I heard once that chicken tastes blander than it used, hence the need for more seasoning.
this post was submitted on 13 Oct 2024
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I think it's just that white folks' tastes have become more accustomed to stronger seasoning. Mine certainly have since I was a kid in the 1960s. Of course some of that is just age progression for an individual, but it's mostly cultural mixing. And following the Penzeys advice to "Season Liberally."
I wonder if it's that or just availability. Some of these things are brought to places now because of our much improved infrastructure.
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The egg yolk one fascinates me. Maybe I should make some custards, tempting.
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Innovation under capitalism definitely looks like determining what forms of animal cruelty will allow meat to cook twice as fast.
Completely by accident. If squeezing a little more profit had lead to meat taking ten times longer to cook, they would've done that
Counterpoint, while cook time might not make a direct profit like ~~fatter~~ faster-growing chickens do, it would probably still make the chicken more desirable due to the decreased cook time; especially if you could advertise it as a feature.
"Life's fast, so why isn't cooking faster? Are you tired of your chicken taking hours to cook? Buy Bryson's Chicken Breasts!
"Bigger!
"Fatter!
"Healthier!
"and faster!
"Our chicken breasts are designed, formulated and engineered to be as big, nutritious and delicious as possible; while also being faster and easier to cook than other brands. So why spend hours cooking normal chicken breasts, when you could cook Bryson's Chicken Breasts in a fraction of the time? Buy Bryson's; you won't regret it."
Edit: misread "faster" as "fatter" lmao. Point still stands though.
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Maybe in the olden days people liked their custards more fluid?
That tracks, though. If chicken tastes like everything and we are losing things to extinction. Obviously, chicken has less to taste like.
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I wonder if farm-raised chickens' eggs are the exception to the last point? They're pretty superior in most ways from what I know.
Which, regarding baking, is nothing, to be fair.
I think that's mostly incidental, more related to the time supermarket eggs spend in storage before they make it to your plate
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