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Temperature factor: Cooking chicken at high heat causes proteins to squeeze out moisture faster.
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Moisture content: More water in the meat leads to more albumin being pushed to the surface.
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Meat type: Breasts tend to show more white goo because they are leaner and have less fat.
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Cooking method: Baking or grilling often results in visible white substance; frying may hide it in oil.
3. Is It Safe to Eat?
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Yes, it’s completely edible and harmless.
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It’s just protein that has been pushed out during cooking.
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Many people mistake it for pus or fat, but it’s neither.
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Suggestion: Rinse if visually unappealing, though this is optional.
4. How to Minimize the White Goo
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Slow and steady cooking: Cook at moderate temperatures (around 350°F/175°C).
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Resting the chicken: Let cooked chicken rest for 5–10 minutes so juices redistribute.
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Don’t overcook: Overcooking squeezes more protein out. Using a meat thermometer is key—internal temp should be 165°F (74°C).
5. Nutritional Insight
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