Picked up some Italian Sausage for lasagna going to make a pan of manicotti too. I like to freeze chunks of lasagna for quick individual meals. I always have loaves of garlic bread on hand so it works out great [Reply]
Originally Posted by KCUnited:
I started noticing an unpleasant rubber/sponge/gummy texture in the chicken breasts I was getting from the store a few years ago. It didn't matter how I cooked them, even sous vide to ideal internal temp and I would still wind up with that weird texture. I read about something called "woody breasts" in chickens grown too large for breast meat as a potential cause. I started buying organic chicken breasts or smaller whole chickens and they don't seem to have that issue.
I moved to using boneless thighs instead boneless breasts a few years ago for those reasons.
Butterflying the breast and pounding it out helps but not much. The thigh is the superior meat IMO anyway. Better flavor, takes on flavor better, and extremely hard to fuck up. [Reply]
Originally Posted by RubberSponge:
I moved to using boneless thighs instead boneless breasts a few years ago for those reasons.
Butterflying the breast and pounding it out helps but not much. The thigh is the superior meat IMO anyway. Better flavor, takes on flavor better, and extremely hard to **** up.
How ironic that this comes from a guy that goes by RubberSponge [Reply]
Originally Posted by KCUnited:
I started noticing an unpleasant rubber/sponge/gummy texture in the chicken breasts I was getting from the store a few years ago. It didn't matter how I cooked them, even sous vide to ideal internal temp and I would still wind up with that weird texture. I read about something called "woody breasts" in chickens grown too large for breast meat as a potential cause. I started buying organic chicken breasts or smaller whole chickens and they don't seem to have that issue.
Originally Posted by Fire Me Boy!:
Best I could suggest was the size was due to the age of the chicken. And older chickens are just tougher.
That's what a chef said on that chef forum. Stay away from the big ones.
I hadn't bought a large one before either. It was the one thing that was a change from my normal smaller breasts. ( <--Oh that sounds bad!) [Reply]
Originally Posted by BucEyedPea:
That's what a chef said on that chef forum. Stay away from the big ones.
I hadn't bought a large one before either. It was the one thing that was a change from my normal smaller breasts. ( <--Oh that sounds bad!)
Originally Posted by BucEyedPea:
That's what a chef said on that chef forum. Stay away from the big ones.
I hadn't bought a large one before either. It was the one thing that was a change from my normal smaller breasts. ( <--Oh that sounds bad!)
Small breasts: They look better under water...
Now back to wood:
CQ Foods Inc
Originally Posted by :
Woody breast is a muscle myopathy found in certain chicken breasts. While not harmful to people, the condition makes the poultry meat tough and unpleasant to consume.
Woody breast is one of the largest problems affecting the poultry industry today. Current estimates suggest that 10-20% of the 9 billion broilers harvested in the U.S. annually contain some level of woody breast.
The CQR (pic posted earlier) is a handheld device that utilizes bio-electrical impedance analysis to detect woody breast. This new technology provides producers, distributors and retailers with an easy and accurate spot check tool and methodology.
in the news March 18.:
Originally Posted by :
In a twist, one potential culprit may lie in how the poultry industry has supersized itself by breeding chickens that are now more than twice as large as they were in the 1920s. Back then, the average chicken weighted 2.5 pounds, but chickens today weigh an average of 6 pounds, according to the National Chicken Council.
Breeding for bigger, faster-growing chickens could be tied to the emergence of woody breast, The Journal noted, citing food scientist Massimiliano Petracci.
The chicken industry is trying to keep this quiet. Wonder why? [Reply]
I'm Italian. Both the lasagne and the salad would be larger—with the salad having it's own bowl.
It looks like a Stouffer's lasagne. NTTAWWT It's actually a pretty decent lasagne—tho' a bit thin. I like it deep. (<--Oh my! I am really killin' it today as a bad person) [Reply]
Originally Posted by RubberSponge:
I moved to using boneless thighs instead boneless breasts a few years ago for those reasons.
Butterflying the breast and pounding it out helps but not much. The thigh is the superior meat IMO anyway. Better flavor, takes on flavor better, and extremely hard to **** up.
I hate thigh meat. I prefer white. Though when I make chicken meatballs I do use part thigh meat and white meat. It's disguised that way. [Reply]
My Mom, who wasn't Italian, made about a 8-9 layer lasagna. Everyone was impressed: neighbors, relatives, school mates, friends, etc.
Meat used, both ground beef and sweet Italian sausage, cheese, mozzarella, ricotta, Parmesan, home made red sauce, lots of garlic and oregano, and just incredible gooey cheese. [Reply]
