Garlic injection is a culinary technique used to infuse meats with the robust flavor of garlic, enhancing the overall taste profile of the dish. Before beginning the process, ensure you have fresh garlic cloves, a high-quality syringe or meat injector, and the chosen meat cut (such as chicken, beef, or pork). First, peel the garlic cloves and either finely mince or crush them to release their juices. For a smoother and more uniform injection, consider combining the minced garlic with a small amount of olive oil, broth, or melted butter to create a liquid infusion. This mixture should be strained through a fine mesh sieve to remove any solid pieces that could clog the injector.

Once the infusion is ready, draw it into the syringe, ensuring it is free of air bubbles. Inject the garlic mixture into multiple areas of the meat to ensure even distribution of flavor. It's best to inject at an angle, pushing the needle deep into the meat and slowly withdrawing it while pressing the plunger, thereby dispersing the mixture evenly inside. Repeat this process across various points until the entire piece has been adequately infused. After injecting, let the meat rest for at least 30 minutes (or longer for more intense flavor) before proceeding with cooking. This resting period allows the garlic to permeate the meat fibers, resulting in a more flavorful and aromatic dish once cooked.