Cooking chicken can make some home cooks squeamish. The nation’s most popular protein has a few qualities than induce anxiety in the kitchen: slimy texture, occasional blood clots, and the ever-present risk of Salmonella. But as if home cooks didn’t have enough to worry about, a relatively new defect found in commercial chicken is becoming a common occurrence.
People have taken to social media to share a strange textural phenomenon they’re finding in chicken breasts. The meat has been seemingly disintegrated into stringy shreds. A few tin foil hat conspiracy theorists accuse their supermarket poultry of being lab-grown or fake. But this stringy defect is very real and it has an official name: spaghetti meat.
Continued on the next page
Advertisement:
Crispy Cauliflower Delight with an Oven-Roasted Finish
How To Make GRANDMA’S COUNTRY WHITE BREAD
Slow Cooker Barbequed Beef Ribs
Here’s why you should close the toilet lid when you flush
My hubby’s ma hardly likes soup, but she downed 3 bowls of this one!
Hubby’s cooking is great, but the aftermath? Grease everywhere! How do I even tackle the mess in this photo?
The Ultimate Comfort Food for Pasta Lovers
DIY: Non-Toxic Oven Cleaning
GARLIC BUTTER LOBSTER AND SCALLOPS
