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Poultry and fish are often injected with water in the processing chain. You notice it when you want to fry your fish and it quickly turns into cooking/steaming
by em500 5y ago
Poultry and fish are often injected with water in the processing chain. You notice it when you want to fry your fish and it quickly turns into cooking/steaming instead.
https://en.wikipedia.org/wiki/Plumping https://en.wikipedia.org/wiki/Plumping
- mywittyname 5y agoChicken too. It often comes to the grocery store "brined."
- c0nducktr 5y agoSimilarly, there's a chemical - sodium tripolyphosphate - which some producers add to scallops, that causes them to absorb more moisture so they can sell you fewer at the same price, as they're also sold by weight. https://www.cooksillustrated.com/articles/1875-why-you-should-avoid-wet-scallops https://www.cooksillustrated.com/articles/1875-why-you-shoul...