0

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?

Improve this question
9
  • 1
    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, 2021 at 23:45
  • Pan frying with water?
    – Johannes_B
    Jan 11, 2021 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, 2021 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, 2021 at 0:03
  • 3
    maybe canned chicken is just a bad product to eat (flavour, taste, texture...)
    – Max
    Jan 12, 2021 at 0:06

1 Answer 1

Reset to default
2

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.

Improve this answer

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge that you have read and understand our privacy policy and code of conduct.

Not the answer you're looking for? Browse other questions tagged or ask your own question.