Hello, I'm not a "corned beef" fancier and have not a shred of Irish in me, but I do sympathize with those who get ripped off by paying for 35% brine.

My wife and I cook a lot of boneless chicken breasts (we buy on sale) and almost always, when browning them on the stove, the bottom of the pan becomes a chicken swimming pool. Gee...I guess it could be considered to be chicken stock...or base...but I don't LIKE paying for all of that water in my chicken. Does anyone know what percentage of water is pumped into those poor waterlogged chicken breasts and just how much meat I am getting per pound? I understand they do the same for frozen shrimp. Boil THOSE puppies down and they turn into shrimp pellets. Most annoying. Thanks. Alan in MA

Edgar replies: Alan, the labels of "enhanced" boneless chicken breasts are marked with the percentage of solution. At Stop & Shop, for example, look at store brand red packages versus the green packages. The red ones, I believe are the ones spiked with broth. If you search chicken here in Mouse Print*, you'll see a picture.