On 2013-06-17 03:06:28 +0000, Pete C. said:

> gtr wrote:
>>
>> I'm unsure what you mean but "enhanced", and the percentages. I thought
>> you might mean marinated before cooking.
>
> "Enhanced" is the process that far too many producers are using of
> making the chicken absorb an increasingly high percentage (originally
> it was 2-3%, then 7% than 10%, now commonly 13% or more) of "solution"
> which is basically salt water to "enhance" their bottom line by
> increasing the weight of the chicken. Basically you get to pay $1.99/lb
> for 20% salt water instead of chicken and to make matters worse that
> waterlogged chicken is impossible to brown and won't even bake or broil
> properly.

Curious. And they don't state the weight of their thumb-on-the-scale
percentage on the packaging, I would assume.

Open the door, find a shoe lodged in it...