Follow Slashdot stories on Twitter


Forgot your password?

Comment Re:Why so full? (Score 2) 164

This almost certainly refers to methods of poultry processing; immersion chilling of freshly slaughter poultry has been the rule in the U.S., but air-chilling is becoming more common:

A traditionally immersion-chilled carcass absorbs a good deal of water; immediately freezing that carcass traps more water in the tissues.

An air-chilled, or "dry cleaned", bird is much more akin to the result of traditional animal husbandry, and by most accounts yields a superior cooking and dining experience.

Truly simple systems... require infinite testing. -- Norman Augustine