"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 04-17-2005, 07:33 PM   #11
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Right.


The package will tell you if it'sw been injected.

I always try to stay away from that stuff.
__________________

__________________
jennyema is online now   Reply With Quote
Old 04-17-2005, 10:34 PM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,394
Quote:
Originally Posted by LoveToCookinNC
Each portion is broth enhanced
Broth enhanced translates to, "This way, we can charge you chicken breast prices for chicken broth!".
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 04-17-2005, 11:13 PM   #13
Executive Chef
 
Raine's Avatar
 
Join Date: Jun 2004
Location: NC
Posts: 3,549
Howdy neighbor! What part of NC are you located?
__________________
Raine is offline   Reply With Quote
Old 04-18-2005, 02:00 PM   #14
Sous Chef
 
Join Date: Sep 2004
Posts: 509
We had a discussion about injecting chicken a few weeks ago re: wok cooking. From what I gather above, the "Broth enhancement" would include adding some liquid back into the center of the chicken. Yes?
__________________
jpinmaryland is offline   Reply With Quote
Old 04-18-2005, 02:49 PM   #15
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by jpinmaryland
We had a discussion about injecting chicken a few weeks ago re: wok cooking. From what I gather above, the "Broth enhancement" would include adding some liquid back into the center of the chicken. Yes?
Yes that is correct. Broth is actually injected into the muscle. You can do the same thing yourself at home (or just brine your chicken). Instead of paying extra for the store to do it.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-18-2005, 05:09 PM   #16
Sous Chef
 
Join Date: Sep 2004
Posts: 509
so this could be a source of too much moisture showing up in my wok when I stir fry chicken. Yes?
__________________
jpinmaryland is offline   Reply With Quote
Old 04-18-2005, 05:12 PM   #17
Chef Extraordinaire
 
middie's Avatar
 
Join Date: Aug 2004
Location: Cleveland,Ohio USA
Posts: 16,264
Send a message via Yahoo to middie
could very well be
__________________
middie is offline   Reply With Quote
Old 04-18-2005, 05:14 PM   #18
Chief Eating Officer
 
GB's Avatar
 
Join Date: Jul 2004
Location: USA,Massachusetts
Posts: 25,509
Quote:
Originally Posted by jpinmaryland
so this could be a source of too much moisture showing up in my wok when I stir fry chicken. Yes?
That could be a possibility, but probably not. More likely your wok is not hot enough and/or you are overcrowding the wok and thus lowering the temp of the pan. The key to stir fry is to use a very hot pan and wok in small batches.
__________________
You know you can't resist clicking
this link. Your eyes will thank you. VISUAL BLISS
GB is offline   Reply With Quote
Old 04-18-2005, 06:14 PM   #19
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,280
Most chicken isnt injected, so I suspect GB is right about the chix throwing off moisture.


Check the package carefully to make sure it isnt.
__________________
jennyema is online now   Reply With Quote
Old 04-18-2005, 06:53 PM   #20
Certified Executive Chef
 
Join Date: Aug 2004
Location: Eugene, Oregon
Posts: 3,615
I buy the fresh, individually packaged chicken breasts and have never seen puncture holes in any of them. I would return the whole package to the market and call the holes to the attention of the meat department manager. Perhaps he could explain it.
__________________

__________________
norgeskog is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:29 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.