Certainly! Here’s a clear and engaging article on the topic:
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**Understanding the Mysterious White Goo on Cooked Chicken: What It Is and How to Prevent It**
If you’ve ever cooked chicken — especially boneless, skinless breasts — you’ve probably noticed it: that strange **white, gooey substance** that sometimes oozes out during cooking. It can look a bit unappetizing, and many people wonder: *Is it safe to eat? Did I cook something wrong? Should I be concerned?*
The good news is that this mysterious white goo is completely harmless. But let’s take a closer look at what it actually is, why it happens, and how to reduce it for better-looking (and better-tasting) chicken.
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### What *Is* the White Goo?
That white substance is **water mixed with protein** — primarily a protein called **albumin**.
When chicken is cooked, the muscle fibers contract and push moisture out. In some cases, especially when cooked quickly over high heat, **the proteins in the moisture coagulate** and form a pale, stringy or gooey substance. It’s very similar to what you might see when boiling eggs — that white film on the surface of the water is also albumin.
It’s not fat. It’s not pus. It’s not dangerous. Just a natural byproduct of cooking lean meat.
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### Why Does It Happen?
There are a few key reasons this goo forms:
1. **High cooking temperature**
Cooking chicken at high temperatures causes the proteins to contract rapidly, squeezing out more moisture and albumin.
2. **Brined or injected chicken**
Many store-bought chicken breasts are injected with a saline solution to keep them juicy. This added moisture can make the white goo more likely.
3. **Overcooking**
When chicken is overcooked, more moisture and proteins are released, increasing the likelihood of seeing the goo.
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