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Trend: Char-marking
posted by Mighty Staff
There is an interesting one-pager by Greg Spotts in Fast Company this month demystifying those char-marks on fast-food chicken items. Fast-food restaurants avoid actual grills in-house, and resort to out-sourcing this part of the production...
"Subway's slogan is "Eat fresh" - but order the Grilled Chicken Breast and Baby Spinach Salad, and you'll get defrosted, pre-cooked chicken strips that have been mechanically branded at a factory to look like they are hot off the grill. Which isn't quite the same thing..."
The article goes on to talk about the "brave new world" of industrial grilling and into detail about how those chicken breasts are...for lack of a better term, manufactured.
"First, naturally low-fat, low-sodium chicken breasts are submerged in a giant "tumble marinator" and saturated with a hearty brew of salt, oil, sugar, chemicals, and fat. Burger King's Tendergrill fillet contains added chicken fat and more than 30 other items..."
( Read more or look for the June 2006 issue )
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