Tag: Plumping

Yes, many commercial chicken breasts are injected with a solution of water, salt, and other additives in a process known as "plumping" or "enhancing". This practice significantly impacts the poultry's weight, flavor, and texture, and is widely used across the industry.

According to food preparation experts, soaking dried fruit before adding it to baked goods can prevent the fruit from absorbing moisture from the batter, leading to a moister final product. So, can dried blueberries be soaked overnight to achieve this desired plump texture and improved mouthfeel for various recipes?

According to industry data, much of the chicken sold in stores is 'enhanced' with a salt solution, causing sodium levels to skyrocket from a naturally low level. Ever wondered why is chicken breast so high in sodium?

Over 30% of poultry sold in the US may be injected with a saltwater solution during processing, a practice known as 'plumping' or 'enhancing'. This process is used by producers to improve moisture, flavor, and tenderness, but it significantly increases the chicken's sodium content and weight.