Having trouble with the texture of chicken

[Anonymous]

Don't get the gigantic breasts. They tend to be woody and disgusting.

[Anonymous]

If you are incorporating meat to increase iron, I’d skip chicken and move to beef. Start small. Perhaps make a lentil bolognese and add a small amount of ground beef. Gradually increase the amount of the beef. You could also try this with tacos made with tofu crumbles, add a small anount of ground beef to the tofu crumbles and gradually increase.

[Anonymous]

Anonymous wrote:If you are incorporating meat to increase iron, I’d skip chicken and move to beef. Start small. Perhaps make a lentil bolognese and add a small amount of ground beef. Gradually increase the amount of the beef. You could also try this with tacos made with tofu crumbles, add a small anount of ground beef to the tofu crumbles and gradually increase.

+1

Chicken doesn't have much iron anyway. A half breast only has about 1mg

Some ground beef would give you more of an iron rich food and the texture might be more palatable for you -meatballs, tacos, etc

[Anonymous]

Thighs are better than breasts for iron, but beef is better for that.

Marinating helps with chicken a lot. Lemon or lime and whatever spices you want.

[Anonymous]

Anonymous wrote:

Anonymous wrote:If you are incorporating meat to increase iron, I’d skip chicken and move to beef. Start small. Perhaps make a lentil bolognese and add a small amount of ground beef. Gradually increase the amount of the beef. You could also try this with tacos made with tofu crumbles, add a small anount of ground beef to the tofu crumbles and gradually increase.

+1

Chicken doesn't have much iron anyway. A half breast only has about 1mg

Some ground beef would give you more of an iron rich food and the texture might be more palatable for you -meatballs, tacos, etc

This is OP. The same amount of beef only has less than 2mg iron. So beef has almost twice as much iron as chicken, but the difference in heme iron (which you get from animal sources) and non-heme iron is the bioavailability. My body isn’t taking up the more than 20mg of non-heme iron I’m getting per day, so my hematologist recommended I try adding a bit of meat. She suggested chicken or turkey.

[Anonymous]

Anonymous wrote:Chicken now isn't the chicken you remember. It's dry and tough if you get tenders or whatever to cook and is just not good texture. It's like fake meat.
You probably don't want to cook a chicken.
Try ground turkey.

It’s true, most chicken today is awful. Tasteless, woody breast….what happened that caused this?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Chicken now isn't the chicken you remember. It's dry and tough if you get tenders or whatever to cook and is just not good texture. It's like fake meat.
You probably don't want to cook a chicken.
Try ground turkey.

It’s true, most chicken today is awful. Tasteless, woody breast….what happened that caused this?

If only there were already a thread! If only there were a way to search!

[Anonymous]

What is it about the chicken you don't like?

Is it too dry? Or do you not like moist meat?

I ask as the wife of a former vegetarian. When he started eating chicken, he hated properly cooked ( moist) chicken. He said it nauseated him because it reminded him of the animal. I had to overcook his chicken until he was comfortable eating it.

He eventually adjusted

[Anonymous]

Chicken isn’t really meat. Try switching to some beef.

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Chicken now isn't the chicken you remember. It's dry and tough if you get tenders or whatever to cook and is just not good texture. It's like fake meat.
You probably don't want to cook a chicken.
Try ground turkey.

It’s true, most chicken today is awful. Tasteless, woody breast….what happened that caused this?

If only there were already a thread! If only there were a way to search!

Can someone direct me to this thread instead of just making snide remarks?

[Anonymous]

Anonymous wrote:

Anonymous wrote:Get air-chilled chicken and the texture is better.

The organic bell and Evans has the bet texture. It’s also the wegmans house brand. The non organic isn’t the same texture, more similar to the Perdue crap.

This! The organic Bell and Evans is a pretty consistent high-quality. Also, you might try their boneless chicken thighs, which tend to have a much better texture anyway and are moister and more flavorful.

[Anonymous]

I mean also don't buy boneless skinless chicken breasts. They're the worst for texture.

[Anonymous]

Anonymous wrote:Nutritionist or dietician to help with iron and protein in your meals that need not be meat?

I think OP just wants to eat meat again. Many resources to help with increasing iron without eating meat. If you really insist on eating animal products for iron, eat Beef Liver!

[Anonymous]

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Get air-chilled chicken and the texture is better.

The organic bell and Evans has the bet texture. It’s also the wegmans house brand. The non organic isn’t the same texture, more similar to the Perdue crap.

This! The organic Bell and Evans is a pretty consistent high-quality. Also, you might try their boneless chicken thighs, which tend to have a much better texture anyway and are moister and more flavorful.

Agreed. It’s the only thighs our family will eat. And thighs are superior for Mexican and Chinese dishes, imo. Although I get some resistance…

[Anonymous]

Just take a supplement.