free range
#1
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free range
ok , supermarket .
But , the free range chicken I bought few weeks ago ( for roughly 8 quid ) had texture and taste of mashed up paper
and basic non free range ( for 3 quid ) this Sunday, did not .
is this some kind artificial flavouring enhancer ??
I'm all for a happier chicken btw
But , the free range chicken I bought few weeks ago ( for roughly 8 quid ) had texture and taste of mashed up paper
and basic non free range ( for 3 quid ) this Sunday, did not .
is this some kind artificial flavouring enhancer ??
I'm all for a happier chicken btw
#2
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Hi,
Had a conversation with our local butcher a few years back.
He was also selling two types of chicken - normal and free range.
I asked him how he knew that the free range one was actually free range (at more than double the price).
He said "because the supplier said so!"
I know there have been some horrendous organic and free range egg cons/scandals - I suspect the same is true of the chickens, especially with so much money involved.
Cheers
Steve
Had a conversation with our local butcher a few years back.
He was also selling two types of chicken - normal and free range.
I asked him how he knew that the free range one was actually free range (at more than double the price).
He said "because the supplier said so!"
I know there have been some horrendous organic and free range egg cons/scandals - I suspect the same is true of the chickens, especially with so much money involved.
Cheers
Steve
#5
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Hi,
Had a conversation with our local butcher a few years back.
He was also selling two types of chicken - normal and free range.
I asked him how he knew that the free range one was actually free range (at more than double the price).
He said "because the supplier said so!"
I know there have been some horrendous organic and free range egg cons/scandals - I suspect the same is true of the chickens, especially with so much money involved.
Cheers
Steve
Had a conversation with our local butcher a few years back.
He was also selling two types of chicken - normal and free range.
I asked him how he knew that the free range one was actually free range (at more than double the price).
He said "because the supplier said so!"
I know there have been some horrendous organic and free range egg cons/scandals - I suspect the same is true of the chickens, especially with so much money involved.
Cheers
Steve
To the OP, with free-range birds being so much leaner, you have to take far more care when cooking to not allow them to dry out.
#6
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I was in uk for the past 2 weeks and my Mrs is buying "free range" the eggs are not even close to the eggs I get out here in Croatia for flavour or colour of the yolk and the white runs all over the frying pan when you crack it open... here the white holds firm where you crack it and is quite thick... quite a revelation when you get the 'Real deal'... Free range chickens here are bigger and yellower (corn fed) and probably a little older too... but not tough and very flavoursome... as are the eggs.
But everything tastes better here... you should try the tomatoes and strawberries... the flavour explodes in your mouth... so much so I won't eat them in the uk anymore.
It's all plastic, cottony textured, tasteless genetically engineered, radiated / frozen for 6months crap in the UK, goes off in 2/3 days or lasts and looks perfect for 6 months scares the fu@k out of me.
Last edited by ditchmyster; 28 February 2017 at 09:27 PM.
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#10
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Chicken has become a right royal **** to cook IMO...the more free and organic the worse!
Part of it it is the fat and muscle content...muscular lean chickens need to be slow cooked on a low heat after searing for a minute or two. Preferably in a sealed pot.
Too much heat and the muscles tense up. There was quite a in depth article on how muscle growth and treatment during rearing and slaughter affects the taste and texture, something supposedly called ‘woody breast’ but I can’t find it right now...
All I do know is, if I buy a breast fillet here regardless of source, if I don’t cook it right it’s awful. Do the same in Spain with just regular supermarket, it’s generally fine.
Part of it it is the fat and muscle content...muscular lean chickens need to be slow cooked on a low heat after searing for a minute or two. Preferably in a sealed pot.
Too much heat and the muscles tense up. There was quite a in depth article on how muscle growth and treatment during rearing and slaughter affects the taste and texture, something supposedly called ‘woody breast’ but I can’t find it right now...
All I do know is, if I buy a breast fillet here regardless of source, if I don’t cook it right it’s awful. Do the same in Spain with just regular supermarket, it’s generally fine.
Last edited by ALi-B; 06 February 2020 at 06:25 PM.
#12
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#16
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You lot are wasted on here!
I obv posted my question in the wrong thread. (It was a suggested thread below the one I was reading and just page-downed too far!)
I obv posted my question in the wrong thread. (It was a suggested thread below the one I was reading and just page-downed too far!)
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#17
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All take a moment to see what classes as free range.
some eggs come from chickens that are classed as free range because they have access to the outside world.
others mean they go out the door and another set means the chickens are free running out in a huge feild.
Applies with all meat products.
some eggs come from chickens that are classed as free range because they have access to the outside world.
others mean they go out the door and another set means the chickens are free running out in a huge feild.
Applies with all meat products.