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Superior Turkey Syringe Puts Restaurant-Grade Succulent Meat Within Reach Of The Home Chef

Have you ever experienced a roast beef, turkey or duck at some eating places which virtually melt inside your mouth? I've often wondered why the roasts I cook at home never quite have that same velvety, extremely succulent consistency all through. It doesn't matter what I've done with marinating, slow-cooking and so on, there's routinely an element of dryness and flavourlessness.

A while ago a friend and I were getting an evening meal in a small restaurant her friend owned in Soho, and the roast beef was probably the most succulent I have ever sampled! "How do places like this do it?" I asked incredulously. "Why not just quiz the chef?" came the reply. "Here, I'll introduce you". Within just a couple of minutes I was in the galley with the chef describing the reason I was there. "What do you chefs do to get your roasts so succulent and tender? Nothing I've ever attempted at home is even close to what I sampled tonight! " He smiled, took us into another room and opened a wide drawer to expose about 20 giant metallic syringes - each one of these would have to have been near a foot long! "These", he said, "are our secret", and pulled one from the drawer. "It's the Premiala Marinade Injector. Many people don't know it's out there but they have completely transformed the grade of meat we are able to serve here. It functions by injecting marinade or other flavourings deep inside the meat, therefore you're not just waiting for marinade to work its way through, which it never does effectively; you're really getting the marinade right into the meat where it can genuinely get to work. For a large roast, we will sometimes inject near to a pint of marinade in at the very least twelve locations. You'll never get that sort of moisture just by basting. Here, take a look", and he handed it across to me.

The very first thing which stunned me was its weight – this thing was hefty! Yet it sat very easily in the hand and wasn't cumbersome at all. "Stainless steel?" I questioned. "Every bit which contacts the food is 304-grade stainless steel. You won't find a scrap of aluminium, bronze or copper in those parts, which is why this is the only injector we'd ever trust with our customers' food". I looked it over meticulously and took it all apart - it was clear it was well-made. There were two long needles about six inches long for various kinds of ingredients. These screwed onto a solid threaded part at the bottom of the barrel which was about another four inches long. Last but not least there was a separate part containing the plunger and the rings your fingers sit in when you're using it. I was unable to fault it, it was a top quality piece of craftsmanship.

"Is it difficult to use?" I requested. "Not at all", he replied. "It comes with an e-book with clear guidance plus some quality recipes - you sampled one of them tonight. They also supply you with a few free o-rings, and since they're the only things which degrade we know these will go on for a long time. We see them as an investment decision, and your experience tonight demonstrates they're a smart one".

"How can I get one??" I gushed. "We acquired ours when they were for trade only," he answered, "but I've heard they're now on Amazon. Check it out."

I thanked him for explaining this to me and that night I found and ordered my very own. It was just as effective as he said, the customer support Premiala offered me was second to none, and it's made a really big change to my home BBQ'ing now! If, like me, you hadn't heard of this device, get one today! It's one purchase I will never regret!


Visit Amazon for more about this meat injector product