And those farmers who continue to breed these fast growing breeds so that they can get the meat to market faster will just go out of business because no one wants to be eating this crap. so I spit it out in sink and moved to the thicker pieces. If you cook chicken in a skillet, oven, or grill for an excessive amount of time, the moisture will be sucked out of the meat, leaving you with a dry, rubbery bird. . Tyson is the worst "factory chicken" as it's volume of recalls should be enough to scare consumers. I too have noticed this over the last year. The moment of panic was real biting into the sandwich I purchased, but upon further inspection it was fully cooked. It appeared to have a very large grain in the meat. I will be buying fresh and if I get the same reaction I don't know what to think. Chicken sucks SO BAD now. Thats why everything became so dysfunctional. This happens because the heat causes the muscle fibers in the chicken to shrink, and as they shrink, they push out the water and other liquids. However, a woody chicken breast is characterized by a tougher or, as Owens likes to say, "more complex" consistency. Its like humans cant understand the motivation of business to increase their bottom line without government interference. It has a slightly rubbery and even shiny appearance. They even had the packaging date on the wrapper - today, Jan 5th. The plus of that also is they are forgiving and rarely get overcooked or dry unless you let them go too long. 8 Possible Reasons Food Suddenly Tastes Different to You | livestrong This thread was pleasant until it wasnt. I wish I knew the answer You're the first person I've encountered who's experienced this! I have been completely avoiding chicken for the last 6 months, then ended up at mcdonald's last week and ordered a chicken legend on auto-pilot. OK here goes, It was explained to me like this from a respected butcher. Woody breasts are more common in older and bigger birds. And is there any way to counteract the rubberiness? started buying from somewhere else but then had a bad batch from there too (still organic.) My description has been feels raw- some how under cooked but also rubbery the way it gets when it has been over cooked. Thanks to everyone for letting me know. The owner came cover and I told her what the waitress said, fearing it was not cooked thoroughly. It looks like an industry wide issue. Your mention f perfume speaks to what I experienced eating Perdue chicken strips today. Could this have something to do with how I'm cooking the meat? This is a very old discussion but I had to comment. I did some experimenting and was pleased. >.<. Why Does My Chicken Have a Weird Texture - ageekoutside.com The texture was very slimy, somewhat rubbery and tough. This has happened to me with bone in, skin on chicken breasts and also skinless boneless breasts. When I convert my file from OBJ or FBX file to STL suddenly, the surface just have these weird cracking texture all over, along with random black block What cause this issue and how do I stop it? It is definitely not the way the chicken is prepared and cooked because I prepare multiple pieces at the same time and only some of them have the odd texture. NOTHING ruins a lunch like anticipating that perfect chicken breast only to bite into a texture that is almost indescribable; at first you are certain that it's raw. There's more than one reason your chicken came out rubbery. . Roasters can be more tender than stewing hens. I knew it was cooked, but the way it felt when chewing was as if it wasn't. I took the other, smaller breast, cut into a chunks and quickly sauteed it for our dog. This has never happened to me before. This sounds somewhat familiar to the chicken breasts I had bought. They are even too tough to cut up and stir fry (tried that.not good).
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