What Is the White Goo?

The white goo that often appears while cooking chicken is a mix of protein and water released from the meat. When heat is applied, the muscle fibers contract, squeezing out the liquid inside. This liquid then solidifies into a white substance as the protein cooks, similar to the way egg whites change texture and color when heated.

Food scientist Dr. Topher McNeil explains, “The [chicken] muscles themselves actually contract and squeeze out the liquid that’s in between muscle cells”.

So, while it may look strange, the goo is simply a natural byproduct of cooking chicken.

Why Does It Happen?

This goo can appear with any chicken, but it’s more common when cooking frozen or previously frozen meat. Freezing forms ice crystals inside the muscle fibers, which rupture and release extra liquid when the meat thaws and cooks.

The more cycles of freezing and thawing, the more pronounced this effect becomes, which is why the goo may be more noticeable with some chicken cuts.

It’s a process similar to what happens when you thaw frozen fruits, which often release liquid as they soften.

The Science Behind It

The white goo resembles egg whites because it’s largely made up of albumin, a protein that coagulates when heated.

As one expert notes, “The main protein in egg whites is albumin, which accounts for about half of the protein in chicken juices,”.

Is It Safe to Eat?

Yes, the white goo is completely safe to eat. It’s just cooked protein mixed with water, even if its appearance might not be the most appetizing.

However, if the goo has an unusual color or a strange odor, it could indicate spoiled chicken. In those cases, it’s best to err on the side of caution.

Reducing The Goo

While it’s impossible to eliminate the white goo entirely, there are some ways to reduce its appearance:

• Avoid multiple freezing cycles: Try to purchase fresh chicken or avoid refreezing meat once it’s thawed.
• Pat dry: Use a paper towel to remove surface moisture from the chicken before cooking, which helps reduce excess liquid.
• Cook slowly: High heat causes the muscle fibers to contract more quickly, releasing more liquid. Cooking at a moderate temperature can help keep the goo in check.
• Brine your chicken: Brining the meat in a saltwater solution can help it retain moisture and reduce liquid loss during cooking.

Why Does It Look Worse Sometimes?

The amount of goo can depend on how the chicken is cooked. Overcooking or cutting into the meat before it’s fully cooked can release additional liquid, making the goo seem more pronounced.

Even simple actions, like puncturing the meat with a thermometer during cooking, can encourage more protein and water to seep out.

Comparisons with Other Proteins

Chicken isn’t the only protein that produces this effect. For example, salmon releases albumin during cooking, which forms a white layer on the surface. Using gentler cooking methods, like baking at lower temperatures, can reduce the appearance of albumin in both chicken and fish.

If the goo bothers you visually, you can scrape it off before serving using a butter knife or a paper towel. This keeps the meat looking cleaner without affecting its taste or safety.

Fear Not

Though the white goo might not look appealing, it’s a perfectly natural part of cooking chicken and poses no health risks. Dr. McNeil reassures, “Go forth and cook your chicken without any fear of the mysterious white goo”. Armed with this knowledge, you can cook chicken confidently and enjoy it without worry.

Understanding the science behind this common occurrence can help you feel more at ease in the kitchen and ensure your meals are both safe and delicious.