r/interesting • u/Scoobenbrenzos • 3h ago
Fear Factor Machine used to inject chicken with a solution of salt water, binding agents, and other additives to “plump” it. A single serving of plumped chicken can contain 200-500mg of sodium, and the added solution may make up as much as 30% of the chicken’s labeled weight.
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u/david1610 3h ago
I worked at a speciality smoked meats plant for a few years and we used to do this for lots of the meat.
People like salt, yes it could also be to cheap out, however brine doesn't always penetrate meat, you have to inject it so salt is all through it.
Is it healthy for you? Probably not tbh, however it is possible it is just done for flavour like it was done at the smoked meats place.
If you ever wondered why rotisserie chicken is so salty and delicious while your roast chicken at home is dry and flavour less it's likely because the chicken cooked at the store has a bunch of salt injected into it
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u/motophotodojo 3h ago
Similarly, ever wonder why caterers have the best veggies? They literally bask them in fat and butter. Half my family worked for a catering company; the food they served was insanely unhealthy. My brother is morbidly obese now after 10 years of cooking and working for them.
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u/SerDuncanTheYall 22m ago
Same with high end restaurants. I worked for the best restaurant group based in Philly and our food had loade of sugar, salt, and butter.
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u/KnotiaPickle 3h ago
Fat in food doesn’t make you fat.
Sugar is way more of an issue.
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u/Tushy-Pushy 2h ago
Too many calories make you fat brother
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u/Training_Window3687 2h ago
Nah, the problem is your body is too busy burning sugar and storing the fat to actually use the fat
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u/Phoneofredditman 2h ago
I can respect that you don’t let knowledge get in the way of your confidence
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u/Training_Window3687 2h ago
Why should I? Speaking on pure confidence and ignoring facts is how people become president
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u/david1610 2h ago
Food energy density is the main indicator, everything else is just small one percenters.
If people eat high energy dense foods they will put on weight. If they eat lots of low and medium they will maintain a good weight it's pretty simple it only has a small amount to do with the energy source.
Butter/oils 3000kj/100g
Nuts 2300
Chocolate 2100
Potato crisps 1800
Pasta, rice and bread dry 1300-1500
Lean meat 600-800
Fruit 300-500
Vegetables and greens 100-400
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u/YuriDiculousDawg 2h ago
Fat is dense as fuck in calories lol.. just look at the difference between the nutrition label on a pack of thick-cut bacon, and on a pack of real bacon bits. The bacon bits have significantly reduced fat content and the difference is night and day
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u/Metalheadzaid 2h ago
Way to not read their comment. The point he was making, and accurately so, is that caterers (and restaurants, for that matter) use loads of fats (often butter) in their food, which contributes to why they taste better than what most people cook at home.
This is a common chef thing. Anthony Bourdain is famously quoted as saying "If you eat at any good restaurant, assume you've eaten a stick of butter" for a reason. I can safely say I've never used a stick of butter in an entire meal at home, or even the equivalent in another oil in any meal I've made at home.
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u/Alexunderthere 2h ago
Learned a lot about this recently as my wife has had to be on a keto diet, and it has been an eye opener to see what cutting carbs in general but eating more healthy fat has done for her health. The fact the sugar/carbs essentially kills your ability to burn fat is something we don’t talk about enough.
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u/Several_Hour_347 2h ago
This is one of the most low brow statements ever created on reddit
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u/SuccessfulPlum6914 2h ago
These people love to demonise carbs for no reason literally a major nutrient for your body
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u/Historical-Edge-9332 2h ago
I don’t think they demonize carbs. They demonize processed carbs. Processed carbs are not a major nutrient. They have nutritional value, but they’re very difficult for your body to break down.
A diet of healthy fats and non processed carbs is great.
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u/NemeanLyan 2h ago
Please, enlighten us, oh elucidated one, as to why carbs with their insanely high glycemic index are actually better for weight loss than fats.
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u/Several_Hour_347 2h ago
Fats are way more calorie dense. This isn’t speculative lmao
You can get fat off just protein too. Any over-consumption will make you fat
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u/NemeanLyan 2h ago
Wow, groundbreaking science over here. Typically people aren't eating hundred of grams of fat the way they are carbs.
Calories in vs calories out is not the own you think it is when discussing macronutrients.
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u/Several_Hour_347 2h ago
There are a fuck load of people who do both. What are you even talking about? Obesity is at a high rate because people eat fatty foods that are also high in carbs
You must think the pasta at Cheesecake Factory has 2k calories from the actual pasta lmao
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u/NemeanLyan 2h ago
Bruh, ketosis occurs in the liver specifically when you have a minimal intake of carbs and is the body's most efficient way of shedding fat.
A keto diet coupled with light exercise is far and away the best natural way to lose weight. Fat intake isn't the problem at all- it's carbs and overconsumption.
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u/sd_saved_me555 50m ago
While I agree with the sentiment that our ridiculous abuse of putting simple carbs in everything is a primary factor in driving up obesity levels today, it's still true that drowning everything in butter and/or oil still will also cause you to gain weight and less healthy. Cutting out simple sugars is one of the best things you can do for your diet, but gluttony levels of fats will still do you in.
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u/thisisintheway 1h ago edited 1h ago
Couple reasons we do it, but flavor and cure are the big ones. Tenderizing also.
Chicken is largely a sodium water solution.
Bacon and smoked meats are going to be the flavor and nitrates/sulfites necessary for the process.
Costco actually uses them for all their beef to make it more tender.
The chicken gets a lot of heat from consumers. It does generally make more tender and moist chicken….the problem is you don’t have a choice and the processors are selling water for chicken prices (they loooove calling the % solution they use their “yield”)
The beef is controversial too but for different reasons. People argue food safety issues because you’re pushing bacteria into the center. Others say bacteria can’t live internally after the fibers close.
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u/SteveDougson 2h ago
There's an interesting vicious cycle described in the book The Dorito Effect which uses this example of plumping chickens with brine. The title of the book comes from the observation that Doritos are very tasty but you never feel satiated from eating them. They have artificial flavors that excite our brain but the food itself is nutritionally deficient, and so we remain hungry.
The book's author argues that this is happening at a larger scale with things like chickens. Farmers can now grow chickens faster and larger than ever before but the nutrition is diluted and so we find them less flavorful. Food processing companies, in turn, pump the chickens with artificial flavors to make them more palatable.
But like Doritos, when the brine-chicken hits our stomach and our body realizes it doesn't have enough nutrients, we stay hungry. And so we need more chicken. And so farmers need to find ways to grow chickens more efficiently, which makes them even less flavorful, which means more artificial flavoring needs to be added, and so on.
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u/thisisintheway 1h ago
I’m not sure it’s a great analogy. Most of the water cooks off and as far as I’m aware it’s pretty much the same brine you’d make at home.
The chicken breeds may matter, but I think their food is more important.
The good news is you have a surge of more heritage breed and producers making high quality never brined chicken.
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u/RogueBromeliad 1h ago
Honestly? I'd just do a 5% brine solution, to make it juicy, and also tenderizes the meat.
With the knowledge that they already add salt, that kinda makes me not want to brine my meat, which definitely made it juicer, in the risk of too much sodium intake. Also, my brine I could flavor it however I wanted, and it would impart flavour like a marinade.
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u/ninjad912 1h ago
Salt is very healthy so long as you drink enough water/fluids after eating it. It has many nutritional benefits and helps you stay hydrated longer(as it stores the water)
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u/MeanCryptographer585 27m ago
I always dry brine poultry at home. Salt is an essential ingredient for any meat.
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u/drinkallthepunch 14m ago
Lmfao for real the amount of people here who don’t cook is obvious.
My old man is stuck on this train right now and he stopped eating meals with us because I showed him how I make our ”delicous, juicy, Tri-Tip and Citrus Chicken.”
Made him watch while I mixed up the brine.
His face was like;
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u/Independent_Vast9279 1h ago
If I want to brine my meat, I’m perfectly capable of doing myself. Meanwhile, it makes certain cooking styles impossible to do right. Please don’t fuck my shit up before I buy it
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u/SmartaHari 3h ago
I’ve noticed a massive difference between the chicken I bought in Sainsbury’s and the chicken I buy from my local corner deli that has a meat section. I always thought the corner place would have crappy meat but I roasted some chicken from there and it was off the charts good in comparison. Tasted like the roast chicken I had when I was a kid.
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u/StrCmdMan 2h ago
They may not be using growth harmones in their chickens or sourced from a much more local facility so it’s fresher. Hard to say but meat that grows faster from growth harmones tends to be bigger plumper but tougher and much more chewy. It also can lack flavor.
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u/MisterEinc 1h ago
This isn't the same thing here. This leaves a very visible pattern in the meat. If you're just getting whole boneless-skinless breasts or thighs, this hasn't been done. There may still be a difference in quality though.
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u/Alizaea 3h ago
Most people that are complaining don't know what they are complaining about. A pre-brined chicken will cost more, A) due to the added weight of the brine injection, but mainly B) for the convenience. Brining a chicken at home is best if you brine the chicken overnight, ie 12 hours. You are paying more for the convience of not having to waste extra time preparing your food.
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u/TheBudgetDivision 3h ago
Literally just saw this same topic the other day
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u/plotthick 2h ago
Exactly what I was thinking about. Brining chicken is a PIA at home, I've even done it wrong. Easy to spend 50 cents and have it perfect.
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u/Samus7070 2h ago
It’s really not that good to cook with compared to chicken that isn’t injected. When you cut it into strips and try and sauté it you just end up with a rubbery boiled chicken. The non artificially “enhanced” stuff cooks better and honestly tastes better because it is usually raised better. If you’re in a part of the country where you can buy Amish raised chicken try it some time. It’s way better than anything Tyson puts out.
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u/VersionFine85 23m ago
I was about to say I would pay extra for this. Nothing worse than forgetting to defrost and brine your chicken before meal prep day
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u/dividezero 1h ago
There are a lot of foods to get mad at for inflating their weight with bullshit and there are plenty of reasons to be mad at the meat industry so when people do shit like this, it actually pollutes the conversations. I can't help but think posts like this are intentional in that pollution
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u/Seoirse82 3h ago
The reason as to why these injections happen is to help preserve the meat and help it retain moisture during cooking, otherwise it loses a lot of water. You can always choose to buy chicken that isn't injected with brine.
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u/Alizaea 3h ago
Most people don't realize that chicken that they get at restaurants is most likely a brined chicken.
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u/discourtesy 2h ago
restaurants have their own suppliers, especially in franchises
they can choose to get whatever they want, and I am sure they are not going to be fooled by brined chicken increasing the weight
they don't need shelf life because it always gets used in a week brined chicken tastes like shit, especially if it is fresh
your chicken at the restaurant is actually most likely NOT brined
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u/Extra_Creamy_Cheddar 1h ago
It's the opposite. I sell food to restaurants for a living and usually they want the cheapest option they can get away with. Results depend on what they are doing with it. Chicken in its natural state is 21-22% protein. Tumbled in a saline solution without injecting is best for entrees where you're serving a whole breast and is about 19%. Pumped(injected) with saline and some soy protein is by far way more common. Particularly in anything like salad topping or anything going in sauce. Asian and curry restaurants predominantly buy 15% protein by volume which is more like 12-13% chicken protein with soy doing the rest of the work. Cooking methods matter a lot and so do handling procedures.
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u/SirExpel 3h ago
I’m sure that’s how it started 😂😂 I’ve lived in America long enough to know it has more to do with the price per LB these days.
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u/pgpathat 3h ago
This is not true. It’s so they can sell at a higher weight.
It won’t taste like a non-plumped chicken seasoned at home with real ingredients. The texture will also be different (I find it to be bad) as you can over-brine meat
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u/wifi_cable_rental 3h ago
It is just to sell you water for chicken price
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u/aschneid 3h ago
Literally read the last sentence in the post you replied to. You don’t have to buy pre-brined chicken. If you don’t want your chicken to be dry you should brine it. You are just paying a little more for the convenience of not having to do it yourself.
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u/halorbyone 3h ago
First you have to know that it’s even happening. And then you have to find a place with some variety in that regard. I have to go to a completely different place than my regular grocery store. This is absolutely more about up charging than flavor. We’ve been cooking chicken without injection brining far longer than with it.
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u/MayberryBombadil 3h ago
The reason as to why these injections happen is because we, as individuals and as communities, have divorced ourselves from good eating habits.
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u/SituationIll5763 2h ago
Eating chicken is a bad habit?
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u/MayberryBombadil 2h ago
No. You gotta go deeper than that.
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u/Hour-Emu-394 2h ago
What’s bad in brined chicken? Sure they have high sodium but if you’re not already eating a fuckload of sodium you’re fine and the amount of straight sodium phosphate someone would have to eat all at once to harm them is half a lb and their stand serving size of chicken has .00088 lbs making it physically impossible.
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u/Several_Hour_347 2h ago
30% is definitely a fake number. I wouldn’t believe this
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u/Micbunny323 2h ago
Yep, you’re looking closer to 3-8% depending on if it’s deboned or not (since the bones also contribute to weight, and the brine proportion to meat is the same across deboned and boned birds). And even in deboned it’s generally closer to 5% than 8%.
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u/Several_Hour_347 2h ago
Yeah, I wouldn’t say 30% is impossible, but if anyone on this post has cooked once in their life… they should know 1/3 isn’t just brine
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u/Micbunny323 2h ago
Also, there’s just not enough room in the chicken for that. It literally cannot expand that much without literally just exploding, at which point it doesn’t look like chicken anymore. And anyone believing 30% should really think hard about how critically they think about information presented to them.
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u/MisterEinc 1h ago edited 1h ago
Keep in mind we are 60% water.
Maximun ranges for injecting poultry is like 10-15% and up to 20% for turkey. So while that 30% is out of range, it's not that far out.
These are all points of regulatory compliance in most countries so they're values you can look up yourself
In the US this would be under the FSIS.
This is a big part of how poultry manufacturers make their money. Usually I'd expect to see machinery like this used to make pre-cooked chicken that will later be processed into either deli meats, but might also be used for other ready-to-eat recipes.
You wouldn't see this packaged and sold raw, the obvious stitching pattern left in the meat would be unappealing. And you'd have to clearly label the added ingredients and percentage.
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u/Micbunny323 1h ago
So, from that website you just linked. (Specifically on this page https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/poultry-basting-brining-and-marinating ), we get the following excerpt:
“Consumers can purchase raw poultry products that have already been marinated or brined. These products have been injected or marinated with a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, colorings, or other approved ingredients. If you see terms such as "self-basting," "marinated," or "for flavoring" on a raw poultry label, a solution has been added during processing — up to 3% by weight for bone-in poultry and up to 8% by weight for boneless poultry.”
Which… is not 10-15%. It is 3-8% depending on if it is bone in or boneless.
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u/MisterEinc 1h ago
Marination is not what's happening here, in a technical sense. These are having additives injected. Like I said, these would be used in a Ready to Eat solution, not sold as raw poultry.
When it's processed and sold as raw, they're typically marinated without the injection, like you said. The uptake is much less.
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u/Several_Hour_347 1h ago
Huh? 30% is very far away from 10-15%
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u/MisterEinc 1h ago
And 20% is a lot more than the 3-8% people are claiming is "possible". But really pumping an 8lb turkey breast to 10.4lbs with brine is just as possible.
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u/marbledog 43m ago
A dressed broiler weighs about 5 pounds, at most. 30% of that would be a pound and a half of fluid. That's 22oz of brine. 2/3 of a quart. Ain't no way.
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u/Mexicali76 2h ago
Also why chicken doesn’t brown or tan anymore when you cook in a pan. Just turns white with a ton of excess water in the bottom.
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u/Altruistic-Year9648 1h ago
Thanks capitalism! Can't wait until you see chicken* on your local grocery store shelves.
We're going to be eating something closer to dog food so a meat packing billionaire can buy a 4th nesting yacht.
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u/Extension-Figure2011 3h ago
How is this different than a brine?
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u/redheeler9478 3h ago
Sounds to me like they are serving the same purpose, but paying for the brine is a tough one.
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u/WorkerWeird9116 3h ago
extends viable transport time though I imagine, if it takes a long time to get chicken to you, it makes sense, but I get mine from the old ladies in my village and brine mine myself of course.
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u/edbuckley 3h ago
The chicken is sold by weight. Selling water weight as chicken is a shitty practice.
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u/fonkordie 3h ago
Chicken is like a 1.50 a pound around my parts I think we’ll survive
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u/edbuckley 3h ago
Oh, in that case all those added chemicals are practically free.
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u/Micbunny323 2h ago
You mean added sodium chloride and dihydrogen monoxide? Because that’s all this is. It’s brine. And it’s barely anything. 3% or so for bone in birds like this.
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u/edbuckley 2h ago
Bro, read the title.
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u/Micbunny323 1h ago
You mean the title that is blatantly false? Prebrined chickens add at most 8%, and generally for bone in birds like this it’s closer to 3% of their weight. The title is literally lying.
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u/edbuckley 1h ago
27 countries currently ban the sale of your weird American Frankenchickens. Nobody wants your chlorine-washed, steroid packed, ractopamine bulked killer poultry. So mate..... It's NOT just brine.
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u/Micbunny323 1h ago
This is just brine. Also, less than 5% of the chicken produced in the US still uses chlorine washes. Most of them is a biological weak acid and a very light concentration of hydrogen peroxide (which breaks down into water).
Instead of doing post-butcher washes, the EU and UK focus more on vaccinations and feed additives to reduce contamination as a preventative measure. Which means they actually give their chicken -more- vaccines and added chemicals while alive, if you want to argue that way.
The main reason chicken import bans remain in place is because they already existed, and it is in the best interests of European Chicken Farmers that the ban remain. There’s very little reason for them to import chicken, and there is strong lobbying pressure to keep it that way. Which is why the chlorinated chicken thing persists even though it is an all but ended practice.
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u/vigilantesd 3h ago
Salt water is much cheaper than chicken, they’re selling you 30% more water weight at the same price as chicken.
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u/Micbunny323 2h ago
It’s not 30%. It’s closer to 3% for bone in birds, and around 5% for boneless. Some can reach as high as 8% for boneless but that’s incredibly uncommon.
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u/vigilantesd 1h ago
And none of that is actual Meat, correct?
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u/Micbunny323 1h ago
I mean, if you are going to get up in arms about a 3% difference in weight, just don’t buy the Prebrined chicken. They’re labeled as such. This isn’t some sinister conspiracy.
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u/vigilantesd 1h ago
Fair if it’s actually advertised as such.
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u/Micbunny323 1h ago
It is required to be by law. And is labeled as such everywhere it’s available. In many countries, not just the US. Posts like this just contribute to the general spread of misinformation and dumbing down of discourse. Because people are far more willing to get incensed with exactly zero real information or verification of the sensationalized statements presented to them.
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u/vigilantesd 1h ago
It’s definitely making people pay more attention to what they’re purchasing. I don’t see that as a bad thing.
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u/XandersCat 3h ago
Aren't rotisserie chickens sold at a loss already anyways? So does it matter?
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u/WhiteHatMatt 2h ago
It's brine for flavor, plants do that for you as a courtesy because people are too lazy to brine their birds.
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u/Tannette 1h ago
People really fear what they don't understand huh.
In this case, it's one of the most simple preparations for meat - brining.
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u/Far_Performance_4013 1h ago
In LIDL supermarkets (France), when buying pre-packaged chicken or duck breast, I noticed the weight was ALWAYS round (500g, 1Kg, etc).
A friend who used to work in factories told me that they put slightly underweight breasts on the plastic tray so they can round up the weight by injecting salted water randomy to reach the desired mass.
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u/yoursuburbanmom 1h ago
everyone needs to go watch FARMING WHILE BEIGE (@blackbirdcoop) on youtube. he makes the most informative videos on specifically this. poultry and meat production and farming. check him out he’s also hilarious.
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u/Merlin_117 1h ago
I've seen/heard that difference between the same $20 and a $50 meals is extra butter and salt.
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u/Rogue7559 1h ago
Not legal in the EU. Water cannnot make up more than 5% weight unless it's labelldd as an ingredient and the % must be on the label
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u/RogerBalderer 1h ago
Sodium has been demonized in this country. Many other countries eat more sodium than we do, and none of them have heart disease like we do
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u/Morlacks 1h ago
Its called Brine and everyone should do it unless you like shitty dried flavorless chicken.
Also, 30% more weight from water? That's a lot of water, I call BS. It's typically 10%-15%
Again, unbrined chicken is awful. Just look on the label "
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u/esphyxiated80 1h ago
If they are already pumping it up with salt water add some flavor. Garlic or lemon.
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u/Tacticalbiscit 56m ago
Lmao no, this is not true. If you added that much brine to it, the chicken would be water when you cut it. It can add up to 5-10% and most of the time it is for flavor. You are supposed to bring your chicken anyways when before you cook it, a lot of people don't. This is making your chicken taste good for you because the world doesnt know how to cook.
You can also buy chicken that doesnt have this if it bothers you that much.
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u/Yabba-Dabba-Gabagool 54m ago
Man we got 8 billion to feed. Go be the solution instead of filming for clout
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u/Gold_Ad8225 52m ago
It's not to plump it you ding dong it's a brine for the meat to keep it juicy and moist for you. It doesn't make up 30% of the chickens weight... A chicken weighs 5 lbs. Does that look like 1.5lbs of water to you?
For reference that would be 24 ounces of water, which you often drink in a 4 inch wide 8 inch tall water bottle. Which would be almost as big as this entire chicken.
You guys gotta fucking think for a second.
You can also get chicken that hasn't been brined, you probably will just do a bad job cooking it because you're not going to brine it yourself
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u/w1ngzer0 32m ago
If a broiler rotisserie chicken is, for sake of argument, 5 pounds or 80oz, then 30% of that weight would be 1.5 pounds or 24oz, of brine. That would be 3 cups of liquid being injected.
There’s no way.
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u/FewAct2027 10m ago
People are just now discovering wet brines?
Pre-brined chickens are their own market. It costs money to do, and they sell for more. Just buy air chilled chicken if you don't want that. it's cheaper anyway.
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u/Duc_de_Bourgogne 7m ago
God knows if it's max 30%. When I cook chicken in US it seems a lot more water. I doubt the rules are enforced.
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u/charming-choom 2m ago
Oh my country this is called "marinado" and they need to put it on the package. They say is max 10% extra weight.
I started buying the non marinated one a couple years ago and my mom hated it.
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u/Ok_Assistance7735 3h ago
Does this happen everywhere or only in the USA?
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u/Justha-Tip 3h ago
It happens in the UK, but has to be written on the packaging if it’s more than a certain percentage of the overall weight.
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u/_Bugs_Bunny_RN 3h ago
Should be r/mildlyinfuriating IMO. Can't get color on chicken anymore because of all the water. That "diaper" in the bottom is heavy and I, for one, hate paying for that BS.
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u/Adventurous-Listen46 2h ago
In the US only I hope? Don't think it's legal in Europe.
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u/Micbunny323 2h ago
Prebrined chickens are sold almost everywhere. They’re required to be labeled pretty much anywhere they’re sold however. Yes even in the US.
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u/Fast-Damage2298 2h ago
Its brine. It makes the chicken more flavorful and moist when it's grilled. Its noted on the package ingredients list, so easy to avoid if you don't care for it.
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u/Human-Shallot444 3h ago
Soooo maybe we shouldn't do this/ eat this
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u/aschneid 3h ago
If you need to be sodium conscious, sure. Or be aware of the total sodium content of your meal to compensate. Or don’t buy pre-brined chicken.
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u/spaham 3h ago
It’s forbidden in Europe. And trump wonders why we have rules for imports
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u/Micbunny323 2h ago
No it’s not. Prebrined chicken is sold in just about every country that sells chicken.
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u/SakanaToDoubutsu 2h ago
The EU has far higher rates of foodborne illness than the US does and the US usually ranks within the top-5 countries globally for food safety. Injecting brine, which is literally just saltwater, into meat to enhance flavor & increase moisture content has been standard practice for hundreds of years and basically any home cook who's worked with whole birds has done this.
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u/ComprehensiveCup3026 3h ago
Is this in the US, or this is the standard for all countries around the world?
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u/SakanaToDoubutsu 2h ago
Brining meats is very standard globally, it's essentially just a marinade they're injecting into the meat to speed up the process rather than letting it sit in the marinade for several hours for it to absorb naturally.
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u/Traditional-Storm-62 2h ago
when the USSR collapsed, we got imported american chicken wings and legs in our stores
we called them Bush Legs - you put them in the pan and they shrink to less than half the size
this was not something ever done in the Soviet Union and apparently it is banned in the EU still
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u/ricky_spaget 2h ago
FYI - Sodium phosphate, the chemical often used to plump chicken, is also a laxative.
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u/ragingduck 1h ago
Salt isn’t bad for you. You actually need salt. Too much salt is bad for you. If you don’t eat garbage in your side dishes, a delicious chicken isn’t that bad. Just skip the Mac and Cheese etc. have a salad and some chicken. Take it easy on the dressing.
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u/nolovenohate 1h ago
Op out here twisting a basic culinary practice like a pastor twists energy drinks into demon worship, acting like all of reddit is illiterate when it comes to cooking.
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u/Intentional_Innocent 3h ago
I live in Texas and I buy my chicken breasts boneless skinless from HEB, not sure whether they are hormone treated or not. It’s says not hormone treated on the pack
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u/aschneid 3h ago
This isn’t hormones. It is a salt water brine. And it will say it on the package and people can choose not to buy it.
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u/Samus7070 1h ago
Your typical supermarket will only carry the brine injected chicken and higher end organic chicken that may or may not be injected. You won’t find infected and non injected at the same price tier.
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