TIL chicken sold in supermarkets are often "plumped" with a salt water solution to increase sell weight, making up as much as 30% of the total weight, and can contain up to 500mg of sodium per serving
I think that was one. It was a whole series of a couple of chickens trying to pass themselves off as Foster Farms chicken but they always got called out for being plumped and not natural.
I can assure you that meat in the Netherlands is also filled up with water. Pretty much all meat sold in the super markets will when cooked first release the water, causing the meat to boil for a bit before it is evaporated. They don't have to mention it on the packaging if it's below 5%, which means in reality it's closer to 10%. Since the Netherlands exports a lot of meat, it'll be all over at least Europe.
Meat, in general, has a lot of water. It having water is not evidence of this technique. If your meat somehow doesn't have water then you need to be extra concerned.
Sure, but the water tends to come out during freezing, and to make up for that, they inject water before hand. Like I said, anything below 5% doesn't have to be reported, which gets stretched to 10% so they can make up for the loss a second time.
They feed chickens (and other animals) with that stuff that muscle builders use which causes them to get thirsty and distends the muscle cells just before slaughter.
Not EU-wide then. Pork/chicken "with added water" is pretty common here in Estonia. Usually pre-flavored meat cuts and such. If it's completely fresh, unseasoned meat, then usually there's no water listed, so hopefully that does in fact mean they don't add water.
Ufff, thanks for the info. Apparently the EU wide regulation is just for chicken. And in germany adding salted water to meet of any kind is generally also not allowed.
Not only that. That's the way most people like it. How many people here are equipped at home to brine their own chicken and turkey on any given day? It costs manufacturers more to ship that way as well due to the extra water weight. But chicken can often be dry enough as it is. If you're grilling, baking for preparing chicken in any way that doesn't involve cooking it in a sauce or reduction. You absolutely want it brined generally.
In a lot of the world, chicken isn't typically sold like this and people aren't doing it themselves. If it ends up dry, it's taken as a sign that it's overcooked, not that it should have been brined.
Brining chicken isn’t terribly hard. Just a ziplock and some salt water with seasoning. (Or leftover pickle juice.)
The problem is that if you want chicken now you’re gonna need a time machine to go back 12-24 hours to brine the chicken, and people will pay for convenience.
Brining a turkey requires large and specialized equipment, though.
How many people here are equipped at home to brine their own chicken and turkey on any given day?
literally everyone that owns a bucket, salt and has access to water... do you think brining a bird is some fancy thing that requires specialized equipment? soak a bird in salt water... add spices if you want. done...
Sure. It's been a thing in America I know for a long enough time that many are completely unaware of it. Hence TIL. Which let me reiterate is not to shame anyone learning of this today. Learning is awesome and keep it up.
They also do this to beef, pork, and a bunch of other meats in the US. The higher water content is part of the reason preservation methods don't work as well.
For instance, trying to make Jerry out of water injected beef means you have to dry out the added water in addition to what was in the meat to start with, and you can't use the post drying weight to calculate if it is dry enough.
Plus poking the holes to add the water is one more vector for bacteria...
Funny you mentioned Jerry seinfeld, I used to really like him until I found out he's a big Zionist. So he is a Nazi himself fyi. Fuck that guy Larry David's okay.
Great way to cheat the customer and also ruin recipes that don't take into consideration that cups of salt water will come out while cooking the chicken.
Ill agree that what we do to most chickens is deplorable. That said words are made by humans w certain meanings. Murder is reserved for something human and something unlawful.
Maybe mass slaughter? conveyor belt slaughtering?
Weird fact. Did you know a human once decapitated a chicken and it still lived for a year? Google it if you don't believe.
That said words are made by humans w certain meanings.
And these humans have a vested interest in making sure that a death of their own is treated differently than a death of a chicken. That human lives are somehow more precious, sacred whereas those of pigs and chickens meaningless.
Of course this is reflected in human language. This is like excusing racism in english by "well the english made those words up w certain meanings" here is a good video about "the oppressors language" in a different context https://www.youtube.com/watch?v=IYpM0qF9kZY .
Even holocaust survivors call what we do the animals a holocaust. not THE holocaust, but A holocaust. It's truly disgusting. We kill 1-3T animal EVERY FUCKING YEAR. It's beyond fucked.
Well... Not really in Denmark. At least not salt water.
Packaging on chicken often has it written on the from if there is any water inside, and if I'm not mistaken, it's not allowed to exceed a certain percentage.
There may be reasons why people might specifically want to buy chicken with water inside, so some supermarkets here sell both, one that has an statement on the amount of water inside, and another that will say "ikke tilsat vand".
America fired all the inspector-types, though, as conservative governments usually do on about day 1. So now consumers get to protect themselves the same way they 'did their own' epidemiological research in the last pandemic.
This is been a thing since Reagan though, it gets worse under the Republican administrations but it does not get much better under the Democrats. We get more fucked every cycle.
The turkeys I buy on sale in bulk when I can, 50 cents a pound, have 15% of a salt solution with some other salted bullshit some phosphate or I don't know I've been meaning to look it up. Probably not great for you though knowing the US Food supply.
In Norway, chicken without added salt and water has become the norm after producers were made to inform how much of each is added.
Also, one of the triopol groceries here has wholly switched from Ross chickens, so that is a good trend for animal welfare.
The only bacon I buy now is thick stuff from Costco (there are two or three brands that are good at my local one), or from a butcher shop. and not even all the stuff from Costco is decent, they still carry the shitty watered down thin fatty stuff.
nothing else is worth it. I will gladly pay $22/kg for bacon that doesn't suck and two slices are an actual serving rather than $24/kg for a tiny shitty 400g package that contains basically just one serving. but I'm also buying it only occasionally in the first place.
Not O2 but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.
I moved to Portugal last year and I can say that the supermarket chicken here does need a lot more seasoning (to my taste) than US chicken did. I am hoping it will help cut down my overall salt intake.
I can cook a whole packed pan of chicken wings (on top of each other) and when they are done there is 3 inches of space between them and a huge pool of liquid in the drip pan. It's insane how much they can inject in them.
There are valid reasons to brine a chicken, this is just an extreme way to do so. The salt affects how muscle proteins behave during cooking, partially it prevents them contracting too much, thus in turn preventing the muscles from squeezing out so much liquid that they become dry. lower temperature cooking for a longer time can achieve the same effect and won’t dilute the flavor of the chicken.
Any reasonable step of preparation like brining poultry can be taken too far or done excessively, especially by companies seeking to maximize shareholder value by selling as little product as possible for the highest price. pre-brining chicken isn’t always bad, but it’s not always what you want.
There's a vegan Asian-styled restaurant near me that has awesome general tsao seitan, and also use the same protein for their sesame-, mango-, and orange- sauced variants.
Another place near me has these barbeque seitan strips (appetizer) with house wasabi mustard.
I only recently discovered that roasted sesame is the best thing in the fucking world. If it's not roasted right it's nothing, and the roasted oil is meh.
I've always felt the opposite. I love tofu, and have a zillion recipes for it. But seitan still disgusts me. No matter how I try to prepare it, I've always been disappointed.
Some of my allergies are seasonal. I can only eat cherries in late fall/winter, for example. I assume it's linked to some pollens that are common in spring and summer. It's not the case with seitan unfortunately
this is what got the wife and I to start gettin organic which dod not seem to get the injections. Normal chicken was so bad my wife started callin it frankenchicken. We have noticed they must have backed off a bit as we have gotten it once or twice on extreme loss leader sales and it was not quite as bad as we remember. Still the organic seems better and the cost is offset by actually getting meat instead of water.
Hard to believe 500 milligrams of sodium has no taste. I've boiled lots of chicken and theres never been enough salt to taste in it without I add a lot
Depending on product injecting salt water is necessary - one reason is to form it into nice shape, the other is to inhibit bacteria that could produce botulin toxin in the product.
Yeah it's just brining. 30% and 500mg is crazy though. My local supermarket (and I checked-also walmart) value pack of chicken is 2% and about 50mg sodium per serving, which is pretty negligible. And it does make the chicken jucier.
Yup! Though if you shop around you can avoid it and some chains, like Trader Joe's, tend to include less as far as I can tell (except recently with those big breasts of theirs?). Not even that much more expensive but definitely a jump in quality. A Sprouts nearby also has fantastic chicken.
I've been meaning to visit the carnecerias near me, though. Getting meat at any specialized store tends to cook better, anyway, but I'm a little shy since my Spanish is terrible and last time I tried they didn't speak English. Lots of pointing and gestures, lol.
chicken comes in price ranges. the highest price range is usually double what the lowest is.
TJ has 2-3 ranges of chicken products. the higher end ones don't do this, but the really cheap bulk ones probably do and a lot of cheap low end chicken in cheaper stores definitely do.
just like they have 4 kinds of eggs, with the cheapest begin 3 dollars and the high end ones being 6-8.
I suppose that's true. They didn't used to have their butcher shop brand until a few years ago, and there's no doubt they're watering it down. You 100% can taste the difference with the higher end, at least. Same kinda for eggs, although I'm getting eggs at Sprouts.
Hell, tier pricing is even in the milk lately. I wish we had better standards, lol.
I was talking about this is a thread last month and got downvoted and harassed for it by people who seem to think pre-made super market chickens were a great healthy way for poor people to get protein... people just refused to believe how unhealthy it was and that it was processed food and kept complaining how raw whole chickens were awful by comparison or something....
Pre seasoned! LOL. I'm vegan, so who cares. Except man, that really sucks for the chicken. I assume they get plumped as soon as they're dead. Such cruel faith.
I cook Costco Chicken to my kids. I think we all gotta make our own decision as we transition into veganism. Potatoes, mushrooms, tofu, etc give textures that rival meat. There's no real reason to continue eating meat except for not knowing what can nutritionally replace it. Since it contains key nutrients you must have a plan in place. I'm figuring it all out as I go and maybe my kids will follow. At least we should go back to a time where meats are for special days.
ugh. I can't imagine injection brining that is just salt water. Honestly I can't imagine brining with just salt water. As I said in another comment we did not even know what they were doing but chicken breast just got aweful and we moved to organic at that point which seemed to be fine. We did try some of the standard chicken when its been big loss leader and it did seem a bit better so I think they backed off at some point where there must have been a peak of screwing with it.
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I remember growing up seeing Foster Farms commercials saying they don't do this. It was the main theme of nearly all their ads.
When I was a teenager, I got a job at the local Foster Farms plant. My job was part of the process of injecting the chicken with saline. 😬
Bruh
Were those the commercials with the chickens in the convertible coming to California from the Midwest?
I think that was one. It was a whole series of a couple of chickens trying to pass themselves off as Foster Farms chicken but they always got called out for being plumped and not natural.
teenage you:
Mandatory "in the US".
While this one is technically legal in the EU, it would require labeling the salty water as an ingredient if it changes the weight significantly.
It's labeled in the US. You'll see language like "may contain up to N% x, y, z solution" etc.
However that would require us to read
I read this comment but don't have time to read labels on everything I eat
I can assure you that meat in the Netherlands is also filled up with water. Pretty much all meat sold in the super markets will when cooked first release the water, causing the meat to boil for a bit before it is evaporated. They don't have to mention it on the packaging if it's below 5%, which means in reality it's closer to 10%. Since the Netherlands exports a lot of meat, it'll be all over at least Europe.
Meat, in general, has a lot of water. It having water is not evidence of this technique. If your meat somehow doesn't have water then you need to be extra concerned.
Sure, but the water tends to come out during freezing, and to make up for that, they inject water before hand. Like I said, anything below 5% doesn't have to be reported, which gets stretched to 10% so they can make up for the loss a second time.
They feed chickens (and other animals) with that stuff that muscle builders use which causes them to get thirsty and distends the muscle cells just before slaughter.
Is it legal? It used to be illegal.
Adding salty water to food is perfectly legal, as both salt and water are allowed ingredients for processed food. Lying about it is not.
Aren't they doing it with shrimps and Salomon in the eu?
In the US they do. In Canada it's illegal.
Yup, here in the EU illegal as well.
Not EU-wide then. Pork/chicken "with added water" is pretty common here in Estonia. Usually pre-flavored meat cuts and such. If it's completely fresh, unseasoned meat, then usually there's no water listed, so hopefully that does in fact mean they don't add water.
Here's one manufacturer's product with ingredients translated
Here's another
Ufff, thanks for the info. Apparently the EU wide regulation is just for chicken. And in germany adding salted water to meet of any kind is generally also not allowed.
Canadian women also don't get as many boob jobs.
Most absurd "facts" here are in the US. It's ilegal in my coutry too
And basically all frozen chicken in US stores has been pumped full of brine. That includes raw chicken parts that look otherwise unprocessed.
Not only that. That's the way most people like it. How many people here are equipped at home to brine their own chicken and turkey on any given day? It costs manufacturers more to ship that way as well due to the extra water weight. But chicken can often be dry enough as it is. If you're grilling, baking for preparing chicken in any way that doesn't involve cooking it in a sauce or reduction. You absolutely want it brined generally.
In a lot of the world, chicken isn't typically sold like this and people aren't doing it themselves. If it ends up dry, it's taken as a sign that it's overcooked, not that it should have been brined.
Oh for sure. It's a convenience thing through and through.
Brining chicken isn’t terribly hard. Just a ziplock and some salt water with seasoning. (Or leftover pickle juice.)
The problem is that if you want chicken now you’re gonna need a time machine to go back 12-24 hours to brine the chicken, and people will pay for convenience.
Brining a turkey requires large and specialized equipment, though.
Yep definitely not hard. But absolutely time-consuming.
literally everyone that owns a bucket, salt and has access to water... do you think brining a bird is some fancy thing that requires specialized equipment? soak a bird in salt water... add spices if you want. done...
Equipped? Maybe
Have the patience to? Probably not!
Have resources would have been a clearer choice of words. Most don't have the resource of time.
Or the knowledge to know that it even needs doing.
Sure. It's been a thing in America I know for a long enough time that many are completely unaware of it. Hence TIL. Which let me reiterate is not to shame anyone learning of this today. Learning is awesome and keep it up.
They also do this to beef, pork, and a bunch of other meats in the US. The higher water content is part of the reason preservation methods don't work as well.
For instance, trying to make Jerry out of water injected beef means you have to dry out the added water in addition to what was in the meat to start with, and you can't use the post drying weight to calculate if it is dry enough.
Plus poking the holes to add the water is one more vector for bacteria...
Poor Jerry
Hey he started both those wars.
Huh, I don't remember that episode of Seinfeld.
Jerry was the name of ze germans in ww1.
Funny you mentioned Jerry seinfeld, I used to really like him until I found out he's a big Zionist. So he is a Nazi himself fyi. Fuck that guy Larry David's okay.
Is Larry David a Zionist?
No not that I've ever heard.
Great way to cheat the customer and also ruin recipes that don't take into consideration that cups of salt water will come out while cooking the chicken.
... in the US.
In Finland too!
"with added water" is pretty commonly added after the chicken, pork, whatever in the ingredients list here in Estonia.
Not in sane places, it doesn't.
so basically only the usa does it.
Also to help packaging n shelf life. Chicken production and processing facilities are both morally and biologically disgusting.
It's not "processing". It's murder. Call it what it is.
Ill agree that what we do to most chickens is deplorable. That said words are made by humans w certain meanings. Murder is reserved for something human and something unlawful.
Maybe mass slaughter? conveyor belt slaughtering?
Weird fact. Did you know a human once decapitated a chicken and it still lived for a year? Google it if you don't believe.
Wtf. TIL https://en.wikipedia.org/wiki/Mike_the_Headless_Chicken
Right?
And these humans have a vested interest in making sure that a death of their own is treated differently than a death of a chicken. That human lives are somehow more precious, sacred whereas those of pigs and chickens meaningless.
Of course this is reflected in human language. This is like excusing racism in english by "well the english made those words up w certain meanings" here is a good video about "the oppressors language" in a different context https://www.youtube.com/watch?v=IYpM0qF9kZY .
Murder is a process an art even. And these fuckers make a mockery of it.
I demand Sweeney Todd quality chicken murder!
Genuinely worse than the holocaust no doubt. By several orders of magnitude.
Even holocaust survivors call what we do the animals a holocaust. not THE holocaust, but A holocaust. It's truly disgusting. We kill 1-3T animal EVERY FUCKING YEAR. It's beyond fucked.
Well... Not really in Denmark. At least not salt water.
Packaging on chicken often has it written on the from if there is any water inside, and if I'm not mistaken, it's not allowed to exceed a certain percentage.
There may be reasons why people might specifically want to buy chicken with water inside, so some supermarkets here sell both, one that has an statement on the amount of water inside, and another that will say "ikke tilsat vand".
America fired all the inspector-types, though, as conservative governments usually do on about day 1. So now consumers get to protect themselves the same way they 'did their own' epidemiological research in the last pandemic.
This is been a thing since Reagan though, it gets worse under the Republican administrations but it does not get much better under the Democrats. We get more fucked every cycle.
The turkeys I buy on sale in bulk when I can, 50 cents a pound, have 15% of a salt solution with some other salted bullshit some phosphate or I don't know I've been meaning to look it up. Probably not great for you though knowing the US Food supply.
In Norway, chicken without added salt and water has become the norm after producers were made to inform how much of each is added. Also, one of the triopol groceries here has wholly switched from Ross chickens, so that is a good trend for animal welfare.
same with prepacked bacon. fuck you foster farms.
The only bacon I buy now is thick stuff from Costco (there are two or three brands that are good at my local one), or from a butcher shop. and not even all the stuff from Costco is decent, they still carry the shitty watered down thin fatty stuff.
nothing else is worth it. I will gladly pay $22/kg for bacon that doesn't suck and two slices are an actual serving rather than $24/kg for a tiny shitty 400g package that contains basically just one serving. but I'm also buying it only occasionally in the first place.
I'm $75 away from smoking my own
Don't worry, you can get it precooked!
Because that's literally how you make bacon...
that's one way to make bacon
There should be a class action lawsuit against Tyson and Perdue,.etc. We pay by the pound for chicken, not saltwater.
You save all your chicken receipts?
Of course, don't you?
Im a madman, but not THAT mad.
Same for many meats. Red meats are often sealed with O2 to appear redder.or "fresher" than was natural, for many extra days on the shelf.
Meat not from a butcher is usually the lowest quality and actually more expensive considering the liquid weights.
Not O
2but CO. You want to reduce oxidation, not increase it. Carbon monoxide bonds to hemoglobin 200x better than oxygen does and that keeps the hemoglobin red. Oxidation is what causes meat to turn brown.was gonna say that was carbon although I forgot if if was dioxide or monoxide. I thought it was di.
I moved to Portugal last year and I can say that the supermarket chicken here does need a lot more seasoning (to my taste) than US chicken did. I am hoping it will help cut down my overall salt intake.
I can cook a whole packed pan of chicken wings (on top of each other) and when they are done there is 3 inches of space between them and a huge pool of liquid in the drip pan. It's insane how much they can inject in them.
People didn't know this?
Almost all meat you buy at the supermarket has brine. Even things like ground beef.
Also meat glue.
There are valid reasons to brine a chicken, this is just an extreme way to do so. The salt affects how muscle proteins behave during cooking, partially it prevents them contracting too much, thus in turn preventing the muscles from squeezing out so much liquid that they become dry. lower temperature cooking for a longer time can achieve the same effect and won’t dilute the flavor of the chicken.
Any reasonable step of preparation like brining poultry can be taken too far or done excessively, especially by companies seeking to maximize shareholder value by selling as little product as possible for the highest price. pre-brining chicken isn’t always bad, but it’s not always what you want.
Hmmm capitalism.
This doesn't happen with seitan. Which is cheaper, healthier, and has about double the protein.
I've had some damn good seitan, too.
There's a vegan Asian-styled restaurant near me that has awesome general tsao seitan, and also use the same protein for their sesame-, mango-, and orange- sauced variants.
Another place near me has these barbeque seitan strips (appetizer) with house wasabi mustard.
God I'm hungry now.
I only recently discovered that roasted sesame is the best thing in the fucking world. If it's not roasted right it's nothing, and the roasted oil is meh.
I say this as a proud vegan, but seitan is fucking disgusting.
Wtf? Every omni I fed seitan said they couldn't tell the difference to chicken.
Tofu is disgusting. Seitan is amazing.
Try seasoning it. And batter it and deep fry it. It's indistinguishable from fried chicken if you do it right.
I've always felt the opposite. I love tofu, and have a zillion recipes for it. But seitan still disgusts me. No matter how I try to prepare it, I've always been disappointed.
That means you haven't had well made seitan
I wish I could eat seitan, I always have allergic reactions to it. I'm stuck with beans lol
Is TVP an option for you?
Yes, though I consider soy to fall under beans haha
That's more ground beef than chicken. And unfortunately it has only about the same protein content as animals does.
But it's great too
Why would you continue to eat it once you figured that out?
Some of my allergies are seasonal. I can only eat cherries in late fall/winter, for example. I assume it's linked to some pollens that are common in spring and summer. It's not the case with seitan unfortunately
I was going to respond to the person because if the alergy is not life threatening I certainly will try again very few years.
Not just chicken, basically anything that says "VALUE ADDED" on it. The saltwater is the value.
Buy meat at the butcher's
this is what got the wife and I to start gettin organic which dod not seem to get the injections. Normal chicken was so bad my wife started callin it frankenchicken. We have noticed they must have backed off a bit as we have gotten it once or twice on extreme loss leader sales and it was not quite as bad as we remember. Still the organic seems better and the cost is offset by actually getting meat instead of water.
And if they add caramel, they can advertise it as salted caramel chicken! I mean, why not? Everything else is salted caramel. Disgusting stuff.
Pumpkin Spice Chicken.
Brace for the ice limit.
While I agree salted caramel isn't great I can see why people like it, the ol salty sweet combo
I’d definitely like to identify ones that have not been - these days it can be a challenge to sear chicken on the stovetop because of all the water.
Air chilled chicken FTW
Air chilled chicken does not have the same brine issue. I've only ever seen it sold as organic, but it is worth it to avoid the brine issues.
Hard to believe 500 milligrams of sodium has no taste. I've boiled lots of chicken and theres never been enough salt to taste in it without I add a lot
The water cooks out very fast and I'll bet the salt largely goes with it.
Yeah some it might but at a third of the total weight I'd bet most of it precipitates into the flesh as the water heats up
500mg of salt is about 1/10 of a teaspoon, not very much.
Depending on product injecting salt water is necessary - one reason is to form it into nice shape, the other is to inhibit bacteria that could produce botulin toxin in the product.
Yeah it's just brining. 30% and 500mg is crazy though. My local supermarket (and I checked-also walmart) value pack of chicken is 2% and about 50mg sodium per serving, which is pretty negligible. And it does make the chicken jucier.
Soylent Red when?
if your soylent is red in the middle you need to cook it longer.
They do that to help the poultry get frozen
Bullshit. Ive processed hundreds of game birds and they freeze just fine without brine injections.
Did you moved all that over the country without a 100% controlled froze chain?
vegetableatarian
At least chicken is salt brined, ready for owen.
I wonder if even with the sodium the value still exceeds that of roasting a whole $20 chicken for hours.
At $6.99 I highly doubt it. That's $2.33/lb
Yup! Though if you shop around you can avoid it and some chains, like Trader Joe's, tend to include less as far as I can tell (except recently with those big breasts of theirs?). Not even that much more expensive but definitely a jump in quality. A Sprouts nearby also has fantastic chicken.
I've been meaning to visit the carnecerias near me, though. Getting meat at any specialized store tends to cook better, anyway, but I'm a little shy since my Spanish is terrible and last time I tried they didn't speak English. Lots of pointing and gestures, lol.
chicken comes in price ranges. the highest price range is usually double what the lowest is.
TJ has 2-3 ranges of chicken products. the higher end ones don't do this, but the really cheap bulk ones probably do and a lot of cheap low end chicken in cheaper stores definitely do.
just like they have 4 kinds of eggs, with the cheapest begin 3 dollars and the high end ones being 6-8.
I suppose that's true. They didn't used to have their butcher shop brand until a few years ago, and there's no doubt they're watering it down. You 100% can taste the difference with the higher end, at least. Same kinda for eggs, although I'm getting eggs at Sprouts.
Hell, tier pricing is even in the milk lately. I wish we had better standards, lol.
Costco sells me hot rotisserie chickens for US$5, they can put salt, MSG, sugar, whatever they want in it. That shit is cheap and good.
I was talking about this is a thread last month and got downvoted and harassed for it by people who seem to think pre-made super market chickens were a great healthy way for poor people to get protein... people just refused to believe how unhealthy it was and that it was processed food and kept complaining how raw whole chickens were awful by comparison or something....
This particular article is about raw meat sold at grocery stores, not pre-cooked stuff.
What's "processed" about a whole bird seasoned and cooked in a rotisserie oven?
There's really nothing unhealthy about brined chicken.
Nor is there anything unhealthy about whole raw chicken. It just won't be as moist as brined chicken.
Pre seasoned! LOL. I'm vegan, so who cares. Except man, that really sucks for the chicken. I assume they get plumped as soon as they're dead. Such cruel faith.
I cook Costco Chicken to my kids. I think we all gotta make our own decision as we transition into veganism. Potatoes, mushrooms, tofu, etc give textures that rival meat. There's no real reason to continue eating meat except for not knowing what can nutritionally replace it. Since it contains key nutrients you must have a plan in place. I'm figuring it all out as I go and maybe my kids will follow. At least we should go back to a time where meats are for special days.
Are we complaining about pre-brined chicken?
We're complaining about them pretending the brine is chicken, not brine.
It's a real problem for people on low-sodium diets. Labeling is imprecise.
Labeling in the US would have to contain the added sodium content.
Yeah. "may contain up to 30 percent water with saline"
That's it. That's all.
No, it would be included in the sodium content on the nutrition label.
Look sometime.
besides what the other person said this is not just brined. Its literally injected.
Injecting meat with brine is definitely a thing in cooking.
https://modernistcuisine.com/recipes/injection-brining/
And the other person was wrong about the sodium content being improperly labeled. It would be reflected on the nutrition label.
ugh. I can't imagine injection brining that is just salt water. Honestly I can't imagine brining with just salt water. As I said in another comment we did not even know what they were doing but chicken breast just got aweful and we moved to organic at that point which seemed to be fine. We did try some of the standard chicken when its been big loss leader and it did seem a bit better so I think they backed off at some point where there must have been a peak of screwing with it.
Try brining with cooking wine.
Good shit.
im not a big wine and bear with cooking person although my wife loves it. I always feel any flavor it adds is psychological.
They put it in a bag and use a syringe to inject brine. Its not "literally injected".
whatever they were doing to it standard chicken breast at the store got gross.