you can add some flavours to this if you want but make sure that your injector can handle the pieces if you put herbs in, most injector needles cannot handle any swollen seasonings.
Poultry, beef, pork and lamb will all benefit from this simple process and will make such a difference to the end result.
By injecting the meat you will compensate for the natural loss of moisture that happens after processing and during cooking.
Try mixing 10g of the powder with your favourite seasonings, garlic or herbs and then blend with oil to use as an external marinade on steaks or for basting. The natural minerals will enhance the flavour of any meat.
You can also add more flavour to beef roasts by dry aging them for a short while before cooking. A bit of aging will make an enormous difference to roasts and will improve steaks.
Check out our Misty Gully Banquet Bags for dry aging solutions that you can do in house safely, cheaply and easily.