why does my chicken have a weird texture

I am totally organic and purchase chicken from farms and also Whole Foods. The only constant is that my chicken is often on the cold side and I tend to cook (particularly on weeknights) with high heat. We need to complain to our representatives about this filth, you cant even become a vegetarian because of all the pesticides, genetic engineering and radiation thats used. We don't eat out often, but both of these restaurants serve chicken breasts that has the strangest texture to the point I spat it out and wouldn't eat it. Oh my goodness I thought I was crazy!!! So stir fry in a very hot wok or griddle and roast in a pretty hot oven (425 or so). To avoid our new genetic altered world, you would have find heirloom everything, and do it all yourself. It looks like an industry wide issue. And we cant figure out why everyone is chronically ill post 1990. If you cook chicken in a skillet, oven, or grill for an excessive amount of time, the moisture will be sucked out of the meat, leaving you with a dry, rubbery bird. They definitely are. I'm sure you're right, creamtea. Yeah, you can't do much worse. Why Is My Chicken Breast Always So Dry? - Stellina Marfa I was happy to come across this thread. I thought that was a better brand and I was buying good chicken. I can usually tell when Im filleting a breast or thigh, Ive found that if I slice it thin enough and fry the heck out of it, its somewhat palatable. They were good about refunding me me not sure they really understood the issue. Woody breasts are more common in older and bigger birds. I had the same problem with large, bone-in, skin on breasts that were roasted at 400. The only option I see is to grind them/ chop them in food processor and try them as patties or chicken meatballs with other ingredients. Sitting here looking up weird textured chicken breasts because Im eating one rn. Thought I was going to give us food poisoning, This is really concerning I'm in Colorado usa and I've bought chicken breasts from both walmart and safeway and cooked them to 165 internal temp (most times I go above it to make sure) either in the oven or on the grill and every pack I've bought for the past few weeks have had at least one breast that has that raw like texture. Why does my chicken breast have a weird texture? Tough dark meat usually is indicative of old bird or a tad under cooked. But maybe something pumped into the chicken to plump it up or something injected into it during raising to harvest quicker. While Im normally hurt when they insult my food, I couldnt help but agree!! They also contend they will simply bleach and clean the surfaces when finished. . 10K views, 144 likes, 65 loves, 404 comments, 91 shares, Facebook Watch Videos from Recteq: With Chef John on vacation, we had Jody step in for a special edition of Back Yard & Beyond, & boy did he. So relieved to know I'm not going mad. It's the first time I have experienced this, a raw, "al-dent", cartilage/meat hybrid sponge-like material not comparable to anything I can think of besides a baked apple mouth-feel, that isn't pleasant and completely unpalatable, I'll be looking for the smaller breasts from now on. Why do people wash their chicken before they cook it? Im now part of this club, unfortunately. I will try as some have suggested, smaller breasts and tenderloins. Such a good name for it. But all could be culprits. If you cook chicken in a skillet, oven, or grill for an excessive amount of time, the moisture will be sucked out of the meat, leaving you with a dry, rubbery bird. Thank you for this post as I was really perplexed. And you better think again if you think organic is really any better. Omg I am having this same issue! Not all pieces though, and even parts of one piece may be affected but not the whole piece. Weird texture and taste. Same exact thing happening here. Mostly, the breasts that I purchase are large weighing one pound plus that I often cut in half and pound, but still get the texture problem. enter image description here. You can get around that by purchasing air dried chicken. Its like Americans have no idea what is patented and distributed for profit in deregulated America. Im living in Japan and came to food52 searching for some answers as well. And its disgusting. Except the neighbors heirloom tomatoes sprayed with 7 dust every 5 days. Never had a problem with Whole Foods regular antibiotic free Rotisserie chicken. See also Can You Teach Chickens To Talk? I was thinking it's got to be something either in what the chickens are being fed or what companies are doing to them. Americans have no idea, that everything American on the stock market is now majority owned by all the same Global institutional finance entities, all bought up & controlled by finance. On the other hand if you get an individually wrapped piece that's small and/or not pink it's going to be disgustingly slimey and tough. Texture Fresh raw chicken has a glossy, somewhat soft. It's very disturbing what has become of our food. Why does my chicken have a weird texture? I would think that, given the number of complaints here alone, this situation would find its way to chicken raisersbut then as long as their sales aren't affected, they won't lift a finger. when I sawed into the thin one it didn't even look cooked. I remove the tendon, I started to notice this about 2 years ago with my Perdue chicken breasts . The taste of chicken gizzard is often described as "gamey," and some people find it to be an acquired taste. . . its not about overcooked and undercooked chicken its about a texture, dubded "woody breast" and affects mass produced chicken. I won't ever buy a large chicken breast again, disgusting texture. Ive been slowly going off chicken and this might be the final straw. I'm hopeful all of these posts become recognized and addressed. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. What a world we our creating for ourselves! I have noticed it in both the individual wrapped pieces that come in the zip bags and the plastic trays. When you bite into it its crunchy. Why does my chicken have a weird texture? Most often, fresh chicken has limited to no smell at all. NAHHHHH So now Im sitting here hangry af looking at a juicy hard woody with Extreme disappointment. Ive been buying tenderloins only because of woody breasts but its so expensive. I have a rotisserie oven and used the thermometer to make sure it was right temp. Even cooking it for an extra hour does nothing for the texture. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. My husband insisted the chicken was done. I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. It's almost crunchy like, I can't eat it. Not knowing the reason, i search the internet and read an article from the Wall Street Journal. I just had this experience with Trader Joe's organic chicken breasts. I will be buying fresh and if I get the same reaction I don't know what to think. Raw chicken shouldn't be slimy, sticky, or tacky and should be glossy and somewhat soft. The big breasted chickens are gene edited, and all the meat we eat that is outrageously hyper-muscled (seemingly over night a decade ago) is filled dense lesions. so unappetizing. The food has always been great but me, trying it get on track with my diet ordered grilled chicken. If you know of a better brand please share. started buying from somewhere else but then had a bad batch from there too (still organic.) I read someone say they have no problems when they sous vide. omg. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. I bought 2 chicken breasts from our local higher welfare butcher in Toronto and when I asked if the meat was free range I was told it was Mennonite chicken. I have been having this problem for about 5/6 years now ,from store bought and butcher shop chicken breast,Still can't figure it out HELP PLEASE! Happened a third time today a week or so since the last bag though I think they were in the same set of 6 Never knew it was called woody. I switched buying my meet at 8 AM at market now and have come across the same problem with chicken what is going on?? I buy amish farms brand only now never have a problem. Well there is insecticide in cereal..and not only foods should raise red Flags. After cooking the strips in the oven they were cut up over a salad. I had a chicken sandwich from Wendy's today and the middle was squishy. Chicken that doesn't brown?? You should cook chicken to 160 degrees internal temperature on a meat thermometer. Its like humans cant understand the motivation of business to increase their bottom line without government interference. Everyone needs to call the USDA and voice your concern. I was always concerned about plastic leaching into food. I had this exact issue today while cooking drumsticks. It has a slightly rubbery and even shiny appearance. Maybe we all need to go back to our local farmers if there are still any independent and still in business. :), I don't believe that for a second I have grilled a lot of chicken over the years and never had this issue until the last couple years they're doing something to the meat, I just had a cgrilled chicken sandwich from Dairy Queen and it felt just as you subscribed it was awful could not eat it!!! Why does chicken sometimes have a weird texture? It's Nasty. Negative. This just happened to me with some 365 chicken breasts from Whole Foods. The Purdue Organic Chicken has been the gross stuff most of the time. In addition to looking for smaller breasts (which organic breasts tend to be), it's helpful to feel the meat. . They were Bell & Evans. I have been completely avoiding chicken for the last 6 months, then ended up at mcdonald's last week and ordered a chicken legend on auto-pilot. Fast-growing chickens presents texture issue for the industry Sad. Really, why does chicken taste like this now? For some reason the fried chicken is never grisly. I knew it was cooked, but the way it felt when chewing was as if it wasn't. [not directed at this post] should start at the beginning of the thread, or at least skim it. There are fiberous lines running through the breast and it was tough to cut. It's almost as if it's a tire rubber texture in my mouth. when I chewed it it was like fake food and didn't taste like chicken. Mary's is one brand name. I started to notice this Trent in chicken several years agoand no one really knew what I was trying to explain. I don't have any explanation, but I've had this unpleasant problem lately too - any cooking method, can kind of tell from looking at it and handling it raw that it's likely to happen. I cut it and it was a little hard to cut into but the when I started chewing it had a consistency or should I say texture of it being raw but when I looked at it it was cooked and looked fine. I ended up throwing it out. You and me both. Ive been purchasing frozen 10# boxes of 5 or 6 oz. I referred to the #1 in another post below. For those who keep kosher (and eat meat), it is an obligatory process (and of course, is not intended as a brine, marinade or flavor enhancer). I think this is the result of factory farming and chickens on top of each other with I place to move. Raw chicken should have an orangie pinkish color, while this texture issue is coming from a raw chicken that has a pale white looking color. I thought it had to do with not thoroughly thawing, but as everyone else said, it seemed done in every respect except the consistency. I am shocked that there is not more talk about this issue. Same thing happened to me when I made chicken parm last week..I thought it might be the pounding or the pan, but same thing you describe.cooked but textremely is raw feeling in the mouththought I was crazy. If all they have is Frackenchicken then I look for a whole small chicken and I have been lucky to date. The texture really is disgusting. This was sporadic a few years ago, now its 4 out of 5 chicken purchases. This usually accompanies a nasty taste like how stagnant dish pan water smells. Thanks Everyone for the replies, especially the link provided. Contact your local representatives and tell them what you think and stop letting them use their typical weapons of mass distraction against you. The owner does get the message and prefers to answer any and all complaints himself, which he did, and that part was appreciated. .wrote them several letters and they just sent me coupons . It's all about profits. Are any other types of chicken having this issue like chicken thighs cause if not I'll switch to chicken thighs but if chicken breasts continue down this path it might push me off of chicken forever. The act of biting into the meat is extremely smooth, and the breast comes off in the portion your mouth covers (there's no tear-away). Interestingly one issue seems like an answer to the other. It started happening with Ohio Amish chicken now too. Watch out for all the other meat, too. My friend reassured me it all looked done as far as what she saw. It is also keeping me away from chicken right now! They almost look like they have been sliced and when I bake them, they turn into a flat piece of chicken thats rubbery when you eat them. Thanks for making me laugh, though you are right.it isn't funny anymore. High environmental temperatures are the most common cause of thin-shelled eggs. We used to eat chicken several times a week, but now I'm looking for other recipes altogether. I was in the dark since the sun was in my eyes directly setting and the light was not good on my table. Yes!! What I find is that the chicken has a milky white thick "skin" that is very tough and hard to cut through, and then has the same weird crunch that a lot of you have said. last straw was ordering in from a local restaurant with critically-acclaimed roast chicken last weeksame issue on a bone-in breast! But the shampoo and perfumes and whatnot have carcinogens in them as well. And is there any way to counteract the rubberiness? I only ate a few pieces before throwing it away. Yes! Strange chicken texture? | Traeger Owners Forum | Traeger Grill On a pathological level it results in vein inflammation, muscle degradation, muscle death (necrosis), and lesions in the muscle. It's all Soylent Green!!! Most supermarket chicken today contains a high percentage of water. These muscular issues are a result of selective breeding for really fast growth and high breast meat yielding chickens (which make up 98% of chicken breeds today raised by companies), and actually is not a result from hormones (as it's actually illegal to administer hormones to chickens and pigs in the US). The breasts are where the money is. After doing a bit of research into this I found out that many chicken farms are growing their chickens far too fast and it results in their meat hardening like this. This thread was pleasant until it wasnt. Eating grisly chicken is just gross. I just had some at Applebees last night. Ive had this issue with Popeyes and more recently, storebought chicken. Some breasts were wonderful. It's interesting to me that it's so hard to find any information on it. It has happened when i have sliced and stir fried boneless skinless chicken breasts and also when I have roasted bone-in skin-on chicken breasts. Different grocery store for sure. Brand was Steggles chicken breast. Really strange and sad. Cant do raw feeling chicken , I work for a farm animal welfare NGO (we work with companies to improve their policies) and we've been seeing this issue come up a lot, as it's not only a quality issue, but a welfare issue as well. Then I started tasting it in frozen chicken entrees - some pieces good, some pieces not. This is a very uninformed nation, and its extremely shameful. Just too lucrative for globalized finance backed conglomerates to resist! So it seems that when selecting g whole chickens or chicken breasts we should be selecting the smaller pieces as these likely are not part if the accelerated growth breedingit is worth a shot as I have experieced this texture a handful of times over the last 2 years and it makes me sick to my stomach (mental I'm sure). Chicken is the only meat I eat, but do no longer because of this same inconsistent and tasteless result of chicken production. The Knockout chickens were slipped into the food chain, years ago. I am prepared to return all next time again if it happens. I KNEW that my chicken was safe to eat; temped at 161 when it came out of the oven, even nuked it after cutting and plating because the texture was so convincingly raw! And yes, it tends to be the larger ones sold at the butcher counter as singles (by the piece, boned, skinless). When I convert my file from OBJ or FBX file to STL suddenly, the surface just have these weird cracking texture all over, along with random black block What cause this issue and how do I stop it? I too have just taken to google to try and make sense of this weird phenomenon of eating perfectly cooked chicken in which the texture makes its seem raw. The result of these practices are breast meat that has grown to fast for the natural ligaments,muscles,tendons, and all the other natural growing stuff that needs to take place for meat to develop properly. I asked my husband to taste it and he tasted the flowery taste too. Oh and the first experience I had 18 months ago, I cooked a chicken kiev for over 2 hours in a 200 degree oven (checked the temperature, and other food cooked fine), but somehow it didn't burn, in fact it still seemed raw.
Custom Card Sleeves, Lubbock High School Coaching Staff, Ted Nugent Wife Age, High School National Lacrosse Championship 2021, Elementor Image Gallery Link To Attachment Page, Articles W