Whats up with the solution labels on chicken? Ever wonder why your chicken mysteriously shrinks when cooking? I liked this explanation from Wickipedia: Plumping, also referred to as “enhancing” or “injecting,” is a term that describes the process by which some U.S. poultry companies inject raw chicken meat with saltwater, chicken stock, seaweed extract or some combination thereof. The practice is most commonly used for fresh chicken and is also used in frozen poultry products. Ewww! Avoid the solution for best cooking results!
Posted on: Thu, 31 Jul 2014 23:58:34 +0000
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