We have explored brines. And we have explored flavored brines. We have even explored injecting flavored brines. And we have poked holes in cakes and poured syrup over them so that moisture and flavor can penetrate into the nooks and crannies. What we have not done is cross-utilize the tools from brine injection in the sweet world, really into the baked goods world. Yesterday we upped our game and injected Bourbon Chocolate sauce into a warm chocolate bundt cake. The cake soaked in the syrup and became even more decadent. My next mission is to take whole loaves of bread, inject them with custards, steam them, and then cool them down. We should then be able to slice French Toast and griddle to order. We can then explore the savory side and examine a whole loaf bread pudding. On the simpler side, injecting melted garlic butter and cheese sauce into loaves of bread and pretzels has a ton of potential. For that matter, why don’t we inject sauces into meats after cooking as they rest? Sure, we can do sauce on top and the side, but it might as well be inside. Chicken wings with an injection of buffalo blue cheese sauce would be quite acceptable. And let’s not forget the vegetables. While injecting vodka into watermelons is a classic, let’s think outside the box. Time to inject dressings into tomatoes. (We did something like this years ago with a balsamic syrup. It seems we are ripe to revisit it.) Zucchini and summer squash injected with liquid pesto would be tasty. Eggplants injected with honey mustard would be outstanding. Time to get injecting.
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