I like vacuums ^-^

[lilfluff]

Question: Should raw chicken have a smell to it? I know they say fresh fish shouldn't smell fishy, is chicken the same way? (relevance below)

They say that nature abhors vacuums. Maybe so, but I happen to like my vacuum sealer. There was a really good sale last week on kitchen products, and so after paying off my bill with the store I turned right around and bought a blender, a new (non-patched power cord of DOOM) crock pot, and a vacuum sealer. So as a result I am no once again in debt to the store, and a happy vacuum sealer.

Sealed up a pouch of pasta as my first project, and oh my! After being frozen and thawed it reheated better than I've ever had any of my homemade pasta reheat. No dried out leathery noodles and watery sauce this time, it was nearly as good as when it was first cooked. I'm tempted to pick up some of the canisters you can vacuum seal with the machine (available at a couple of stores locally).


So today I pulled a bakers dozen of chicken drumsticks out of the fridge to vacuum seal and freeze since we will probably not fix any for at least another week. When I sliced open the plastic I thought I could just barely smell something. I had to lean down closer package to be sure. I have no idea how to describe it. I wasn't strong enough to be revolting, just there. Perhaps faintly metallic. Although I took out the trash a little while ago even though it wasn't but halfway full because the package after getting warm had a stronger smell. Although even that was just a little unpleasant. This wasn't anything as strong or objectionable as a strong vinegar or rotten eggs.

Comments

[ryalto.livejournal.com]

Raw chicken shouldn't have any smell to it if it's fresh or freshly defrosted. If it has any hint of smell to it then the meat was either left out too long or was starting to go off before you froze it. In the case you've mentioned, where you had to get close to smell it, it is still safe to eat as long as you cook it very thoroughly. And by that I mean you fry the mother till it's practically burnt, or oven bake it for at least an hour, on the highest setting you have for at least half that time. With chicken I learned very quickly that it is better to be safe than sorry, since it's the only meat I've ever repeatedly had misfortune with.