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I just got some canned chicken and fried it with a little water I.e. pan fried without oil and just adding little bits of water as I go.

The chicken tasted like the metal pan itself if you know what I mean? Why did this happen and how can it be avoided?

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    Did it taste like the pan, or like the can? There are a lot of people who say that canned food tastes metallic – Joe Jan 11 at 23:45
  • Pan frying with water? – Johannes_B Jan 11 at 23:53
  • @Joe it was the definately the pan. I have fried in oil as well as grilled etc but the chicken. Didn’t taste like a pan presumably since I didn’t use one. – James Wilson Jan 12 at 0:02
  • @Johannes_B yes. I tried to fry without oil and online searches said add a teaspoon of water to prevent drying as you go and you should be able to cook it without oil. – James Wilson Jan 12 at 0:03
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    maybe canned chicken is just a bad product to eat (flavour, taste, texture...) – Max Jan 12 at 0:06
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I suspect that's what going on is this:

  • There is an metallic flavor in the canned meat
  • Browning the meat either reduces that flavor, or masks it with other flavors

Steaming, poaching, or other water-based cooking method isn't going to allow it to come to a sufficient temperature to brown it. Grilling or frying (in oil) will cause the Maillard reaction (protein browning) which creates new chemical compounds.

If you have a microwave, try heating up a slice in there, as I suspect that it'll still taste metallic. If you don't have a microwave, you could try steaming it, or just sampling it at room temperature.

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