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:
Thai Red Curry Noodle Soup with Chicken
How to make crispy cheese pickle chips
The Cleansing Power of Rosemary Tea: A Natural Approach to Heart Health
No-Bake Chocolate Nutella Roll
Make This Cucumber Salad for Breakfast Every Day! Keep Your Intestines and Skin Healthy
Grandma’s Classic Chicken and Rice
10 Things to Know Before Eating Okra
Super Quick Chicken with Broccoli and Carrot Stir Fry
This one’s been dubbed ‘Amish Sunday Supper Special’—hearty and always a hit!
