In the US they do. In Canada it’s illegal.
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
… 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.
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
Not just chicken, basically anything that says “VALUE ADDED” on it. The saltwater is the value.
People didn’t know this?
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.
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.
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.
Buy meat at the butcher’s
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.
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.
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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.
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
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.
