Random Irritations

KenL said:
Do they not have to say so on the ingredients if that is the case?
Click to expand...
No idea, but as they make up farm names to make it look like the animals are all happy and roam free, and also claim stuff is made in the UK when the ingredients are from all over the world, I wouldn't put too much trust in the list of ingredients.
 
upsidedown said:
And your evidence is ?
Article on Sky news website today
news.sky.com

How to pick out a good steak - as one supermarket's range gets shoutout from top chef | Money blog

How do you pick the perfect steak? Find out in a new edition of our Buy Like a Pro series below - as well as the latest consumer and personal finance news.
news.sky.com news.sky.com
Click to expand...
Just do a quick google search and you will get loads of results. Also, just look in your pan when you cook the meat, the evidence is right before your eyes.

Top AI result

Yes, many supermarkets inject raw meat—particularly chicken, pork, and bacon—with a solution of water, salt, and phosphates to increase weight, enhance moisture, and improve appearance. This practice, known as "plumping" or "enhancing," can add significant water weight (sometimes up to 30% in certain products). Consumers often pay meat prices for this added water, which evaporates during cooking, causing the meat to shrink.
Key points regarding this practice:
  • Common Products: Chicken breasts, pork chops, and bacon are frequently treated to look plumper and stay "juicier".
  • Hidden Costs: The process increases profit margins for suppliers by selling water as meat, and can result in up to 18-20% added weight in chicken.
  • Cooking Results: Injected meat often releases large amounts of liquid in the pan and may have a poorer texture.
  • Labeling: While sometimes labeled as "enhanced" or with added ingredients, it is not always immediately obvious, though it is usually required on ingredient lists.
  • Avoidance: To avoid added water, look for premium, organic, or butcher-sourced meat, as these are less likely to be treated.

Not all supermarket meat is plumped up, but a lot, certainly at the cheaper end is. Buy from a farm shop or local butcher and the meat is much less likely to have been tampered with.
 
Why can't billionaires just enjoy their money? Always have to come out with some nonsense.

Also, the MP for Clacton coming out telling us wfh doesn't work. I've saved a 3 hour commute and can spend that time with my children. It's working for me...maybe he's just worried about his mate's office blocks.
 
Bazz said:
Why can't billionaires just enjoy their money? Always have to come out with some nonsense.

Also, the MP for Clacton coming out telling us wfh doesn't work. I've saved a 3 hour commute and can spend that time with my children. It's working for me...maybe he's just worried about his mate's office blocks.
Click to expand...
Does your boss and company think it works for them?
 
Neilds said:
Just do a quick google search and you will get loads of results. Also, just look in your pan when you cook the meat, the evidence is right before your eyes.

Top AI result

Yes, many supermarkets inject raw meat—particularly chicken, pork, and bacon—with a solution of water, salt, and phosphates to increase weight, enhance moisture, and improve appearance. This practice, known as "plumping" or "enhancing," can add significant water weight (sometimes up to 30% in certain products). Consumers often pay meat prices for this added water, which evaporates during cooking, causing the meat to shrink.
Key points regarding this practice:
  • Common Products: Chicken breasts, pork chops, and bacon are frequently treated to look plumper and stay "juicier".
  • Hidden Costs: The process increases profit margins for suppliers by selling water as meat, and can result in up to 18-20% added weight in chicken.
  • Cooking Results: Injected meat often releases large amounts of liquid in the pan and may have a poorer texture.
  • Labeling: While sometimes labeled as "enhanced" or with added ingredients, it is not always immediately obvious, though it is usually required on ingredient lists.
  • Avoidance: To avoid added water, look for premium, organic, or butcher-sourced meat, as these are less likely to be treated.

Not all supermarket meat is plumped up, but a lot, certainly at the cheaper end is. Buy from a farm shop or local butcher and the meat is much less likely to have been tampered with.
Click to expand...
Generally butchers meat is better than supermarkets but there is exceptions.
I buy Tesco rib eye steak which is very good and comes from a Scottish farm I also buy Gressingham duck breasts from Tesco and if cooked properly they are very good also.
 
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