Why Does It Look Worse Sometimes?
The amount of white goo depends on your cooking method:
- Overcooking forces more proteins out, increasing the goo.
- Cutting into the chicken too soon releases additional moisture.
- Puncturing the meat with a thermometer can also cause liquid to seep out.
Does This Happen with Other Proteins?
Yes! Chicken isn’t the only protein that produces this effect. Salmon and other fish also release albumin, the same type of protein, when cooked. The solution? Lower cooking temperatures and slower cooking methods help reduce its appearance in all types of protein.
Final Thoughts: No Need to Worry!
While the white goo may look unappetizing, it’s completely natural and poses no health risk. If it bothers you, simply scrape it off with a paper towel or knife before serving.
Dr. McNeil reassures: “Go forth and cook your chicken without any fear of the mysterious white goo.” Now that you understand the science behind this common cooking phenomenon, you can prepare chicken with confidence—knowing it’s perfectly safe, even if it doesn’t look the most appealing!
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