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Post by novastar6 on Apr 27, 2024 12:25:13 GMT
I've never understood this one, just WHY?
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Post by divtal on Apr 27, 2024 22:25:21 GMT
I have always thought that oil-packed tuna tastes better, and has a better texture. Water-packed tuna seems ... well, watery. Being no expert, I appealed to the Google Gawds, for clarification. It sounds to be a matter of some preference. between calorie count, and other nutritional concerns. www.foodrepublic.com/1283184/water-versus-oil-packed-canned-seafood/#:~:text=If%20you'll%20be%20flavoring,helps%20your%20body%20fight%20infections. |
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Post by sweetpea on Apr 30, 2024 17:12:40 GMT
I've never understood this one, just WHY? It's to retain the moisture, and the Omega Fatty Acids, tuna is known for. But there's never been anything proving packing it in water doesn't help retain either. So I go for the water packed, and all white-because I hate dark meat. Yes, that means I have chicken thighs as well. Never had an issue with chicken breasts being dry-as so many people say. |
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Post by novastar6 on Apr 30, 2024 17:57:45 GMT
I've never understood this one, just WHY? It's to retain the moisture, and the Omega Fatty Acids, tuna is known for. But there's never been anything proving packing it in water doesn't help retain either. So I go for the water packed, and all white-because I hate dark meat. Yes, that means I have chicken thighs as well. Never had an issue with chicken breasts being dry-as so many people say.
If you just eat it out of the can maybe it makes sense, but to actually scoop it out to make stuff, oil is too messy for me.
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Post by divtal on May 2, 2024 20:33:27 GMT
It's to retain the moisture, and the Omega Fatty Acids, tuna is known for. But there's never been anything proving packing it in water doesn't help retain either. So I go for the water packed, and all white-because I hate dark meat. Yes, that means I have chicken thighs as well. Never had an issue with chicken breasts being dry-as so many people say.
If you just eat it out of the can maybe it makes sense, but to actually scoop it out to make stuff, oil is too messy for me.
If you don't strain the oils from the can, before using the tuna, i agree that it would be an oily mess. I use the lid from the can, to squeeze out excess oil, into a jar. I use SOME of that oil for flavorings in other dishes ... even Bolognese sauce. It doesn't take much to just add an extra layer of flavor. It's much like having a container of bacon drippings, to enhance the cooking of other dishes. |
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