Recently I’ve been getting canned chicken and then frying it, baking it etc. What I notice is that the chicken in general feels cold and the inside always feels colder.
You might say that’s normal but if I get raw chicken and then cook it the whole thing always feels tastefully hot inside and out.
Canned chicken(cooked or not) always seems to have a mushy texture unlike raw chicken. Do you know why and why does it feel like cooking still leaves the inside quite cold compared to other cooking methods. As you can see from pic, Even visibly the outside might become dark and crusty but the inside still looks very pinkish though I know these are precooked. Had it been raw chicken then cooked it would have all become at least white inside.