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wtf chicken
ceres
When the last moon is cast over the last star of morningAnd the future has past without even a last desperate warningRegistered User, Moderator Mod Emeritus
When the last moon is cast over the last star of morningAnd the future has past without even a last desperate warningRegistered User, Moderator Mod Emeritus
Last night I made some chicken. It was a store-bought pack of pre-marinated chicken breasts, I made them in a pan per the instructions on the label, and I cook everything in a pan anyway which is why I bought them. :P I have cooked so much chicken that way.
The chicken came out really good, juicy and all that. It was cut a little thinner so it cooked through really easily.
All good, except for one piece. It was maybe a little thinner than others? Basically if the others were cooked through, there was no way that wouldn't have cooked through, and as far as I could tell it was completely cooked, maybe to the point of being a little dry. Made sense. It maybe felt a little strange to cut through? I dunno, by the time they were off the pan I just wanted to cut them up and get them out. I ended up with that piece and another. The other piece was great. When I cut into this piece, it was thin, maybe felt a little dry? Maybe a little tough? It tasted fine?
But the texture. I'm having trouble putting the texture into words. It's not that it was dry, I am familiar with dry chicken. It didn't tear when I bit into it.. it was almost like my teeth were just pushing the fibers around instead of cutting through them. I know it was cooked. It looked cooked, there was no possible way it wasn't, it wasn't pink at all, or slimy. But it felt so bad to eat I didn't make it through more than about a third of a piece that was pretty small to begin with. People talk about not being able to get a bad taste out of their mouth, I couldn't get the texture out. It was awful.
My question is, wtf was wrong with this chicken? It looked fine, it tasted fine, the rest of the chicken in the pack was fine, it looked the same as the rest before and after cooking, it was well ahead of its sell by date, but I don't remember the last time I was that miserable trying to get through a piece of chicken that tasted pretty decent.
The chicken came out really good, juicy and all that. It was cut a little thinner so it cooked through really easily.
All good, except for one piece. It was maybe a little thinner than others? Basically if the others were cooked through, there was no way that wouldn't have cooked through, and as far as I could tell it was completely cooked, maybe to the point of being a little dry. Made sense. It maybe felt a little strange to cut through? I dunno, by the time they were off the pan I just wanted to cut them up and get them out. I ended up with that piece and another. The other piece was great. When I cut into this piece, it was thin, maybe felt a little dry? Maybe a little tough? It tasted fine?
But the texture. I'm having trouble putting the texture into words. It's not that it was dry, I am familiar with dry chicken. It didn't tear when I bit into it.. it was almost like my teeth were just pushing the fibers around instead of cutting through them. I know it was cooked. It looked cooked, there was no possible way it wasn't, it wasn't pink at all, or slimy. But it felt so bad to eat I didn't make it through more than about a third of a piece that was pretty small to begin with. People talk about not being able to get a bad taste out of their mouth, I couldn't get the texture out. It was awful.
My question is, wtf was wrong with this chicken? It looked fine, it tasted fine, the rest of the chicken in the pack was fine, it looked the same as the rest before and after cooking, it was well ahead of its sell by date, but I don't remember the last time I was that miserable trying to get through a piece of chicken that tasted pretty decent.
And it seems like all is dying, and would leave the world to mourn
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Chicken that gets over cooked, but is in a sauce, will come out joyless and rubbery, though not necessarily dry, this is my experience with crock pot chicken.
If the marinade was covering the chicken you may have experienced that. That is like, banquet hall chicken.
Baking breasts with a dry rub in the oven, after first searing them on the stove, is a really good way to cook chicken. With a thermometer to monitor the texture, you can accurately assure they are cooked through without loosing precious moisture.
Was it like gnawing on a thin leather pouch full of embalmed muscle fibers?
Both of these things are decent descriptions of it, yeah. This chicken was not merely disappointing. It was like eating tears.
Then yeah Iruka is right its either freezer burn or overcooking.
It could also be that the oven was on to high. Either way the thinnest piece got killed and turned into sadness.
Here's what it looks like:
Edit: was this a whole piece or part of the larger tender/breast portion?
Poking around the internet, it looks like it might be a woody breast? Surprisingly, when I went to look this up the GIS wasn't as full of porn as I'd expected.
Yep, it's almost certainly woody chicken breast. Unfortunately, there's no saving a piece like that, so usually just toss it. You can kind of inspect the chicken for it ahead of time, avoid any chicken with obvious white striations and/or stick to better brands with smaller individual pieces of chicken. Woody chicken is mostly a result of the chickens bred to be massive too quickly for fast and cheap consumer sale.
Yeah, like you can marinate your chicken with pineapples, but only very, very briefly. It turns into ... ugh ... if you let it go too long.
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Wilds of Aladrion: [https://forums.penny-arcade.com/discussion/comment/43159014/#Comment_43159014]Ellandryn[/url]
https://www.thespruceeats.com/flesh-eating-enzymes-of-pineapple-and-papaya-4047013
It was a pre-marinated pack, so probably harder to inspect the pieces. I've known stores to take the pieces that aren't selling raw and uncoated and re-package them as pre-seasoned, which both means they've been sitting longer and aren't always the prettiest cuts to begin with. Depends how nice the butcher/store is if they chuck the bad ones instead of hiding flaws with sauce.
My cousin was preparing a Thanksgiving turkey, and the recipe called for pineapple juice in the marinade. He didn't have any, but he had a pineapple and I guess got some juice out of it. It turned the turkey to goo, which I think they ended up scooping into jars and feeding to their cats.
From the sound of it it's not something you can easily see, you need to feel for it. I'm not sure even now I would know the difference. It retrospect I can say that it did seem like it was cooking up a bit funny to begin with, maybe seemed less flexible than it should. It's obviously not something that set off any alarm bells, but you can bet I'm going to pay better attention in the future, I never want to eat something like that again. I know it's harmless and all but it was truly terrible to eat.
Also oversalting, but that a different issue.
Interesting. Does soy sauce or cooking neutralize the enzyme? I used to use a soy and pineapple juice marinade overnight, but you brought it to a simmer first.
Edit: Oh, or is it maybe not present in the canned juice?
/thinking
/looks at Mod status
/thinking some more
Yeah...definitely a trap.
what pineapple makes a great addition to your meat
At least not for much more than an hour.
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And now everytime I eat pineapple I get to think about how it's trying to digest me before I digest it.
That's how you know you're at the top of the food chain.