I was wondering how injecting meat with syringes work.
Do you inject directly in the center? Would you need to inject all over the place for the flavor to distribute? Are there cons to it? Would you need to let it rest with those flavors inside before cooking? (Like for example, letting it keep in the fridge for several hours after injecting)
Because I had a strange idea pop in my head. :o
How would injecting beef with truffle juice work out!? :O
(And also, what is the texture of a fresh black summer truffle?)