Explanation from a worker of a still Soviet catering
Recently I tormented aunt Zina (I wrote about her, a graduate of one of the culinary technical schools of the former USSR, who worked all her life in public catering, a lady of more than advanced years and a purely "public catering" character) on the subject of "share the accumulated secrets ".
She, as always, fought back coquettishly.
I noticed, by the way, a lot of cooking technologies that we do not know about or simply lose sight of that they must be observed, it is to the "accumulated secrets" she simply does not consider them, taking them for granted, therefore it is very difficult to get something out of it, it is necessary to specifically ask questions precisely on the subject of interest topic.
For example, “why sauté cucumbers in a hodgepodge, if you can just throw them into a saucepan”. By the way, I need to write about it, otherwise it will fly out of my head ...
This time, I can say, lucky. Aunt Zina, demonstrating civil disobedience and disregard for her health, personally went for groceries (because she does not trust the workers of any social services and the delivery of goods), therefore she was especially angry.
She was able to buy a chicken either in the fifth or in the tenth shop, she never bought meat, and she remembered the sausages with only unkind words - some for the price, the second for quality.
And it might seem like a whim of a granny suffering from dementia, but ...
- Everything is wet! - She scolded. - Not even wet, but wet! Remember, never buy wet chicken, meat, or sausage on which you see traces of moisture!
I decided to clarify - is it due to the fact that "wet" products deteriorate faster? Or with the fact that their "wetness" is a sign of defrosting? Or "pumping" for weight?
It turned out not. It turned out that everything is a little more complicated.
There is such a thing as natural weight loss during refrigeration, precooling, storage, freezing and freezing (and storage of frozen and frozen) products.
Natural loss occurs due to the evaporation of moisture from them, and, if you count, it is not so small: when cooled, meat, for example, can lose about two percent of its weight in 24 hours, with aftercooling - another part (it reaches 90 percent of the norm lost during cooling, as I understood) and plus every day of storage - this is still a loss - from one to tenths of a percent daily.
And, it seems to us, the buyers, that there are three or four percent! But no, it turns out that the manufacturers often feel sorry for them. Therefore, they try with all their might to prevent moisture evaporation by introducing it from the outside. Therefore, water can flow from containers with chicken or meat, which we habitually consider to be "meat juice".
But the main problem here is not even that you pay for the weight of the water. The main problem is that the introduction of moisture from the outside changes the taste of meat, chicken, meat gastronomy. In chilled meat and poultry, it disrupts the “ripening” process during which their taste is formed. Well, in meat gastronomy (where solinad is most often used, that is, a strong salt solution), in general, the taste kills.
So that's it.