Quote:
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.
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Woody breast: It's a thing
They make a device to test for it.
