The
new Flavor Express® 2
marinator is one of the most versatile tools in your kitchen.
Understanding the basics of its wide range of uses will help
you get the most out of it. Remember that you're limited only
by your imagination.
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Marinades
contain an acidic solution to tenderize a food and to add
flavor. They began as simple brines to preserve fish! The
term is derived from the word "maritime". Today
we add oil, an acid like vinegar, lemon juice, soy sauce
or wine as well as spices and seasonings. The acid tenderizes
by breaking the protein down. While the protein breaks down,
the tissue increases it ability to hold more liquid. The
meat is juicy and tender. Meat
produced in today's market is often so lean it can be tough
and tasteless. By adding a healthier oil of our choice,
we can improve the texture and taste of our food. Some people
object to the nitrates, etc. added to certain prepared foods.
The new Flavor Express®
2 marinator allows us to add that
combination we like and want. A note of caution: marinating
too long or adding too much acid may cause the meat to be
tough and stringy. Keep a log in your recipe book with notations
as to what you did and how your family liked the meat. Adjust
the recipes to your taste. Marinades can be injected into
meat after brining if you wish. A fresher, cleaner taste
often results. After brining, rinse and dry the meat before
injecting with a marinade or flavoring. Remember: 1. you
may need to reduce any added salt in the marinade, and 2.
you may want to slightly reduce the cooking time of your
meat, and 3. use a meat thermometer to check the desired
internal temperature. Check early.
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Traditional brining is steeping or treating a meat or other
food in a strong solution of water and salt for the purpose
of preserving, flavoring and/or tenderizing. Often, sweeteners
like sugar, molasses, or honey are added to the solution
for flavor and to improve meat browning after cooking.
Soaking
large pieces of meat requires large containers. Large garbage
bags are often used to cover and soak the meat in the liquid!
In addition, it is done under refrigeration. Is your refrigerator
so large it can handle a five gallon container? Most aren't.
Thank you, new Flavor Express®
2! Now it is easy to get the brine and flavor
deep inside the meat without the garbage bag in the refrigerator!
Dry, tasteless meat is gone the easy way, the new Flavor
Express® 2 way.Remember
hearing about osmosis in school? That's how brining works. The
salt solution moves from an area of higher concentration of
salt to an area of lower concentration of salt. The salty solution
moves through the meat equalizing the salt throughout. The salt
dissolves muscle protein making it tender while the water adds
tenderness and enhances the flavors in the injected meat. |
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Simple
flavoring ingredients like mustard, beer, liquors, etc.
easily add greater appeal to food. Pump mustard into jumbo,
soft pretzels. Jazz up plain hot dogs or corndogs with ale...
fantastic! Inject spirits into fresh fruit...delicious!
Try it and see!
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The
new Flavor Express® 2
marinator/flavorizor is easy to use to fill thumbprint cookies
with jelly, flavored cream in cupcakes, congealed gelatin
in cakes, cream in cream puffs, and jumbo strawberries,
etc. It's one handed, self-filling operation means it is
much easier to use than a pastry bag and it stores easily.
Finger foods are easily filled and made even more delicious.
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The Large Needle and/or the Decorator Needle can be used
to add attractive edges around food using instant mashed
potatoes or other pureed vegetables. Pipe egg fillings into
boiled egg white halves, sliced vegetable, etc. Pipe cheese
spreads onto crackers, vegetables, etc.
The Small Needle can garnish a dessert with attractive chocolate
swirls and pureed fruits directly on the platter. Experiment
with the needle position for design options.
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