Apparently Tyson Foods is eliminating synthetic dyes from its meat and poultry products. Writing as an avid cook, this is weird to me, because the most appealing colors inherent in meat and poultry products are the same ones that God gave them. Can one improve on the golden brown exterior and creamy white interior of a properly crafted Wiener Backhendl or Chicken Kyiv, or even basic chicken nuggets? I think not!
So what's being said here, really, is that they've been using synthetic dyes to cover up for either a lack of skill, or a compromise on ingredients, that would impair the wonderful Maillard reaction in frying. We can have huge arguments over whether synthetic dyes are a problem--my response is a firm "maybe a little one"--but it strikes me that the big problem we've got is that many food manufacturers are using them to cover up for a lack of quality ingredients and skill making the product.
I might rephrase RFK Jr.'s slogan as "make America cook again". When you know how to cook, and know the difference the right ingredients and techniques make, your health will follow.
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