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Published on Jun 15, 2010
Demonstrates rapid forcing of marinade into boneless chicken breast strips by way of pressure infusion. Unlike conventional infusion techniques that combine the cooking and infusion steps into a single pass inside a pressure cooker, this method separates infusion and cooking into two distinctly separate steps. By doing so, it allows for the chef's choice of cooking method after infusion (broiling, frying, boiling, baking or grilling in addition to pressure cooking).