Dark Meat vs White meat

So I have noticed this with dark meat. We buy in bulk and store it in the deep freezer.

I feel the longer we keep the dark meat the worse it tastes when we bake it or fry it.

With white meat I feel it doesnt go through the same "damage".

When its fresh (both) from the market, to the oven, its really good. But I feel freezing does impact the quality long term. Am I right in this assumption?

I was wondering is this why fried chicken have those Toonie Tuesday deals where they offer the dark meat for a discount?

submitted by /u/CamRS17
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