I wouldn’t mind trying out Obsidian’s food.
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I’m trying to figure out what’s a good food-grade emulsifier. Not for baking…well yeah, baking, but not pastry baking; I’m talking more like meat. You see, I’m trying to come up with an emulsion that can be injected into poultry breast meat. I want to inject both broth and oil into the breast meat at the same time. Something that will both moisten and tenderize the meat.
Breast meat is known for being dry and bland and because it goes deep inside the bird, it can be tough to penetrate through regular brining alone, so it has to be injected in order to really get anything in there.
I know milk, yogurt or buttermilk can make a good brine for tenderizing chicken breast, but that’s for filleted breast meat; I want something that can tenderize breast meat in a whole bird roast.
I’m thinking turkey broth mixed with buttermilk and spices (mainly poultry seasoning powder), let it sit overnight for the liquid to take in the seasoning flavor before filtering out the solids (remember, this is to be injected; injectors can’t take solid bits) and then mix with oil along with an emulsifier to combine everything together without the oils separating.
I have little knowledge about food-grade emulsifiers so if anyone knows anything about them, I’d be grateful.