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:
How to make an orchid bloom again with garlic powder?
Polpette Aka Italian Meatballs
Canned Pineapple
Boil the Cloves, Drink the Liquid, and You Will Be Grateful for This Advice
6 things you should and 3 things you shouldn’t do when having a stroke
Simplify Your Cleaning Routine with the Broom Trick
Encrusted oven: I make it shine in a few minutes and without effort!
Best Onion Patties
Oven glass shatters
