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Oct 26, 2006 04:34 AM

Found one of the hypodermic injectors, what to put in it?

I picked up at a Chefs Store, Chefs Toys in Santa Ana and on the web, one of those nasty looking hypodermic injectors that are used to inject meats with different flavors. Anybody used them? Comments? Ideas that work for marinating ingredients that can be injected? What's your experience been with them? I'd like to try using this and see if it makes a difference.

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  1. We fill it with Cajun spices and inject a turkey before we fry it.

    1. I have one and don't use it very much. Just never really got a good method/recipe.

      I still bring it out once in a while.


      1. You can use the syringe to inject marinades,spice mixtures,even flavored pastes directly into the meat.It is a very effective way of getting the most flavor in the meat within the least time possible.

        1. I have a friend who is a registered nurse and she gave me a large needle for injecting Grand Marnier into fresh strawberries, which I then dip in dark chocolate that has been melted in the top of a double boiler with a smidge of parafin added. I have been in the middle of several discussions here on the use of parafin, but I stand firm in my belief that it sets the chocolate and makes it shiny at the same time. My mother worked in a candy store for six years before marrying my father and she'd never make candy without it. Just talking about these berries makes me want to go home tonight and make some!!