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So glad you posted this. I’d noticed the weird texture associated with more heavily striped meat when cooking, but had no idea what it was, and wasn’t sure if I
by hnbear 4y ago
So glad you posted this. I’d noticed the weird texture associated with more heavily striped meat when cooking, but had no idea what it was, and wasn’t sure if I was even correct in noticing it.
I’ve sent food in restaurants/fast food places back with that texture because it tasted or feels raw.
Now I know what to avoid at home.
- testfoobar 4y agoYeah - the texture is just off. I thought I was undercooking my chicken or that my tastebuds had changed. Lots of discussion of woody chicken on reddit. This reddit thread references a couple of additional items here: https://old.reddit.com/r/Cooking/comments/vzuul8/what_are_woody_chicken_breasts/ https://old.reddit.com/r/Cooking/comments/vzuul8/what_are_wo... https://zootecnicainternational.com/featured/understanding-the-woody-breast-syndrome-and-other-myopathies-in-modern-broiler-chickens/ https://zootecnicainternational.com/featured/understanding-t... https://www.intechopen.com/chapters/76893 https://www.intechopen.com/chapters/76893
- hnbear 4y agoThe crunchy raw asparagus texture is incredibly off putting. I’m glad you’ve given me some pointers to detect it, and I know it’s not my cooking either. Next I hope the industry stops making it in the first place.