Whenever I have canned chicken, it always has this smell that is not good. Its not like its bad, it tastes perfectly fine, its just that it has this odor I don’t like, and it discourages me from eating it. Any tips how to get rid of it? I’ve tried rinsing it like a dozen times, shaking it around in the can, etc. Minor affect.
Eat canned tuna for awhile, then go back; you won’t smell the chicken anymore!
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No, I that can’t work. I barely smell canned tuna at all, its chicken that gets me. I like canned tuna, its just I don’t want to eat meat that in water yet is so dry at the same time. Plus mercury is a thing.
My only theory is that my nose is just unable to smell certain things vivdly anymore due to chronic vinegar exposure a year or two back (at home chemistry in the garage)
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Chronic vinegar exposure!
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As a solution? Won’t work; I can barely smell vinegar. I have to REALLY get up close to smell anything at all/feel it in my nose, which baffles me because others can catch a whiff of it and wow they over react. Does it really smell that sour?
Would putting some pickles/ relish in it mask it then?
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Probably. But I don’t always want to put that in (like if I’m cooking something).
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That is a genuinely disturbing photo.
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The can is birthing a Chicken lol placenta and all
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Canned chicken meat, (canned breast)
That is a horrendous photo.
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I was going to advise you to switch from canned whole chickens to already-processed meat, but I guess that advice is unneeded.
I don’t eat canned chicken meat very often, but when I do, Marie Sharp’s hot sauce overpowers everything bland and funny-smelling about it. I purchase it by the gallon from Amazon.
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I don’t eat hot sauce.
Hot sauce is the only trick up my sleeve, unless you want to pick up cigarette smoking. I quit over 15 years ago but it can work wonders to neutralize your senses of taste and smell.
Try paging @Brant_Drake for advice on somehow neutralizing the odor. He knows lots of stuff about food.
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I tend to believe not much of a thing. At 19 years old I began eating two cans of tuna a day. Back in 1968 canned tuna only came in oil. I was 19 years old. I kept eating two cans of tuna every day until I was 48 years old. Since then I have been eating one can of tuna every day. I am now 77 years old.
Is mercury really “a thing?” The thing it is is an inexpensive source of protein.
I suppose that I could go “mad hatter” any day now.
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I’d guess you’re smelling a sulphur compound called furanthiol that happens to proteins during the canning process. To cover it you want an emulsified lipid to cover your taste buds to prevent the compound from hitting them in the first place. The second step is to delve into the fun playground of acid chelation to neutralize furanthiol.
Luckily we have thousands of years of people figuring out what tastes good when we combine a fat and acid in sauces, so you’re all set with some easy sauces.
Any chicken salad aoli thing works great.
Chimichurri or oil based herby sauces are good.
Teryaki type sauces with ginger work well also.
I’d recommend you give it a try. It’s been a bodybuilding staple to make bland food better. Plus it tastes delicious and can be a macho flex if you feel like gaining some bragging rights.
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Nah. The kind that enters the food chain through phytoplankton is different from the industrial stuff that causes burns and brain damage.
And
This.
I was gonna say malt vinegar, but thats way better.
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Now we’re taking my language!
This also makes me realize how little sauce I consume. I have had tomato sauce, Worcestershire sauce… uh… does ketchup count? I really don’t know many sauces that I’ve had. I can try making something tomorrow.
Alright, I’m feeling generous. Do you want sauces you can just dump on cold chicken or ones you can easily heat up in a pan?
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Just in case it changes how you interact with this individual, it’s worth noting this is a 15 year old.
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