Why does chicken taste different in us?

There's something wrong with our chickens. For starters, their breasts are enormous. I'm not sure how those chickens can walk—I picture the poor birds in their cages, propelling themselves around on spindly legs, massive breasts dragging on the floor.

Then there's the taste. Or, rather, the lack of it. I remember when chicken tasted like chicken. Now it tastes like nothing at all. Same goes for strawberries, which are now cartoonishly large but have all the flavour of underripe watermelon.

What's happening to our food? As Mark Schatzker documents in his excellent book The Dorito Effect, the short answer is: science.

Chickens have been changing since 1948, when A&P sponsored the Chicken of Tomorrow event, to find the birds that grew the fastest while producing the largest, most tender breasts. Once the winner was declared, farmers realized they could selectively breed them to grow even faster, with even bigger breasts, reducing costs and launching a wave of cheap poultry that saw American consumption grow by nearly five times over the next half-century.

Since then, we've tinkered with almost every crop and animal you can buy. We've produced food that matures faster, resists disease and stores longer. Couple that progress with more efficient industrial farms and processing plants, and the result has been massive consolidation and up-heaval in the global food industry.

The upside is a startling increase in output: We've never produced so much food per hectare so cheaply. The downside is tasteless meat, sometimes cruel animal treatment, pesticide- and hormone-laden food, and environmental damage.

Here in Canada, we're at a crossroads. As we note in our cover package, " The Future of Food", Canada is the world's fifth-largest exporter of agricultural commodities, and the agriculture sector employs one out of every eight workers. But competition is fierce, and we're starting to lose ground as other countries, such as the United States and Brazil, race ahead of us to embrace large-scale farming technology.

Which path do we take? Should we continue to shelter tiny family-run farms—as we now do through supply management—or embrace factory farms, despite the damage?

Thankfully, there's a third way, one that combines bleeding-edge technology with sustainability. That's the route the Netherlands has taken, and it has been a huge success: Despite its small size and cool climate, the nation has become the world's second-largest exporter of food (measured in dollars) after the U.S. Much of its food production now takes place in computerized greenhouses. Outdoor crops are monitored by satellites and drones. Farmers have reduced water use for some crops by 90%, almost eliminated chemical pesticides in greenhouses, and cut antibiotic use in half.

The key to the Netherlands' success is researchers and farmers working together. We've been doing that in Canada, but in a more slapdash way. One area where it's worked is in B.C.'s Okanagan Valley, where scientists and local cherry farmers developed a new variety that has seen B.C.'s sweet cherry exports quadruple over 15 years.

The upshot is that if we do this right, we don't have to choose. We can continue to feed the world, but in a sustainable, ethical and more profitable way. The best part? Scientists have finally woken up to the fact that flavour matters too. So the hybrids of the future will not only be cheap—they'll also be delicious. Can't wait to find out what chickens taste like in 2028. /Duncan Hood ([email protected])

The seasoning for Korean fried chicken is very different from the American. The most notable difference is the type of soy sauce used.

The soy sauce for Korean fried chicken consists of a mixture of soy sauce, sugar, and garlic. This mixture is then boiled until it becomes thick and syrupy to create a sweet and savory taste that is unique to Korean fried chicken. And in a fried chicken restaurant like O Chicken, there are more sauces to choose from, such as snow cheese, soy garlic, honey mustard, etc. These sauces bring a rich experience to the taste buds

In contrast, the American version uses a thinner soy sauce that doesn’t have any sugar mixed in with it. The result is a saltier flavor that can sometimes be slightly overpowering depending on the person’s preference.

For another important difference, you will notice that while American-style fried chicken usually consists of a thick, browned, well-seasoned crust with flabby, moist meat, Korean-style fried chicken often comes across as healthier and less fatty.

How is American & Korean Fried Chicken Cooked?

American and Korean fried chicken has a lot of differences in terms of cooking methods.

The American fried chicken is usually deep-fried in a pan with oil or lard. The pieces are then cooked on both sides until they are golden brown. On the other hand, the Korean fried chicken is usually deep-fried in a pan with vegetable oil. The pieces are cooked on both sides until they turn brown and crispy.

The Key Difference Between American & Korean Fried Chicken

Texture

• Korean fried chicken is typically smaller, thinner, and less crispy than American fried chicken

• American fried chicken has a crispier texture than Korean fried chicken

Fat content

• Korean fried chicken is usually much lower in fat content because they fry their chicken in vegetable oil.

• Americans use lard or shortening to fry, so American fried chicken is fatter.

Seasoning

• The seasoning in Korean fried chicken includes sugar, garlic powder, onion powder, black pepper

• American fried chicken only contains salt and pepper

Frying temperature

• The frying temperature of Korean fried chicken is lower than American style fried chicken

• American fried chicken is fried at a higher temperature than Korean fried chicken.

Price

• One piece of Korean fried chicken will cost you around 1,000 won ($1), which is significantly cheaper than American fried chicken

• American fried chicken cost about $6-8 dollars per piece in the US

Both Korean fried chicken and American fried chicken can be served with fries or coleslaw; sauce.

The difference is that the former offers soy, garlic-chili paste, ginger root powder, white vinegar as its basic seasoning while the latter relies primarily on salt for flavoring purposes.

Why does chicken taste different in different countries?

Why are chicken breasts so large in USA?

Why does store bought chicken taste weird?

Why do American wash their chicken?