The alarming white foam or liquid that appears around cooking chicken is simply a natural mixture of released water and Denatured proteins, such as myosin.While more noticeable in previously frozen cuts due to altered muscle structure, this harmless white substance is similar to egg whites changing color as they heat.Rather than judging safety by foam, inspect raw poultry for off odors or slime, and ensure it reaches a safe internal temperature of 165\u00b0F (74\u00b0C) using a thermometer.To prevent pale, watery chicken and reduce foam, pat the meat dry before cooking, avoid overcrowding the pan, and ensure your cooking surface is properly preheated.READ MORE BELOW<\/p>\n","protected":false},"excerpt":{"rendered":"
The alarming white foam or liquid that appears around cooking chicken is simply a natural mixture of released water and Denatured proteins, such as myosin.While more noticeable… <\/p>\n","protected":false},"author":2,"featured_media":82949,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[5],"tags":[],"class_list":["post-82948","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\n