Re: Dark meat to light meat

In article <Xns96C2E801EAF8Edanny@xxxxxxxxxxxxxx>,
diddy <diddy@xxxxxxxxxxxxxxxx> wrote:

> in thread news:Omelet-96A75F.20571330082005@xxxxxxxxxxxxxxxxxx:
> OmManiPadmeOmelet <Omelet@xxxxxxxxxxxxx> whittled the following words:
>
> > In article <4314bb58$0$28628$4c56ba96@xxxxxxxxxxxxxxxxxxxxxx>,
> > "Mary Fisher" <mary.fisher@xxxxxxxxxxxx> wrote:
> >
> >> "OmManiPadmeOmelet" <Omelet@xxxxxxxxxxxxx> wrote in message
> >> news:Omelet-BF7B8F.12144730082005@xxxxxxxxxxxxxxxxxxxxx
> >> > In article <4314921a$0$22909$ed2619ec@xxxxxxxxxxxxxxxxxxxxxxxxxx>,
> >> > " Jill." <news@xxxxxxxxxxxxxxxxxxxxxxxxx> wrote:
> >> >
> >> >> Mary Fisher wrote:
> >> >> > 30/08/2005 - Is it a breast or is it a dark thigh? A poultry
> >> >> > professor has found a way to turn dark chicken meat into a more
> >> >> > valuable white meat.
> >> >>
> >> >> > "We grind the meat up, add excess water and make essentially
> >> >> > meat slurry," he stated in a University of Georgia announcement.
> >> >> > "We then centrifuge it at a high speed, which breaks up the
> >> >> > meat. What settles out are the raw, extracted layers."
> >> >> >
> >> >>
> >> >> BLEUGHH
> >> >>
> >> >> thanks for that Mary
> >> >> :~(
> >> >
> >> > I agree. It sounds disgusting. :-P
> >> >
> >> > Personally, I prefer the dark meat.
> >> > I generally buy boneless skinless thigh meat,
> >>
> >> ... and you know how it's been produced of course ...
> >>
> >> Mary
> >>
> >>
> >
> > It looks like meat to me...... ;-)
> >
> > I know it's been saline treated, but I don't particularly care.
> >
> > It's easier than taking the time to de-bone the fresh myself.
>
> When I finish boning my meat, I soak it in cold salt water. and add a
> tablespoon of Lemon juice. I guess mine has been saline treated as well.
> The salt helps take the blood out and bleaches the meat.

Brining is a classic method to make meat jucier and moister on cooking.

Google for brining poultry.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson
.