Introduction
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Hook: Many people notice a white substance on their cooked chicken and wonder if it’s safe or if something is wrong.
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Importance: Understanding this helps prevent unnecessary fear and improves cooking practices.
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Brief overview: This post will explain what it is, why it appears, and how to cook chicken safely.
1. What Is That White Goo?
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The white substance is primarily protein, specifically albumin.
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Albumin is water-soluble and coagulates (turns solid) when heated.
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Explanation in layman’s terms: “Chicken has natural proteins that get pushed out when it cooks, forming a white, jelly-like substance.”
2. Why Does It Appear?
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