One Minute Marination/Infusion - Teriyaki Chicken Strips

[JesseBikman]

Fantastic demo, now I want one of these!

[pleschuk1]

Awesome!

[SteveInRye]

Got my FizGiz a few weeks ago and I'm finally gonna try it out. One thing though. The FizGiz cap is one size fits all.  You can use up to a 2 liter bottle with a FizGiz cap. It won't fit the larger 3 liter opening. Also won't work on CocaCola bottles as they changed their caps for some reason.

[gageasebrkr]

@SteveInRye Congrats SteveInRye. U know U can use a 3-liter bottle cap for a Fizz Giz cap. It's 38-mm rather than 28-mm. Chicken wings will generally fit comfortably down the neck of a 3-liter bottle. Chicken breast strips fit in there nicely. Would love 2C your video posted on U-Tube. Let us know here how to find your's if U do upload one. The SodaMaker dot biz site has a good set of instructs 'n How-To's when it comes to build a cap. Or U can just get 'em at FizzGiz dot com.

[SteveInRye]

@gageasebrkr Well your co2 marinade works well. I FizGiz'ed pork strips in teriaki instead of chicken though. Made up a big batch of rice to go with it. Yummy! Better than the restaurant. Didn't record it for Youtube. Just followed your instructions. Only difference was size of bottle (2 liter) and choice of meat. I'm just gonna use the FG cap and a 2liter bottle. Jamming the strips in is easy then I just cut the bottle open. Through family I've got an endless supply of pop bottles,

[gageasebrkr]

@SteveInRye - I recall a Cote. Dunno if that's U. But hey, enjoy the success. And yeah, I just slice open the side of the plastic bottle with a utility knife & dump it's contents straight onto the grill. Sure enough, PET soda bottles are not hard to come by. Do you use the hand held Fizz Giz co2 dispenser, or a larger bulk tank?

[SteveInRye]

@gageasebrkr I don't know anything about a Cote. I use the hand held FG.

[gageasebrkr]

@SteveInRye Cool. Post a vid. Let us know.

[LyndonTCorbett]

Cool video. Just a thought though - wouldn't using a Gatorade bottle work better for getting the meat into the bottle since it is a smaller bottle with a bigger opening? You'd have to fabricate that cap though. Without having any of this in front of me I'm not sure if that would be bossible or not - but worth looking into.

[gageasebrkr]

@LyndonTCorbett - if Gatorade was carbonated and Gatorade bottles were designed to withstand internal pressures of beverage industry standard carbonation levels of 60psi safely, I would say yes. That's not the case, so I must say no.

I advised Dave Arnold (French Culinary Institute) of pressure infusion marination process this past summer. He went straightway to metal soda syphons with the process 'cuz of their larger openings. 3-liter soda bottle has larger mouth. You can experiment with 'em.

[1226smitham]

Great technique for infusing liquors!!!

[therealFranzpan]

You touched the raw chicken, then the Co2 thing, then the camera? Think of all that bacteria...

[eltotoX]

@therealFranzpan who cares, it's going to be grilled later, man up dude!.

[gageasebrkr]

@therealFranzpan Yeah, the bacteria. Well the 2200°F flame will take care of that. Google for "jbacter00898-0032.pdf" where the USDA reported findings of bacteria count in 1926. It stated that freshly cut sweetcorn in the field had an average of 30,000 organisms per kernel. If you've never eaten sweetcorn right off the stalk, you've never lived. Truth is, people breath and eat bacteria and fungus 24-7.

[therealFranzpan]

@gageasebrkr Thanks for the informative reply. I was thinking more of the bacteria transferred onto the camera/work surface etc. But it obviously hasn't killed the video poster =P

[gageasebrkr]

@therealFranzpan LOL - pretty good. Am still kicking. But the camera has a high fever and seems to have an infection.

[p3rs0nan0ngrata]

@gageasebrkr

Plus you're just as likely to get listeria from unwashed lettuce than you are salmonella from a raw chicken.

Still, I think it's a quasi-evolutionary response that makes us wary of raw poultry.

[gageasebrkr]

fizz giz caps and fizz giz co2 dispenser found at fizzgiz.com

[orenjacob]

Very cool. Thanks for sharing this! Can you post a link to the CO2 pressurizer so I can buy one?

[gageasebrkr]

@orenjacob - U can google "Fizz Giz". the site is fizzgiz dot com

[gageasebrkr]

No co2 flavor. The co2 rapidly dissipates with temperature rise. ISI whipper would likely work. Never seen one. Take care not to over-infuse. I put strips in a bath of marinade and pressurized it for 6-minutes once. The marinade was forced into the flesh through-n-through. The resulting strips were so over-seasoned, the strips weren't fit to eat. I recommend pressurizing for no more than 30-seconds, shaking constantly. Test your whipper with whole chicken thighs 'n let us know how it turns out.

[mcdermottjason]

Did the chicken have any carbonation or CO2 flavor after utilizing this technique? You could also do this via an ISI whipper with a CO2 (or maybe even N2O) cartridge. This would allow you a much larger mouth opening for filling the container.

[thisisspartacus]

Test received.

This is pretty cool, but somewhat cumbersome. I mean if you've gotta get your teriyaki on the grill right NOW wouldn't a vacuum sealer be more efficient and less involved?

[gageasebrkr]

@thisisspartacus - well, dunno. 15psi is all U R gonna get out of it. People tend to forget that vacuums don't suck ANYTHING in. They do NOT act like a bunch of teeny weeny invisible ropes pulling stuff into the vacuum. Surrounding pressures push their way into a vacuum and they push things that are in the way along with it. That's right, you pull a vacuum on a test tube & put your thumb on top, you may think the test tube is sucking your thumb in. No. Air pressure is pushing your thumb into it.