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:
Fantastic apple sheet cake in 3 minutes, a 200ml cup recipe
Simple Tips to Eliminate Musty Odors in the Bathroom
“I’m Not Saving Your Woke Brand”
Oven-Baked Shrimp Casserole with Cheese: A Delicious and Easy Recipe
Treat Skin with a Miraculous Mask
I don’t even think about scrubbing a DIRTY oven anymore: a friend showed me this trick and now it’s like new, effortlessly!
