You can assume the pad is close to negligible. If you want more accuracy you can dry out the pad, weigh it, then subtract that from the total of the [meat + wet pad]

That man is such a gem. It's great to see him out in the wild!

You want to inject brine into your penis?

Here in the UK it's just plain water that's added.

YSK chicken sold in farmer's markets has often been "plumped" by a farmer's penis, and injected with a salty solution as well.

lol, I love all the people downvoting me with no idea how many chickens I've fucked. So disgusting that you eat that.

And humans also tend to like salty things

FarmingWhileBeige is highly recommended. He does a lot of good educational (and sassy) videos about different aspects of the farming industry, and has a good catalogue of funny shorts of reacting to stupid TikTokkers in-between. He has the experience and knowledge, and he'd be the first to tell you to stay the fuck away from the industry unless you're ready to deal with a lot of bullshit.

Governments take standards and measures very seriously and have for thousands of years.

Yeah, that was before Trump.

Please do not equate YouTube to TikTok. TikTok is literally incapable of long-form videos and the platform is a cesspool of misinformation.

15g. not enough to matter

you're not cockmaxxing yet‽

If you watch the vid, she shows clips from Jimmy Wrig who went into Walmart and demonstrated.

Yeah i forgot the /s that's on me. It was supposed to be an NaCl joke but i forgot about the whole chlorinated chicken bullshit.

Because the people who write the laws own milk companies, and chicken slaughterhouses?

I have only seen 1 person do it and I am not on tik tok or ever used it before. I guess theres a chance they are lying, but they have gotten several suppliers to admit to issues they reported and were corrected. I would like to think I am good at weeding out fake videos and they just dont seem like it, but there is always a chance.

The texture thing is either from being frozen/thawed too many times or a genetic issue with chickens bred to grow too fast, leading to striated meat.

It's really not. The weight determines the price and added water raises the cost, you are essentially paying meat prices for water content. In the EU there are strict rules against that. A meat producer has to declare the amount of added water if it's above 2%. Of course there are companies which fraudulenty go above that without declaring it. My point is, that's illegal for a reason

You can buy whole chicken thighs and debone them, or you can buy deboned chicken thighs. Not everyone wants to do the extra work.

Possibly. The really water-injected stuff is often frozen so that probably doesn't help for sure.

As someone with POTS, I for one am okay with sodiummaxxing 😎

I only spoke of salting in comparison to using a brine. There is no cooking method that doesn't leave you with a more moist cooked piece of meat if the meat was brined beforehand. Spatchcocking is great. It's better in combination with brined bird. Same with rotisserie, which I generally prefer over spatchcocking.

There's a lot of great cooking methods, but starting with more moisture trapped in the protein always means there's more moisture left after cooking.

Well agree to disagree then, I don't see the point of cooking a whole chicken at home if I'm not getting crispy skin.

Are you gonna die for some chickens?

What? Why on earth do you think a brined chicken can't give you crispy skin?

You can definitely still get it crispy but because it's retaining moisture, It'll never get as crispy as a dry brined chicken. I spatchcock my chickens and cover in a mixture of salt and baking powder, then leave it in the fridge uncovered overnight to dry the skin out. Then I poke some holes in the fat deposits to let the fat render out, bake it at about 400F, brush it once or twice with the rendered fat from the pan until done. Crispy skin, moist meat, can't beat it.

Also ham and almost all boiled and reconstituted meats.

This guy gets it

Having an older phone system doesn't protect you against heart disease.

Someone is.

Look for "air-chilled chicken" to find chicken that doesn't have this.

Also some organic brands don't do this because of the laws around chemical use making chlorine not possible. Brands vary, though.

Farmers markets are another route.

in what way? I too was about to post, “is this accurate in the EU?”

And scallops. Need dry-packed scallops for the good stuff.

The water and salt is absorbed and held inside the chicken meat. That’s why it is 13% and not swimming in sauce.

That was precisely my point.

This is old news and new studies show high salt doesn't cause high blood pressure.

Doctor's have been putting other on low sodium diets for decades and have been unsuccessful in managing patients blood pressure, and most people that go in blood pressure meds and low sodium diets will stay on blood pressure meds due life.

Doctor's targeting the root cause of high blood pressure like lowering the patients blood sugar and insult levels have reverse patients high blood pressure and get them off meds.

High blood pressure is caused by high insulin levels, not high salt.

See my other comment

IMHO, if it's labeled properly (i.e. as water), why not. But I don't know 100%.

That's very close to what I read on the ingredients: 87%, then water, then salt (in EU only crucial ingredients need to be listed with percentage, i.e. the meat in sausage, the cocoa in chocolate etc.).

Are you sure organic is a guarantee that it's not plumped?

Lol it's called a brine

Jesus christ.

so far. I say organic but a lot of it is just looking at it and you definately know when you cook it. I have yet to see an organic that has the injections. My wife calls it frankenchicken.

I got 4 words into your post and immediately went "its FarmingWhileBeige, isnt it" and yeah, you name drop him a short while later.

He's awesome.

I guess I don't really know what legalities you would think of, since it's labeled on the packaging that 13% of the weight is added. What are you thinking, from an EU perspective?

I'd also add that if you cook those plumped up chicken breasts, they will immediately release all that extra brine into your dish and ruin it. Buy normal-size chicken breasts and resist the urge to go for the "best" weight to price ratio.

You joke but honestly I would rather feel normal and live with an increased risk of heart disease than feel awful 24/7 for my whole like like I do on a low-sodium diet. At least I can exercise and reduce unhealthy fat intake to help my risk.

I'm so sick of people demonizing salt. It's not fucking rocket science. The saltiest foods are also the ones that are highest in fats and carbs. French fries and burgers and chips and all the things we already know are unhealthy.

Isolating the fat or the carb or the salt and saying, look, this part is bad, this is the culprit, is beyond asinine.

As humans we need to learn that health is about habits and behaviors primarily.

Buy halal meats. Or from an actual butcher.

I love this comment.

I prefer to brine my own meat. I prefer to salt my own butter even. I buy unsalted butter. Fuck salted butter.

Well butter my biscuit.

Butchers are so rare around me and far more expensive. I would love to be able to afford it as it's a much more delightful experience and the meat is always so much better.

How do you salt your own butter?