Southern Fried . . . Water?

I’d noticed for quite some time that when I cook chicken, if I fry it, it spatters like crazy and makes a mess of my stove (and most other nearby surfaces). It’s been one of those things that kind of creep up on you: I realized the other day what a mess it made and how dangerous it was to stand within a foot or so of the stove. I wondered, “why?”

Well, the answer was most evident when I removed the chicken from the pan to cut and add to my Creole Chicken and Rice dish. When I had about half of what I would like in the rice mixture, I was out of chicken: It had shrunk nearly in half — all that spattering was the water releasing from the chicken and popping and spattering in the oil I was frying the chicken in. What was left in the pan after I removed the chicken looked like about 1/3 of a cup of chicken broth; however, when I tasted it I found it had little flavor — not much good as a broth.

But, “Where’s the Chicken?” Where’d it go?

Well, I did some research and found out that it really wasn’t there to begin with. I found that before 1997, chicken processors were allowed to add water equal to 12% of the chicken’s weight. Then, inconceivably, the USDA removed the limitation! No, it didn’t increase it to 20%, or 25% or 30% — the FDA totally and completely, removed the limitation. Chicken processors can add virtually any amount of water, although they must state so on the packaging.

Is this a joke? Of course not! Now you’ll see remarks on labels like “20% flavor enhancer added”, “20% natural solution added”. What is the “natural solution”? Usually it’s just salty water — what could be more natural? So, not only are you paying $12 for $10 worth of chicken, but you are adding huge amounts of sodium to your diet: as much as 822% more sodium than natural chicken, according to the Truthful Labeling Coalition (www.truthfullabeling.org/)! So, while you thought you were reducing your sodium intake to fight your high blood pressure, a chicken is stabbing you in the back.

Often, a broth solution is used but what’s interesting about that is that MSG is often included in broth. I avoid MSG like a poison (oops, did I say it’s a poison?), why would I want it to be in my food without disclosure? More research told me that the FDA is attempting to re-regulate the water content in chicken by reverting to the 15% limit on water, the industry is fighting it beak and . . . I mean tooth and nail. Can you blame them? After all, they’re being asked to give up some of their excess profits!

If you are thinking this all affects only chicken . . . think again? I recently checked out the labels on a turkey tenderloin and a pork tenderloin both of which, in very small type, stated that ‘up to’ 30% flavor enhancer was added. Now, when I look at a package of ham and see “water added,” I have to wonder, “How much?” It will be an educational experience, I promise you, to look over the labels of the prepared foods you see in the meat cases of your favorite grocery store.

And that’s the most important message here . . . “to look over the labels” . Now more than ever before, manipulation of our food supply is striking you where it does the most damage: in your body as well as your wallet. It happens to be my pet peeve, so you can be sure you’ll hear more about it from me, in the future!